Autumn Tortellini Soup with Sausage
As the leaves turn vibrant shades of orange and gold, there’s no better way to embrace the spirit of autumn than with a hearty bowl of soup. This Autumn Tortellini Soup with Sausage combines the comforting flavors of the season, making it a delightful meal for chilly evenings. Packed with nutritious vegetables, savory sausage, and creamy cheese tortellini, it’s a nourishing option that warms both the body and soul.
Why Make This Recipe
This recipe is not only delicious, but it’s also highly adaptable and simple to prepare. The Italian sausage adds a rich, savory depth that perfectly complements the sweet notes of butternut squash and carrots. Additionally, one of the standout features of this soup is the cheese tortellini, which brings a delightful texture and creaminess to each spoonful. Perfect for weeknight dinners or a cozy weekend gathering, this soup is bound to become a staple in your culinary repertoire.
How to Make Autumn Tortellini Soup with Sausage
Preparing this soup is straightforward and quick, making it a fantastic option for busy individuals and families alike.
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
Directions:
- 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.
- Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
- 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.
- Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
- Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle soup into bowls and top with grated Parmesan cheese before serving.
How to Serve Autumn Tortellini Soup with Sausage
This comforting soup is best served hot and can be paired with crusty bread or a light salad to complement the meal. For an added touch, sprinkle extra grated Parmesan cheese on top and a drizzle of olive oil for richness. A side of garlic bread would be a perfect accompaniment for soaking up the rich broth.
How to Store Autumn Tortellini Soup with Sausage
To store any leftovers, allow the soup to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. If you’d like to store it for an extended period, consider freezing it in individual portions. Just remember to leave some space in the container as the soup may expand when frozen.
Tips to Make Autumn Tortellini Soup with Sausage
- For an extra layer of flavor, consider adding vegetables such as zucchini or kale.
- Experiment with different types of sausage, such as turkey or chicken sausage for a leaner option.
- If you prefer a creamier soup, you can add a splash of heavy cream or half-and-half just before serving.
- Always taste and adjust the seasoning before serving to ensure the flavors are balanced.
Variation
Feel free to customize this soup to suit your family’s tastes! You can use different types of broth (like vegetable broth for a vegetarian option) or swap out the tortellini for other pasta shapes. Herbs like rosemary or sage can also add a nice touch.
FAQs
1. Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. Just reheat before serving.
2. Can I freeze the soup?
Absolutely! Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. To serve, thaw in the refrigerator overnight and reheat on the stovetop.
3. What can I use instead of cheese tortellini?
You can substitute cheese tortellini with other pasta shapes such as mini shells or bow tie pasta. The cooking time may vary based on the pasta used, so adjust accordingly.
Autumn Tortellini Soup with Sausage
Ingredients
For the Soup
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 6 cups chicken broth Can substitute with vegetable broth
- 1 package (9 oz) cheese tortellini
- 2 cups baby spinach
- 1 teaspoon dried thyme
- to taste Salt and pepper
- as needed Grated Parmesan cheese, for serving Optional, for garnish
Instructions
Cooking the Soup
- In a large pot, heat the olive oil over medium heat.
- Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if necessary.
- Add the diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
- Pour in the chicken broth and add the dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
- Add the cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
- Stir in the baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle soup into bowls and top with grated Parmesan cheese before serving.
