Description
This Autumn Tortellini Soup with Sausage is a hearty and comforting dish perfect for chilly days. Featuring savory Italian sausage, tender butternut squash, sweet carrots, and cheese-filled tortellini, all simmered in a flavorful chicken broth and finished with fresh spinach and Parmesan cheese, this soup blends autumnal flavors with creamy textures for a satisfying meal.
Ingredients
Meat and Oil
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 2 cups baby spinach
Broth and Seasonings
- 6 cups chicken broth
- 1 teaspoon dried thyme
- Salt and pepper to taste
Pasta and Cheese
- 1 (9 oz) package cheese tortellini
- Grated Parmesan cheese, for serving
Instructions
- Brown the sausage: In a large pot, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if necessary to ensure a lean base for your soup.
- Sauté the vegetables: Add diced onion, minced garlic, sliced carrots, and cubed butternut squash to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.
- Simmer with broth and thyme: Pour in the chicken broth and add dried thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for 15 minutes or until the vegetables become tender and infused with flavor.
- Cook the tortellini: Add the cheese tortellini to the simmering soup and cook according to the package instructions, typically 5-7 minutes, until the tortellini are tender and cooked through.
- Add spinach and season: Stir in the baby spinach and let it wilt for 1-2 minutes. Taste the soup and season with salt and pepper as needed to balance the flavors.
- Serve with Parmesan: Ladle the hot soup into bowls and generously sprinkle each serving with grated Parmesan cheese for a rich, savory finish.
Notes
- For a spicier variation, use spicy Italian sausage or add red pepper flakes during sautéing.
- You can substitute butternut squash with pumpkin or sweet potatoes for a different autumn twist.
- Use low-sodium chicken broth to control the salt content for a healthier option.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Vegetarian option: omit sausage and use vegetable broth instead, adding additional mushrooms or beans for protein.
