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–+ servings

Autumn Tortellini Soup with Sausage

A comforting and hearty soup that combines Italian sausage, fresh vegetables, and cheese tortellini in a rich broth, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 1 lb Italian sausage, casings removed Use mild or spicy depending on preference
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 pieces carrots, peeled and sliced
  • 2 cups butternut squash, peeled and cubed
  • 6 cups chicken broth Can substitute with vegetable broth for a vegetarian option
  • 1 package cheese tortellini (9 oz) Use frozen tortellini if preferred
  • 2 cups baby spinach Can replace with kale for variation
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving Add more for extra flavor

Method
 

Cooking the Soup
  1. Heat olive oil in a large pot over medium heat.
  2. Add Italian sausage and cook, breaking it up with a spoon until browned and cooked through. Remove excess fat if necessary.
  3. Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
  4. Pour in chicken broth and add dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
  5. Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
  6. Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
  7. Ladle soup into bowls and top with grated Parmesan cheese before serving.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 22gFat: 15gSaturated Fat: 5gSodium: 900mgFiber: 4gSugar: 4g

Notes

Store leftover soup in an airtight container in the refrigerator for up to three days. To reheat, pour the soup into a pot over medium heat until hot. You can also freeze the soup for up to three months.

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