Autumn Tortellini Soup with Sausage
A comforting soup featuring savory Italian sausage, tender cheese tortellini, vibrant vegetables, and a rich broth, perfect for autumn dinners.
Ingrédients
Main Ingredients
- 1 lb Italian sausage (casings removed) Can substitute with ground turkey or plant-based sausage.
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (peeled and sliced)
- 2 cups butternut squash (peeled and cubed)
- 6 cups chicken broth Vegetable broth can be used for a vegetarian option.
- 1 (9 oz) package cheese tortellini Any pasta shape can be substituted.
- 2 cups baby spinach Can replace with kale or Swiss chard.
- 1 teaspoon dried thyme
- Salt and pepper (to taste)
- Grated Parmesan cheese (for serving)
Instructions
Preparation
- Gather all your ingredients and kitchen tools.
- Chop the onion, garlic, carrots, and butternut squash in advance.
- Measure out the chicken broth, tortellini, and spices.
Cooking
- Heat olive oil in a large pot over medium heat until shimmering.
- Add Italian sausage, breaking it into smaller pieces, and cook until browned, about 5-7 minutes.
- Drain excess fat from the pot.
- Add diced onion and minced garlic, sauté for 2-3 minutes until translucent.
- Add sliced carrots and cubed butternut squash, sauté for an additional 5 minutes.
- Pour in chicken broth and stir in dried thyme.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Add cheese tortellini and cook according to package instructions, approximately 5-7 minutes.
- Fold in baby spinach and cook for 1-2 minutes until wilted.
- Season with salt and pepper to taste and serve topped with grated Parmesan.
Notes
Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months. For optimal texture, add tortellini fresh when reheating.