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Autumn Tortellini Soup with Sausage

A cozy, comforting soup that combines rich Italian sausage and sweet butternut squash, perfect for chilly autumn days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage, casings removed Look for mild or spicy—this is where the flavor begins!
  • 1 tablespoon olive oil A light drizzle to get those ingredients sizzling beautifully.
  • 1 medium onion, diced A great base that adds sweetness to balance the savory flavors.
  • 2 cloves garlic, minced Because garlic is the heart of all deliciousness.
  • 2 medium carrots, peeled and sliced Adds natural sweetness and lovely color.
  • 2 cups butternut squash, peeled and cubed Sweet and creamy, it gives the soup that autumnal hug.
  • 6 cups chicken broth The comforting liquid gold that ties it all together.
  • 1 9 oz package cheese tortellini Provides a cheesy surprise in every bite!
  • 2 cups baby spinach A nutritious pop of green that wilts perfectly.
  • 1 teaspoon dried thyme A classic herb that deepens the flavor profile.
  • to taste salt and pepper Essential for elevating the dish.
  • to taste Grated Parmesan cheese, for serving A finishing touch that takes it from good to unforgettable.

Method
 

Cooking Steps
  1. In a large pot, heat the olive oil over medium heat. Add your sausage, breaking it up with a spoon as it cooks until golden brown.
  2. Once the sausage is browned, toss in the diced onion, minced garlic, sliced carrots, and butternut squash. Sauté for about 5 minutes until the vegetables start to soften.
  3. Pour in the chicken broth and sprinkle in the dried thyme. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
  4. Add the cheese tortellini to the bubbling broth and cook according to package instructions (usually about 5-7 minutes).
  5. Fold in the baby spinach and let it cook for just a minute or two until wilted. Season with salt and pepper to your liking.
  6. Ladle the soup into bowls and top generously with grated Parmesan cheese. Serve warm.

Notes

Tip: Use fresh thyme for an incredible freshness. You can customize the veggies as desired. Leftovers can be frozen and stored for about 3 months.