Go Back
–+ servings
Autumn Tortellini Soup with Sausage

Cozy Autumn Tortellini Soup with Savory Sausage Delight

Indulge in this comforting Autumn Tortellini Soup with Sausage, brimming with savory flavors and seasonal vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 pound Italian Sausage substitute with turkey sausage for a lighter option
  • 2 tablespoons Olive Oil can be replaced with vegetable oil if desired
  • 1 medium Onion shallots can be used as an alternative
  • 3 cloves Garlic use garlic powder in a pinch—about 1/4 teaspoon per clove
  • 2 medium Carrots substitute with parsnips for a different flavor
  • 1 cup Butternut Squash acorn squash can be used as a substitute
  • 6 cups Chicken Broth vegetable broth works for a vegetarian option
For the Tortellini
  • 9 ounces Cheese Tortellini use gluten-free tortellini for a gluten-free option
For the Greens
  • 2 cups Baby Spinach kale or Swiss chard can be used instead
For Flavoring
  • 1 teaspoon Dried Thyme use Italian seasoning as a substitute if unavailable
  • Salt season to taste
  • Pepper season to taste
For Finishing Touch
  • 1/2 cup Grated Parmesan Cheese nutritional yeast can be used as a non-dairy alternative

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 pound of Italian sausage, breaking it up with a spoon as it cooks. Sauté for about 5-7 minutes until browned.
  2. Stir in 1 diced onion, 3 cloves of minced garlic, 2 sliced carrots, and 1 cup of cubed butternut squash. Sauté for about 5 minutes until softened.
  3. Pour in 6 cups of chicken broth, scrape the bottom of the pot, and stir in 1 teaspoon of dried thyme. Season with salt and pepper. Bring to a boil, then simmer uncovered for about 15 minutes.
  4. Stir in 9 ounces of cheese tortellini and cook according to package instructions for 5-7 minutes until tender.
  5. Fold in 2 cups of baby spinach for 1-2 minutes until wilted. Adjust seasoning if necessary.
  6. Ladle into bowls and garnish with grated Parmesan cheese. Serve immediately.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Feel free to mix in different seasonal vegetables and adjust flavors based on your family's preferences. Store leftovers for up to 3 days in the fridge.

Tried this recipe?

Let us know how it was!