Autumn Tortellini Soup with Sausage (Print-Friendly Version)
A warming blend of tortellini, Italian sausage, squash, and greens in a flavorful autumn broth.
# What You’ll Need to Make This:
→ Soup Base
01 -
1 tablespoon olive oil
02 -
1 lb (approximately 450 g) Italian sausage, casings removed
03 -
1 medium onion, diced
04 -
2 cloves garlic, minced
05 -
2 carrots, peeled and sliced
06 -
2 cups (approximately 280 g) butternut squash, peeled and cubed
07 -
6 cups (about 1.4 litres) chicken broth
08 -
1 teaspoon dried thyme
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Pasta and Greens
11 -
1 package (255 g) cheese tortellini
12 -
2 cups (approximately 60 g) baby spinach
→ Serving
13 -
Grated Parmesan cheese, for garnish
# How to Prepare:
01 -
Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking into small pieces, until deeply browned and fully cooked. Discard excess fat as needed.
02 -
Add onion, garlic, carrots, and butternut squash. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
03 -
Pour in chicken broth and add dried thyme. Bring the mixture to a boil, then reduce heat to a gentle simmer and cook for 15 minutes, or until the vegetables are tender.
04 -
Add cheese tortellini to the pot and simmer according to package directions, typically 5 to 7 minutes, until tortellini are just tender.
05 -
Stir in baby spinach and allow to wilt, about 1 to 2 minutes. Season with salt and pepper to taste.
06 -
Ladle soup into serving bowls and top generously with grated Parmesan cheese.
# Extra Tips:
01 -
For optimal texture, add the tortellini just before serving to prevent overcooking.
02 -
To enhance flavor, use homemade chicken broth if available.