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.
Equipment
- large soup pot
- wooden spoon
- Measuring cups
- Knife
- Cutting Board
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)
Instructions
- In a large pot over medium heat, cook the Italian sausage, breaking it into crumbles until browned and cooked through.
- Add the diced onion and garlic. Sauté for 3–4 minutes until the onion softens.
- Stir in basil, salt, pepper, red pepper flakes, zucchini, carrots, and red bell pepper. Cook for another 5 minutes, stirring occasionally.
- Pour in the chicken broth, diced tomatoes, and tomato sauce. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
- Add the cheese tortellini and kale. Simmer for another 5–6 minutes until tortellini is tender and kale is wilted.
- Stir in the heavy cream and simmer for an additional 2 minutes. Taste and adjust seasoning as needed.
- 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.
