Autumn Tortellini Sausage Soup

• Italian sausage: Choose a good quality sausage with enough seasoning for rich flavor
• Olive oil: For sautéing and adding a layer of warmth
• Onion: Brings sweetness and helps everything meld together pick a fresh firm onion
• Garlic: Adds aromatic depth use fresh for best results
• Carrots: Brightness and a touch of natural sweetness grab crisp carrots
• Butternut squash: Sweet and creamy make sure it is orange and firm for best texture
• Chicken broth: The backbone of the soup opt for low sodium or homemade if possible
• Cheese tortellini: Fresh or refrigerated tortellini work best look for well filled pasta
• Baby spinach: For a burst of color and gentle green flavor be sure it is fresh and tender
• Dried thyme: Earthiness and classic autumn notes pick one with a strong scent
• Salt and pepper: Essential for balancing and highlighting flavors
• Grated Parmesan cheese: Adds the finishing savory flourish always grate your own if you can

Step-by-Step Instructions

Sauté the Sausage:

Cook the Italian sausage in olive oil over medium heat. Break it up as it cooks until it is nicely browned with no pink remaining. Drain extra fat for a lighter soup base but keep enough for flavor.

Build the Flavor Base:

Add the diced onion garlic carrots and butternut squash to your pot. Sauté for about five minutes. The veggies should start to soften and release their sweet aromas making a layered foundation for your broth.

Simmer the Soup:

Pour in the chicken broth and sprinkle in the dried thyme. Bring the mixture to a gentle boil before turning down to a simmer. Let everything cook for about fifteen minutes so the vegetables become tender and the flavors meld.

Cook the Tortellini:

Stir in the cheese tortellini directly into the bubbling soup. Cook them for about five to seven minutes or just until they float and feel tender but not mushy.

Finish with Greens:

Add the baby spinach at the very end. Stir it in just until it wilts and turns a rich green. Season the soup thoughtfully with salt and pepper.

Serve and Garnish:

Ladle the soup into big bowls. Top each serving with a generous sprinkle of grated Parmesan cheese for ultimate comfort.

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My favorite ingredient is the sweet butternut squash that almost melts into the broth. One fall I made this soup when my parents visited and the whole house smelled of thyme and sausage we all went back for seconds.

Storage Tips

Let the soup cool completely before storing. Refrigerate in airtight containers for three days. If freezing, leave out the tortellini until reheating. Add fresh tortellini after thawing so they keep their shape and texture.

Ingredient Substitutions

Chicken or turkey sausage works just as well for a lighter version. If you are out of butternut squash try sweet potato or even pumpkin. Kale can swap in for spinach if you prefer heartier greens. Use vegetable broth for a vegetarian base and skip the sausage.

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Serving Suggestions

I love serving this with toasted sourdough or a crisp green salad. A drizzle of olive oil on top just before serving adds extra richness. For a little heat, sprinkle on red pepper flakes at the table.

Autumn Soup Traditions

This style of soup comes from Italian country kitchens where local vegetables and comforting bits of pasta fill the pot. Italian sausage and tortellini make it special enough for company but it is humble and easy enough for weeknights.

Recipe FAQs

→ Can I use a different type of sausage?

Yes, you can substitute mild or spicy Italian sausage, or even a turkey or chicken variety for a lighter option.

→ How can I make this soup vegetarian?

Omit the sausage and use vegetable broth instead of chicken broth. Add extra vegetables or white beans for protein and heartiness.

→ Can I use frozen tortellini?

Absolutely! Frozen tortellini works just as well; just simmer a few extra minutes until they are tender.

→ What other vegetables can I add?

Feel free to include zucchini, kale, celery, or sweet potato for added flavor and variety.

→ How do I store leftovers?

Let the soup cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.