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Autumn Tortellini Soup with Sausage

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Quick weeknight soup with Italian sausage, butternut squash, carrots, and cheese tortellini in savory broth. Ready in 30 minutes.

Ingredients

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  • 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

Instructions

  1. Heat olive oil in large pot over medium heat. Add Italian sausage and cook 5-7 minutes, breaking into small pieces with wooden spoon until browned and cooked through.
  2. Stir in diced onion, minced garlic, sliced carrots, and cubed butternut squash. Sauté for 5 minutes, stirring occasionally until vegetables begin to soften and onion becomes translucent.
  3. Pour in chicken broth and sprinkle in dried thyme. Stir to combine. Increase heat to high and bring to rolling boil. Reduce heat to medium-low and simmer for 15 minutes until vegetables are tender.
  4. Add cheese tortellini and cook according to package instructions, about 5-7 minutes for fresh or 7-9 minutes for frozen, stirring occasionally. Tortellini are done when they float and feel tender.
  5. Gently fold in baby spinach and stir until wilted, about 1-2 minutes.
  6. Taste and adjust seasoning with salt and pepper. Serve hot topped with grated Parmesan cheese.

Notes

  • Italian sausage can be substituted with turkey sausage, plant-based sausage, or omitted for vegetarian version with white beans added.
  • Sweet potatoes can replace butternut squash. Use vegetable broth for vegetarian option.
  • Store tortellini separately from soup if meal prepping to prevent mushiness.
  • Add red pepper flakes for spicy version or fresh basil for extra Italian flavor.

Nutrition

Find it online: https://www.benefitiany.com/autumn-tortellini-soup-with-sausage-recipe/