Autumn Tortellini Soup with Sausage

Course: Dinner, Soup

Cuisine: Italian

Keyword: comfort food, fall recipes, Healthy Soups, Italian Sausage, Tortellini Soup

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 450kcal

A warm, hearty soup combining Italian sausage, cheese tortellini, and fresh fall vegetables, perfect for chilly days.

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Ingredients

Main Ingredients

1 lb Italian sausage, casings removed Use a good quality sausage for better flavor.
1 tablespoon olive oil Use for sautéing.
1 medium onion, diced Adds sweetness and depth.
2 cloves garlic, minced For flavor.
2 medium carrots, peeled and sliced Adds sweetness and nutrition.
2 cups butternut squash, peeled and cubed Can substitute with sweet potatoes or pumpkin.
6 cups chicken broth For the soup base.
1 package cheese tortellini (9 oz) Use fresh or frozen tortellini.
2 cups baby spinach For color and nutrients.
1 teaspoon dried thyme For flavor.
Salt and pepper to taste Adjust according to preference.
Grated Parmesan cheese, for serving Adds a nice salty finish.

Instructions

Cooking the Sausage

In a large pot, heat the olive oil over medium heat.
Add the Italian sausage and break it up as it cooks until browned and cooked through.
If there's too much fat, remove some.

Adding Vegetables

Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot.
Sauté everything together for about 5 minutes until the vegetables begin to soften.

Preparing the Soup

Pour in the chicken broth and add the dried thyme.
Raise the heat to bring the mixture to a boil.
Lower the heat and let it simmer for 15 minutes, or until the vegetables are tender.

Cooking Tortellini

Add the cheese tortellini to the soup and cook according to package instructions, usually about 5 to 7 minutes, until tender.

Final Steps

Stir in the baby spinach and cook for 1 to 2 minutes until wilted.
Taste the soup and add salt and pepper as desired.
Serve the soup by ladling it into bowls and top with grated Parmesan cheese.

Notes

Leftovers can be stored in an airtight container in the refrigerator for about 3 to 4 days, or frozen for 2 to 3 months. For best flavor, use fresh vegetables.

Nutrition