Autumn Tortellini Soup with Sausage

Autumn Tortellini Soup with Sausage is my go-to comfort meal when the weather starts to cool down. This hearty soup brings together savory Italian sausage, tender cheese tortellini, and sweet fall vegetables in a flavorful broth that’s perfect for busy weeknights. It’s the kind of recipe that warms you from the inside out and fills everyone up without hours of work.

I remember the first time I made this soup on a chilly October evening. I had just come back from the farmers market with fresh butternut squash (and way too many apples, but that’s another story) and was craving something warm and filling. I threw everything into my Dutch oven, and within about 40 minutes, my family was gathered around the table enjoying bowls of this delicious autumn tortellini soup. The combination of Italian sausage with fall veggies like butternut squash and carrots creates such a satisfying meal. What I love most is that it’s a complete dinner in one pot, so cleanup is minimal. The pillowy tortellini soaks up all that rich, savory broth, and the baby spinach adds a pop of color and nutrition right at the end.

What You’ll Need for This Hearty Soup

I always recommend using fresh refrigerated tortellini rather than dried for the best texture in this autumn tortellini soup with sausage. The ingredients are simple and easy to find at any grocery store, though you can customize based on what you have on hand.

• 1 lb (450g) Italian sausage, mild or spicy with casings removed
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup diced butternut squash, fresh or frozen (I often use pre-cut frozen squash to save time on busy nights)
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups low-sodium chicken broth (I prefer low-sodium so I can control the salt level myself)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 9 oz (250g) refrigerated cheese tortellini
• 2 cups baby spinach, roughly chopped
• Parmesan cheese for serving
• Fresh basil or parsley for optional garnish

You’ll need a 5-6 quart Dutch oven or large soup pot for this recipe.

How I Make This Cozy Fall Soup

Step 1: Heat the olive oil in your Dutch oven or soup pot over medium heat. Once it’s shimmering, add the Italian sausage and break it up with a wooden spoon. Cook for 5-6 minutes until the sausage is nicely browned with some crispy edges. The sausage doesn’t need to be completely cooked through at this point since it will finish cooking in the soup. This browning step builds the flavor foundation for your autumn tortellini soup with sausage, so don’t rush it.

Step 2: Stir in the diced onion, minced garlic, sliced carrots, celery, and butternut squash. Saute everything together for 6-8 minutes until the vegetables start to soften and your kitchen fills with that amazing garlic and onion aroma. The onions should be translucent and the squash should have a slight golden color on the edges.

Step 3: Pour in the can of diced tomatoes with all their juice, followed by the chicken broth. Add the oregano, thyme, salt, and pepper. Stir everything together and bring the soup to a rolling boil over medium-high heat.

Step 4: Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for 15 minutes. This allows all those autumn flavors to blend together beautifully. The carrots and squash should be fork-tender by the end of this time.

Step 5: Add your refrigerated cheese tortellini directly to the simmering soup. Cook uncovered for 5-7 minutes, stirring occasionally, until the tortellini float to the surface and are tender when you bite into one (go ahead and taste one to check). If you’re using frozen tortellini, add an extra 2-3 minutes to the cooking time.

Step 6: Stir in the chopped baby spinach and cook for just 2 minutes until it wilts down. The spinach will reduce significantly in volume. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Step 7: Ladle the hot soup into bowls and top each serving with a generous sprinkle of freshly grated Parmesan cheese. Add some chopped fresh basil or parsley if you want extra color and freshness.

Perfect Pairings for Your Soup Night

This autumn tortellini soup with sausage is hearty enough to serve on its own, but a few simple sides make it even better.

Crusty Artisan Bread: A thick slice of crusty sourdough or French bread is perfect for dunking into the rich broth and soaking up every last drop of flavor.

Simple Green Salad: Balance the heartiness of the soup with a crisp salad dressed in tangy vinaigrette. The fresh greens and acidic dressing cut through the richness beautifully.

Garlic Knots: Soft, buttery garlic knots are always a crowd-pleaser and give you something extra to soak up the delicious broth from your tortellini soup.

Roasted Brussels Sprouts: These caramelized fall vegetables complement the autumn flavors in the soup and add a nice textural contrast with their crispy edges.

More Seasonal Sausage Soup Recipes

This autumn tortellini soup with sausage celebrates fall flavors, and pairs beautifully with other Italian-inspired sausage recipes. For a heartier option with beans and vegetables, try the Sausage Minestrone Soup that’s perfect for feeding a crowd. When you want creamy comfort, the Potato and Sausage Chowder features wild rice in a rich broth.

For ground beef alternatives, explore the Easy Stuffed Pepper Soup with bell peppers and rice, or the classic Vegetable Beef Soup. These protein-packed soups make excellent weeknight dinners and freeze beautifully for convenient meals.

Keeping Your Soup Fresh

Store any leftover autumn tortellini soup with sausage in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers even more delicious.

When reheating, warm the soup gently over medium heat on the stovetop, stirring occasionally. You may need to add a splash of chicken broth or water since the tortellini will continue absorbing liquid as it sits. I recommend reheating only the portion you plan to eat rather than the entire batch.

You can freeze this soup in individual portions for up to 2 months, though the tortellini texture may soften slightly after thawing. Use freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for expansion. For best results, consider freezing just the soup base without the tortellini, then cook fresh tortellini when you’re ready to serve.

Your Soup Questions Answered

Print