Cozy Autumn Tortellini Soup with Sausage | Easy Fall Comfort Food

Introduction

Ah, fall. The air gets crisp, the leaves turn those gorgeous shades of red and gold, and all you want to do is curl up with a warm bowl of something delicious. If you’re anything like me, your mind immediately goes to comfort food, and nothing says comfort quite like a hearty, soul-warming soup. This Autumn Tortellini Soup with Sausage is exactly that – a bowl full of pure autumnal bliss that will make your kitchen smell amazing and your taste buds sing. It’s ridiculously easy, comes together surprisingly quickly, and tastes like it simmered on the stove all day long. Get ready to make some cozy memories!

Why You’ll Love This Recipe

• Fast: Perfect for those weeknights when you need a delicious meal without spending hours in the kitchen.
• Easy: Simple steps mean even beginner cooks can whip up this flavorful soup with confidence.
• Giftable: Imagine a big batch of this soup shared with a neighbor or friend who needs a little pick-me-up – it’s a hug in a bowl!
• Crowd-pleasing: Seriously, who doesn’t love sausage, pasta, and cozy veggies? This soup is a guaranteed hit with everyone.

Ingredients

Gather ’round, let’s talk about what you’ll need to create this little bowl of autumn magic. Don’t worry, it’s all pretty standard stuff you can find at your local grocery store!

• 1 lb sausage: I love using a good Italian sausage here, either mild or spicy, depending on your preference. It adds so much flavor!
• 1 tbsp olive oil: Just a little to get things started.
• 1 medium onion, chopped: The aromatic base of any good soup.
• 2 carrots, peeled and diced: Adds a touch of sweetness and lovely color.
• 2 cloves garlic, minced: Because garlic makes everything better, right?
• 2 cups butternut squash, cubed: The star of our autumn show! Look for pre-cubed if you want to save a few minutes.
• 1 tsp dried thyme: A classic herb that just screams fall.
• 6 cups chicken broth: The liquid gold that brings it all together. Feel free to use vegetable broth if you prefer!
• 1 (9 oz) package cheese tortellini: These little pockets of cheesy goodness make this soup so satisfying.
• 2 cups baby spinach: A nice way to sneak in some greens, and it wilts down beautifully.
• Salt and pepper to taste: The final touch to make all the flavors pop.
• Grated Parmesan cheese, for serving: Because no soup is truly complete without a sprinkle of cheesy goodness on top!

How to Make It

Alright, apron on! Let’s get cooking. This is where the magic happens, and trust me, it’s easier than you think.

1. Brown the Sausage: Grab a big pot or a Dutch oven (your favorite cozy pot is perfect!) and heat that tablespoon of olive oil over medium heat. Toss in your sausage. Now, get your spoon ready and break it up as it cooks until it’s nicely browned. Once it’s done, scoop the sausage out and set it aside. Leave that flavorful rendered fat in the pot – that’s where the goodness begins!
2. Sauté the Aromatics: Now, add your chopped onion and diced carrots to that same pot. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender, not mushy. Then, toss in your minced garlic and cook for just 1 more minute until it’s nice and fragrant. Oh, that smell!
3. Add Squash and Thyme: Time for the star! Stir in your cubed butternut squash and the dried thyme. Give it a good mix to coat everything.
4. Simmer the Broth: Pour in your chicken broth, then bring it all to a gentle boil. Once it’s bubbling, reduce the heat to low, cover it up, and let it simmer. You’ll want to let it cook for about 15-20 minutes, or until that butternut squash is nice and tender when you poke it with a fork.
5. Bring on the Pasta and Sausage: Now, add your cooked sausage back into the pot, along with the cheese tortellini. Cook them according to the package directions – usually, it’s just about 3-5 minutes until the tortellini are tender and plump.
6. Wilt the Spinach: Stir in the baby spinach and watch it magically wilt down in just a minute or two. It’s like a little bit of green magic!
7. Season to Perfection: Taste your soup. Does it need a little salt? A pinch of pepper? Now’s the time to adjust those seasonings to make it just right for your palate.
8. Serve and Enjoy!: Ladle that gorgeous, steaming soup into bowls. Top generously with grated Parmesan cheese and serve it up immediately. You’ve earned it!

Substitutions & Additions

This recipe is already fantastic, but sometimes it’s fun to switch things up or add your own special touch! Here are a few ideas:

• Sausage Swap: If you’re not a fan of pork, try using ground turkey or chicken sausage. A plant-based sausage would also work great for a vegetarian option (just omit the initial browning step and add it in with the broth).
• Veggie Boost: Feel free to toss in other fall-friendly veggies like diced sweet potatoes, parsnips, or even some frozen peas in the last few minutes of cooking. A handful of kale or Swiss chard can be swapped for spinach too!
• Herb Heaven: Fresh herbs like rosemary or sage can be wonderfully aromatic. Add them in with the thyme, or a little fresh parsley at the end for a pop of freshness.
• Creamy Dreamy: For an extra decadent soup, stir in a splash of heavy cream or half-and-half in the last few minutes of cooking.
• Spice It Up: Love a little heat? Add a pinch of red pepper flakes with the garlic, or use a spicy Italian sausage.

Tips for Success

A few little pointers to make sure your soup is absolutely perfect every time!

• Don’t Overcook the Tortellini: Tortellini can get mushy if overcooked. Keep an eye on them and cook just until they float to the top and are tender.
• Prep Ahead Power: You can chop all your veggies (onion, carrots, squash) a day or two in advance and store them in an airtight container in the fridge. This makes getting dinner on the table even faster!
• Taste and Adjust: Seasoning is key! Always taste your soup before serving and adjust salt and pepper as needed. Broth can vary in saltiness, so this step is crucial.
• The Right Pot: A good, heavy-bottomed pot like a Dutch oven distributes heat evenly, which is ideal for sautéing and simmering.

How to Store It

Leftover soup is the best kind of leftover, right? This Autumn Tortellini Soup is no exception!

Once cooled, store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The tortellini might absorb a bit more broth as it sits, so you might need to add a splash more broth or water when reheating. Reheat gently on the stovetop over low heat, or in the microwave.

FAQs

Got some quick questions? I’ve got you covered!

• Can I make this soup ahead of time? Yes, you can make the soup base (steps 1-4) ahead of time. Store it in the fridge and then add the tortellini and spinach when you’re ready to serve. This prevents the tortellini from getting too soft.
• Is this soup freezer-friendly? While the soup base (without tortellini and spinach) freezes well, I don’t recommend freezing it with the tortellini. They can become mushy upon thawing and reheating.
• What if I don’t have butternut squash? Sweet potatoes are a fantastic substitute and will give a similar sweetness and texture. You could also use acorn squash or even pumpkin puree for a different twist!