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Autumn Tortellini Soup with Sausage

Bowl of autumn tortellini soup with sausage topped with parmesan cheese and fresh herbs
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This Autumn Tortellini Soup with Sausage is a delicious, cozy dinner perfect for cool nights. Packed with savory sausage, pillowy tortellini, and sweet autumn veggies.

Ingredients

Scale
  • 1 lb (450g) Italian sausage (mild or spicy, 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)
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 6 cups low-sodium chicken broth
  • 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 (optional garnish)

Instructions

  1. Heat olive oil in a 5-6 quart Dutch oven or soup pot over medium heat. Add Italian sausage, breaking it up with a spoon, and cook for 5-6 minutes until browned with crispy edges.
  2. Stir in onion, garlic, carrots, celery, and butternut squash. Saute for 6-8 minutes until vegetables are softened and fragrant.
  3. Pour in diced tomatoes with juice and chicken broth. Stir in oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Add tortellini to the soup and simmer uncovered for 5-7 minutes, or until tortellini are tender and cooked through. If using frozen tortellini, add 2-3 extra minutes.
  5. Stir in baby spinach and cook for 2 minutes, just until wilted. Taste and adjust seasoning as needed.
  6. Ladle soup into bowls. Top with a sprinkle of Parmesan and fresh herbs if desired.

Notes

  • Use refrigerated or fresh tortellini for best texture. If using frozen tortellini, add 2-3 extra minutes to cooking time.
  • For a creamier texture, stir in 1/2 cup heavy cream at the end of cooking.
  • Make it gluten-free by using gluten-free tortellini and checking sausage labels.
  • Vegetarian option: Swap sausage for plant-based sausage and use vegetable broth.
  • Can make base ahead and add tortellini and spinach when reheating for best texture.
  • Store leftovers in airtight containers for up to 4 days. Freeze in freezer-safe containers for up to 2 months.

Nutrition

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