Autumn Tortellini Soup: Cozy 30-Minute, Family Favorite

Autumn Tortellini Soup with Sausage: Comfort in a Bowl

Autumn Tortellini Soup with Sausage is a cozy and hearty dish perfect for chilly days. Packed with flavor and nutritious ingredients, this soup brings warmth and satisfaction in every bowl. Whether you’re enjoying a quiet evening at home or hosting friends and family, this delightful soup is a fantastic choice.

Why You’ll Love It

This soup is not just a meal; it’s an experience. The combination of savory Italian sausage, tender vegetables, and cheesy tortellini creates a comforting dish that’s both nourishing and satisfying. The addition of butternut squash adds a hint of sweetness, while baby spinach gives a vibrant pop of color and nutrition. With this recipe, you’ll enjoy a healthy and balanced meal that’s easy to make and full of autumn flavors.

Ingredients

• 1 lb Italian sausage, casings removed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 cups butternut squash, peeled and cubed
• 6 cups chicken broth
• 1 (9 oz) package cheese tortellini
• 2 cups baby spinach
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Grated Parmesan cheese, for serving

Substitutions & Key Variations

If you don’t have Italian sausage, you can substitute it with ground turkey or chicken for a lighter option. For a vegetarian version, replace the sausage with mushrooms or a plant-based sausage. Feel free to mix up the vegetables—zucchini or kale can be delicious alternatives. You can also swap the chicken broth for vegetable broth to keep it vegetarian-friendly.

Step-by-Step

Step 1: Cook the Sausage

In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Sauté until it’s browned and cooked through, then remove any excess fat.

Step 2: Sauté the Vegetables

Next, add the diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot. Sauté these veggies for about 5 minutes until they start to soften.

Step 3: Add Broth and Thyme

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

Step 4: Cook the Tortellini

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

Step 5: Finish with Spinach

Once the tortellini is cooked, stir in the baby spinach and let it cook for 1-2 minutes until wilted. Season with salt and pepper to your taste.

Step 6: Serve

Ladle the soup into bowls and top with a generous sprinkle of grated Parmesan cheese before serving.

Success Tips

• Temperature: Make sure to sauté the sausage over medium heat to cook it evenly without burning.
• Texture: Keep an eye on the vegetables; you want them to be tender but not mushy.
• Common Mistakes: Don’t skip the step of removing excess fat from the sausage, as it can make the soup greasy.

How to Serve

Serve this delicious Autumn Tortellini Soup with crusty bread or a simple green salad for a complete meal. Garnishing with extra Parmesan cheese elevates the flavor and presentation. This soup is also perfect for sharing with friends and family during autumn gatherings.

Storage & Reheating

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over medium heat until heated through. If the soup thickens upon storing, add a little extra chicken broth or water when reheating to reach your desired consistency.

Frequently Asked Questions

Can I freeze this soup?
Yes, you can freeze the soup. Allow it to cool completely before transferring it to a freezer-safe container. It can be kept frozen for about 2-3 months. Reheat thoroughly after thawing.

What can I use instead of cheese tortellini?
If you don’t have cheese tortellini, you can substitute with other types of pasta like small shells or rotini, just adjust the cooking time accordingly.

Can I make this soup in advance?
Absolutely! This soup actually tastes better the next day as the flavors meld together. Just store it in the fridge and reheat when you are ready to enjoy.

Nutrition Notes / Equivalents

This soup is a great source of protein from the sausage, fiber from the vegetables, and calcium from the cheese. It’s a well-rounded meal that provides essential nutrients to fuel your busy fall days.

Laura

Autumn Tortellini Soup

This Autumn Tortellini Soup is a cozy, hearty recipe filled with cheese tortellini, Italian sausage, and tender vegetables in a creamy tomato broth — perfect for fall and winter dinners.

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Dinner, Soup

Cuisine: Italian-American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb Italian sausage (mild or spicy)
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp crushed red pepper flakes
• 1 zucchini, diced
• 2 carrots, peeled and diced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 can (14 oz) petite diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 package (9 oz) refrigerated cheese tortellini
• 3 cups chopped kale (or spinach)
• ½ cup heavy cream
• Parmesan cheese (for garnish)

Equipment

• large soup pot
• wooden spoon
• Measuring cups
• Knife
• Cutting Board

Method

 

1. In a large pot over medium heat, cook the Italian sausage, breaking it into crumbles until browned and cooked through.
2. Add the diced onion and garlic. Sauté for 3–4 minutes until the onion softens.
3. Stir in basil, salt, pepper, red pepper flakes, zucchini, carrots, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken broth, diced tomatoes, and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
5. Add the cheese tortellini and kale. Simmer for another 5–6 minutes until tortellini is tender and kale is wilted.
6. Stir in the heavy cream and simmer for an additional 2 minutes. Taste and adjust seasoning as needed.
7. Serve hot with shredded Parmesan cheese on top if desired.

Notes

Make it vegetarian by skipping the sausage and using veggie broth. You can store leftovers in the fridge for 3–4 days — the soup thickens as it sits. If reheating, add a splash of broth or water. Feel free to swap kale for spinach if preferred.

Conclusion

Autumn Tortellini Soup with Sausage is a dish that not only warms your body but also your soul. It’s simple to prepare, delicious, and perfect for any gathering or a quiet night in. Gather your ingredients and try this recipe today to enjoy the harvest flavors of fall.

If you loved this recipe, check out the links below to find more delightful soup recipes that will make your kitchen feel cozy and inviting.

Links to Related Recipes

• Creamy Tomato Basil Soup
• Hearty Vegetable Soup
• Chicken and Wild Rice Soup
• Pumpkin Chili