Autumn Tortellini Soup with Sausage

Autumn Tortellini Soup with Sausage is my go-to recipe when I need a hearty, warming meal that feels like a cozy hug in a bowl. This one-pot soup combines savory Italian sausage, tender cheese-filled tortellini, and colorful autumn vegetables in a flavorful broth that’s ready in just 30 minutes. I love making this on chilly evenings when comfort food is calling but time is limited.

I discovered this recipe on a particularly busy weeknight when I needed something fast but still wanted that homemade, from-scratch feeling. The combination of butternut squash, carrots, and fresh spinach with hearty sausage and pillowy tortellini created the perfect balance of flavors and textures. This Autumn Tortellini Soup with Sausage has become my favorite quick dinner solution during fall and winter months. The beauty of this easy tortellini soup recipe is how it packs so much nutrition and flavor into one pot, making cleanup a breeze while still delivering restaurant-quality taste.

My family requests this soup at least once a week during cooler months.

What You’ll Need for This Autumn Tortellini Soup with Sausage

I always use Italian sausage for this recipe because the fennel and herb seasonings add incredible depth to the broth. Pro tip: remove the casings from the sausage links before cooking to create those perfect crumbled pieces that distribute throughout the soup.

For the Soup:

• 1 pound Italian sausage (or turkey sausage or plant-based sausage)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 cups butternut squash, cubed
• 6 cups chicken broth
• 9 ounces cheese tortellini
• 4 cups baby spinach
• 1 teaspoon dried thyme
• Salt to taste
• Pepper to taste
• 1/2 cup grated Parmesan cheese

For Serving:

• 1 loaf crusty bread
• Fresh herbs (basil or parsley)

My personal tip: I prefer using fresh cheese tortellini from the refrigerated section rather than frozen for this Autumn Tortellini Soup with Sausage. They cook faster and have a better texture, but frozen works perfectly too if that’s what you have on hand.

How to Make This Easy Tortellini Soup Recipe

I recommend getting all your vegetables prepped before you start cooking since this recipe moves quickly once the heat is on. The whole process takes just 30 minutes from start to finish.

Step 1: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook for 5-7 minutes, breaking it up into small, bite-sized pieces with a wooden spoon as it browns. You want nice crumbled pieces, not big chunks. The sausage should be browned all over and cooked through with no pink remaining. The fat released from the sausage adds flavor to the soup base.

Step 2: Stir in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté everything together for another 5 minutes, stirring occasionally. The vegetables should start to soften and the onions should become translucent. The garlic will become fragrant and the kitchen will smell amazing. This step builds the flavor foundation for your easy tortellini soup recipe.

Step 3: Pour in all 6 cups of chicken broth and sprinkle in the dried thyme. Give everything a good stir to combine. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to medium-low and let the soup simmer for 15 minutes. This allows the vegetables to become tender and the flavors to meld together beautifully. The butternut squash should be fork-tender and the carrots should have softened completely.

Step 4: Add the cheese tortellini to the simmering soup and cook according to the package instructions, typically about 5-7 minutes for fresh tortellini or 7-9 minutes for frozen. Stir occasionally to prevent the tortellini from sticking to the bottom of the pot. The tortellini are done when they float to the surface and have a tender, pillowy texture.

Step 5: Gently fold in the baby spinach, stirring just until it wilts down into the soup. This takes only 1-2 minutes. The spinach will reduce dramatically in volume as it cooks, adding vibrant color and nutrition to your Autumn Tortellini Soup with Sausage.

Step 6: Taste the soup and adjust the seasoning with salt and pepper as needed. Remember that the sausage and broth already contain salt, so start with less and add more if necessary. Serve the soup hot in large bowls, topped with a generous sprinkle of grated Parmesan cheese. The cheese melts slightly from the heat and adds a salty, nutty flavor that complements everything perfectly.

Pro tip: If preparing this soup in advance, cook everything except the tortellini. Add the tortellini fresh when reheating to prevent them from becoming mushy. Store the soup and uncooked tortellini separately for best results with leftovers.

Best Sides for Autumn Tortellini Soup with Sausage

This hearty soup pairs wonderfully with simple sides that complement the rich, savory flavors without overwhelming the meal.

Crusty Bread for Dipping: A warm, crusty baguette or sourdough loaf is essential for soaking up every last drop of that flavorful broth. The crunchy exterior and soft interior are perfect for dunking.

Fresh Side Salad: A crisp salad with arugula, sliced apples, toasted walnuts, and a light vinaigrette provides refreshing contrast to the warm, hearty soup. The peppery arugula balances the rich sausage beautifully.

Garlic Rolls: Soft, buttery garlic rolls add extra comfort and are perfect for mopping up the broth. Kids especially love these alongside this easy tortellini soup recipe.

Roasted Autumn Vegetables: Try roasted Brussels sprouts, sweet potatoes, or cauliflower seasoned with olive oil and herbs. The caramelized edges add depth and extend the autumn theme.

Cheesy Garlic Bread: Toasted bread topped with melted mozzarella and garlic butter creates an indulgent pairing that takes this soup from simple to spectacular.

More Hearty Autumn Soup Favorites

This warming Autumn Tortellini Soup with Sausage pairs beautifully with other satisfying soup recipes perfect for cooler weather. For creamy comfort, try the rich Creamy Chicken Parmesan Soup with Italian flavors, or enjoy the hearty Bacon Cheddar Gnocchi Soup loaded with pillowy gnocchi and crispy bacon.

When craving more Italian-inspired soups, the Chicken Orzo Tomato Soup offers lighter tomato-based flavors with tender pasta. For crowd-pleasing options, serve this alongside the filling Slow Cooker Cowboy Soup or comforting Creamy Hamburger Potato Soup.

Keeping Your Autumn Tortellini Soup with Sausage Fresh

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors continue to develop as it sits, making leftovers incredibly delicious.

When reheating, warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup has thickened too much, as the tortellini absorb liquid as they sit. For microwave reheating, place individual portions in microwave-safe bowls and heat in 1-minute intervals at 50% power, stirring between intervals.

Pro tip: If freezing this Autumn Tortellini Soup with Sausage, do not add the tortellini before freezing. Cooked pasta doesn’t freeze well and becomes mushy. Instead, freeze the soup base for up to 3 months, then cook fresh tortellini when you’re ready to serve. Thaw the soup overnight in the refrigerator before reheating and adding fresh tortellini.

Common Questions About Autumn Tortellini Soup with Sausage

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