Autumn Tortellini Soup with Sausage Recipe

There’s something deeply comforting about a warm bowl of Autumn Tortellini Soup with Sausage Recipe when the leaves start turning and the air feels crisp. I first made this soup for a family dinner last fall, and it quickly became a favorite—everyone loved the way the savory sausage blended perfectly with tender tortellini and sweet butternut squash. The aroma filling the kitchen as it simmers is like an instant hug on a chilly evening. It’s my go-to for cozy nights when I want something hearty but not heavy.

What makes this Autumn Tortellini Soup with Sausage Recipe stand out is how it mixes fresh, seasonal flavors with comforting textures. You’ve got the sweetness of butternut squash balancing the spicy richness of Italian sausage, plus those little pillows of cheese tortellini soaking up all that tasty broth. The vibrant orange squash next to the deep green spinach gives the soup a gorgeous autumnal color palette. It’s straightforward to make but delivers layers of flavor and a variety of textures that feel special every time you serve it.

Don’t worry if you’re new to cooking soups or using fresh tortellini—you’re in good hands. I’ll walk you through each step so you can build this soup with confidence, whether you’re making a weeknight meal or feeding friends on a weekend. With just a few simple ingredients and some practical tips, you’ll have a comforting bowl of Autumn Tortellini Soup with Sausage Recipe that tastes like you spent hours in the kitchen, even if you didn’t.

Gather Your Ingredients

Ingredients You’ll Need

Before diving in, it helps to prep and measure your ingredients carefully. Don’t worry about exact details here—just get familiar with the items you’ll need and check the recipe card at the bottom for precise amounts.

• Italian sausage: The star protein; opt for mild or spicy depending on your heat preference. Removing casings helps it brown evenly.
• Olive oil: For sautéing; extra virgin adds a nice depth but regular olive oil works fine.
• Onion: Adds subtle sweetness and depth to the broth; yellow or white onions work well.
• Garlic: Fresh cloves bring essential savory aroma and flavor.
• Carrots: Provide a natural sweetness and texture contrast.
• Butternut squash: The autumnal touch; peeled and cubed for smooth tenderness.
• Chicken broth: Use low-sodium to control saltiness; homemade or store-bought.
• Cheese tortellini: Fresh or refrigerated works best for quick cooking.
• Baby spinach: Stirred in last for a pop of color and mild earthiness.
• Dried thyme: Adds a subtle herbal note; fresh thyme can be used if you prefer.
• Salt and pepper: To taste, enhancing all the flavors.
• Grated Parmesan cheese: Garnish to finish with savory richness.

If you can’t find butternut squash, pumpkin or sweet potato can make a suitable substitute. And if you prefer a vegetarian version, swap the Italian sausage for seasoned mushrooms or plant-based sausage alternatives.

Kitchen Tools Required

• Large pot or Dutch oven: Essential for browning sausage and cooking soup evenly.
• Chef’s knife: Sharp blade makes dicing onions and chopping vegetables safer and quicker.
• Cutting board: Have a sturdy surface for prep and easy cleanup.
• Wooden spoon or spatula: Ideal for breaking up sausage and stirring soup without scratching your cookware.
• Measuring cups and spoons: To keep your ingredient ratios spot on.

How to Make Autumn Tortellini Soup with Sausage Recipe

Ready to get started? This soup comes together in just a few straightforward steps—perfect when you want a hearty meal without fuss.

1. Brown the Sausage: Heat olive oil over medium in your pot. Add the Italian sausage, breaking it into small pieces with your spoon. Cook until the sausage loses its pink and gets nicely browned, about 5-7 minutes. If there’s excess fat, carefully drain it out to keep your soup from getting greasy.
2. Sauté the Vegetables: Toss in the diced onion, minced garlic, sliced carrots, and cubed butternut squash. Stir and cook for about 5 minutes until the veggies start getting tender and the onions look translucent, which adds a sweet base flavor.
3. Add Broth and Herbs: Pour in the chicken broth and sprinkle in the dried thyme. Bring everything to a boil, then reduce heat to a simmer. Let it cook gently for 15 minutes, or until the squash and carrots are soft when poked with a fork.
4. Cook the Tortellini: Add the cheese tortellini right to the simmering pot. Cook according to package instructions, generally around 5-7 minutes, until the pasta is tender but still holds its shape. Stir occasionally to prevent sticking.
5. Finishing Touches: Stir baby spinach into the soup and cook for an additional 1-2 minutes until wilted and bright green. Season the soup with salt and pepper to your taste.
6. Serve It Up: Ladle the soup into bowls and sprinkle each serving with grated Parmesan cheese. Enjoy while it’s hot for that perfect cozy fall meal experience.

How to Serve

Flavor Boosters

Try topping your Autumn Tortellini Soup with Sausage Recipe with a drizzle of high-quality olive oil or a sprinkle of red pepper flakes if you like a little heat. A squeeze of fresh lemon juice just before serving can brighten the flavors without overpowering them. Extra fresh herbs like parsley or basil lift the herbaceous notes nicely.

Tasty Combos

This soup pairs wonderfully with crusty bread or garlic knots to soak up every last drop. A crisp green salad with a light vinaigrette will complement the heartiness well. For drinks, a glass of dry white wine or a lightly hopped craft beer balances the richness of the sausage and cheese.

Serving Tips

If serving for a crowd, keep the soup warm in a slow cooker on low and stir occasionally. Portion the soup into smaller bowls for a cozy starter or larger mugs for a lunch. It also makes a thoughtful homemade gift packed in mason jars—just include some Parmesan cheese on the side for finishing.

Easy Variations

• Make it vegetarian by using plant-based sausage and vegetable broth.
• Add chopped kale instead of spinach for a heartier green.
• Swap butternut squash for sweet potatoes or pumpkin for variation.
• Use turkey sausage for a leaner protein option.
• Try gluten-free tortellini to accommodate dietary needs.
• Spice it up with a pinch of smoked paprika or chili flakes for warmth.

Storing and Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently on the stove over medium-low heat to avoid overcooking tortellini.
• Freeze soup without tortellini for up to 2 months; add fresh tortellini when reheating.
• When reheating frozen soup, thaw overnight in the fridge and warm slowly to preserve texture.

Common Questions

• Can I use pre-cooked sausage? Yes, but reduce the initial cooking time since the sausage is already cooked—just warm it through with the veggies.
• Is it ok to make this soup ahead of time? Absolutely! It tastes even better the next day as flavors meld. Add spinach fresh when reheating.
• What if I don’t have butternut squash? Pumpkin, sweet potato, or even diced zucchini work as substitutes.
• Can I use frozen tortellini? Yes, just add a couple minutes to the cooking time in step 4.
• How do I keep the tortellini from getting mushy? Cook tortellini just until tender and avoid boiling the soup aggressively once added to maintain shape and texture.

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