Autumn Tortellini Soup with Sausage
A hearty and comforting soup filled with Italian sausage, cheese tortellini, and autumn vegetables, perfect for chilly evenings.
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.
Notes
Serve hot with crusty bread or a light salad. Consider adding extra Parmesan cheese and a drizzle of olive oil for added richness.