Cozy Autumn Tortellini Soup with Sausage
A hearty, soul-warming soup perfect for fall, featuring Italian sausage, tortellini, and butternut squash. It's quick, easy, and incredibly flavorful.
Equipment
- Large pot or Dutch oven
- Spoon For breaking up sausage
- Airtight container For storing leftovers
Ingredients
Main ingredients
- 1 lb Italian sausage mild or spicy
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 carrots peeled and diced
- 2 cloves garlic minced
- 2 cups butternut squash cubed
- 1 tsp dried thyme
- 6 cups chicken broth or vegetable broth
- 1 (9 oz) package cheese tortellini
- 2 cups baby spinach
- Salt to taste
- Pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Brown the sausage in a large pot or Dutch oven with olive oil over medium heat. Break it up as it cooks until nicely browned. Scoop out the sausage and set aside, leaving the rendered fat in the pot.
- Add the chopped onion and diced carrots to the same pot. Sauté for 5-7 minutes until softened, stirring occasionally. Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the cubed butternut squash and dried thyme. Mix to coat everything.
- Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the butternut squash is tender when poked with a fork.
- Add the cooked sausage back into the pot, along with the cheese tortellini. Cook according to package directions, usually 3-5 minutes, until the tortellini are tender and plump.
- Stir in the baby spinach and let it wilt down in 1-2 minutes.
- Taste the soup and adjust seasonings with salt and pepper as needed.
- Ladle the soup into bowls, top with grated Parmesan cheese, and serve immediately.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The soup base can be made ahead of time and the tortellini and spinach added when ready to serve. The soup base freezes well, but not with the tortellini.