Autumn Tortellini Soup with Sausage is a perfect dish for chilly days. It’s hearty, delicious, and packed with flavors that remind you of fall. The combination of savory sausage, fresh vegetables, and cheesy tortellini makes this soup a comforting meal that the whole family will enjoy. Plus, it comes together quickly, making it great for busy weeknights.
how to make Autumn Tortellini Soup with Sausage
Ingredients
Ingredients
Directions
Step-by-Step Instructions
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Heat 1 Tbsp olive oil in a large pot over medium heat. Add 1 lb Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Spoon off excess fat.
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Add the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for about 5 minutes, until the vegetables begin to soften.
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Pour in 6 cups chicken broth and add 1 tsp dried thyme. Bring to a boil, then reduce to a gentle simmer and cook 15 minutes, or until vegetables are tender.
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Add the cheese tortellini (9 oz). Cook according to package directions, usually 5–7 minutes, until tortellini are tender.
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Stir in 2 cups baby spinach and cook 1–2 minutes until wilted. Season with salt and pepper to taste.
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Ladle into bowls and top with grated Parmesan before serving.
how to serve Autumn Tortellini Soup with Sausage
Serve Autumn Tortellini Soup with Sausage hot in deep bowls to highlight its cozy, comforting texture. The warmth brings out the richness of the sausage and the sweetness of the butternut squash, making it the perfect meal for crisp fall evenings.
<p> Pair it with crusty bread, such as a warm baguette or sourdough slice, to soak up the savory broth. You can also serve it with a fresh green salad — a simple mix of arugula, baby spinach, or mixed greens dressed with olive oil and lemon adds a refreshing balance to the hearty soup.For a finishing touch, sprinkle grated Parmesan cheese generously on top right before serving. The cheese melts slightly into the broth, adding a creamy, salty depth that enhances every bite. To elevate presentation, drizzle a tiny bit of extra-virgin olive oil over each bowl or add a few red pepper flakes for gentle heat.
This soup is best served immediately, while the tortellini are tender and the broth is piping hot — a true comfort meal that feels like fall in a bowl.
ction>how to store Autumn Tortellini Soup with Sausage
Store any leftover Autumn Tortellini Soup with Sausage in an airtight container in the refrigerator. It will stay fresh for 3–4 days and still taste just as comforting when reheated.
For longer storage, consider freezing the soup in portions. To maintain the best texture, leave out the spinach and tortellini before freezing — they tend to become mushy once thawed.
When you’re ready to enjoy it again, reheat the soup gently on the stove and add fresh spinach and tortellini just before serving for that same warm, homemade flavor.
ction>tips to make Autumn Tortellini Soup with Sausage
Pro Tips for Autumn Tortellini Soup
- Use fresh butternut squash for the best flavor and texture. Short on time? Frozen cubed squash works great, too.
- Turn up the heat: swap in hot Italian sausage for a spicier kick.
- Boost the veggies: stir in chopped kale or zucchini for extra nutrition and color.
variation
You can easily make this soup vegetarian by omitting the sausage and swapping the chicken broth for vegetable broth. The rich flavors from the butternut squash, carrots, and thyme still create a comforting, hearty base.
For an extra wholesome twist, use plant-based tortellini filled with ricotta-style or spinach-based alternatives. You’ll still enjoy that same creamy, delicious bite in every spoonful — just without the meat.
<p> This vegetarian version keeps all the warmth and flavor of the original, making it a perfect fall meal for everyone around the table.FAQs
FAQs
Can I use frozen tortellini in this soup?
Yes, frozen tortellini works perfectly! Just cook them according to the package instructions before adding them to the soup. This helps prevent them from getting too soft.
How can I make this soup gluten-free?
To make this recipe gluten-free, use gluten-free tortellini and ensure your broth is labeled gluten-free. The rest of the ingredients are naturally gluten-free.
Can I add beans for extra protein?
Definitely! Stir in a can of cannellini or kidney beans during the simmering step for a heartier texture and added plant-based protein.
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance. Just store it in the refrigerator, then reheat gently on the stove before serving. Add the tortellini fresh when reheating for best texture.
What can I serve alongside this soup?
This soup pairs beautifully with crusty bread or a crisp green salad. You can also serve it with garlic knots or Parmesan crisps for a cozier meal.
Autumn Tortellini Soup with Sausage
Ingredients
Main Ingredients
- 1 lb Italian sausage, casings removed Use hot Italian sausage for a spicier flavor.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed Fresh is best, but frozen can be used.
- 6 cups chicken broth Ensure it’s gluten-free if needed.
- 1 package cheese tortellini (9 oz) Frozen tortellini can also be used.
- 2 cups baby spinach Omit if freezing soup.
- 1 teaspoon dried thyme
- to taste Salt and pepper
- Grated to taste Parmesan cheese, for serving Adds a nice finishing touch.
Instructions
Cooking
- 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. If there’s excess fat, remove it.
- Add the diced onion, garlic, carrots, and butternut squash to the pot. Sauté for about 5 minutes until the vegetables start to soften.
- Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Add the cheese tortellini to the soup and cook according to the package instructions, usually 5-7 minutes, until the tortellini are tender.
- Stir in the baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Notes
Nutrition
Cozy Fall Recipes You’ll Love Next
Pumpkin season is the perfect time to fill your kitchen with comforting flavors and creative twists! After making these Pumpkin Rice Krispies Treats, keep the fall fun going with more of my favorite recipes.
<p>Craving something sweet? Indulge in the creamy elegance of Pistachio Knafeh Cheesecake, bake up a batch of Best Pumpkin Pie Cookies, or celebrate the season with Christmas Bread and Baked Apple Fritters.If you love playful sweets, don’t miss my Watermelon Gummies, nostalgic Homemade Gushers, and spooky-cute Ghost Linzer Cookies. For something a little more refined, try the buttery Raspberry Swirl Brioche Loaf, chewy Pumpkin Blondies, or soft Pumpkin Snickerdoodle Cookies.
You can also impress your brunch guests with Blue Cheese Stuffed Pears, the cozy Italian Cheese Loaf, or delicate Pistachio Cream Cookies.
<p>And for all my fellow pumpkin lovers — make sure to bookmark Pumpkin Pie Twists, Pumpkin Earthquake Cake, and Pumpkin Bars. They’re the ultimate cozy weekend bakes that bring everyone to the table.Stay inspired all season long — follow me on Pinterest for new recipe ideas and join our warm, welcoming food community on Facebook for more kitchen fun and behind-the-scenes moments.