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–+ servings
Autumn Tortellini Soup With Sausage

Cozy Up with Autumn Tortellini Soup With Sausage Delight

This Autumn Tortellini Soup With Sausage is a comforting and easy-to-make dish, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Italian sausage Choose spicy or mild for your desired kick.
  • 2 tablespoons olive oil Substitute with avocado oil if you prefer.
  • 1 medium onion Yellow or white onions work beautifully.
  • 3 cloves garlic Minced fresh garlic gives aromatic depth.
  • 2 medium carrots Parsnips can be a delightful alternative.
  • 1 cup butternut squash Cubed; sweet potatoes are a great swap.
  • 6 cups chicken broth Use vegetable broth for a vegetarian option.
For the Tortellini
  • 12 ounces cheese tortellini Consider gluten-free tortellini for a necessary adaptation.
For the Greens
  • 4 cups baby spinach Switch to kale for a heartier touch.
For the Seasoning
  • 1 teaspoon dried thyme Fresh thyme can be substituted.
  • salt Essential for seasoning to taste.
  • pepper Essential for seasoning to taste.
For the Finish
  • 1/2 cup grated Parmesan cheese A delightful topping that adds creaminess.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of Italian sausage, breaking it apart as it cooks. Sauté for about 5-7 minutes until well-browned.
  2. Add one diced onion, three minced garlic cloves, two sliced carrots, and one cup of cubed butternut squash. Stir and sauté for about 5 minutes until the vegetables start to soften.
  3. Pour in 6 cups of chicken broth and add 1 teaspoon of dried thyme. Bring to a boil then reduce to a simmer. Cook uncovered for 15 minutes.
  4. Add 12 ounces of cheese tortellini, cooking according to package instructions, usually about 5-7 minutes, until they float to the top.
  5. Stir in 4 cups of fresh baby spinach, cooking for 1-2 minutes until wilted. Taste and season with salt and pepper.
  6. Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 720mgPotassium: 850mgFiber: 5gSugar: 7gVitamin A: 2500IUVitamin C: 15mgCalcium: 250mgIron: 2.5mg

Notes

Leftovers can be stored in an airtight container for up to 4 days. Freeze without tortellini for up to 3 months.

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