The scent of woodsmoke hangs in the air. Leaves crunch underfoot. There’s a crispness to the days that just begs for a bowl of something warm and comforting. That’s exactly how this Autumn Tortellini Soup with Sausage came to be. I remember a particularly blustery fall evening, needing something quick and satisfying after a long day of apple picking with my kids. I raided the pantry, combined familiar flavors, and bam! A new family favorite was born. It’s the kind of soup you want to curl up with on a chilly afternoon – hearty, flavorful, and wonderfully easy to make.
Why You’ll Love This Recipe
Seriously, what’s not to love? This soup is a triple threat: it’s speedy, delicious, and utilizes pantry staples. Here’s why it’ll become a regular on your dinner table:
- Speedy Weeknight Meal: Ready in under 30 minutes, it’s perfect for busy evenings.
- Big Flavor, Little Effort: Simple ingredients pack a serious punch of autumnal flavor.
- Family-Friendly: Kids love tortellini! The sausage adds a satisfying heartiness.
- Customizable: Easily adapt the vegetables and spice levels to your liking.
- Comfort Food at its Finest: Creamy, savory, and oh-so-warming.
The Ingredient List – Gather Your Goodies
Here’s what you’ll need to create this gorgeous bowl of soup. Measurements are listed for ease.
For the Soup Base:
- 1 tablespoon Olive Oil
- 1 pound Italian Sausage (sweet, mild, or hot–your preference!), removed from casings
- 1 Onion, chopped
- 2 Carrots, peeled and chopped
- 2 Celery Stalks, chopped
- 2 cloves Garlic, minced
- 8 cups Chicken Broth (low sodium preferred)
- 1 (14.5 ounce) can Diced Tomatoes, undrained
- 1 teaspoon Dried Italian Seasoning
- ½ teaspoon Red Pepper Flakes (optional, for a little heat)
- Salt and Black Pepper to taste
For the Autumn Vibes:
- 1 cup Butternut Squash, peeled and cubed (about ½ inch) – frozen, pre-cubed works great!
- 1 cup Kale, chopped (or spinach)
For the Finishing Touch:
- 20 ounces Refrigerated Cheese Tortellini
- ½ cup Heavy Cream (optional, for extra creaminess)
- Freshly Grated Parmesan Cheese, for garnish
- Fresh Parsley, chopped, for garnish
Step-by-Step: Let’s Make Some Soup!
This recipe is straightforward, even for beginner cooks. Follow these steps and you’ll be enjoying a bowl of warmth in no time.
Step 1: Sauté the Sausage & Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes. Drain off any excess grease.
Next, add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables soften slightly, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Don’t let the garlic burn!
Step 2: Building the Flavor Base
Pour in the chicken broth and diced tomatoes (with their juices). Stir in the Italian seasoning and red pepper flakes (if using). Season with salt and pepper to taste. Bring the soup to a gentle simmer.
Step 3: Adding the Autumnal Goodness
Add the cubed butternut squash to the simmering soup. Cook until the squash is tender, about 10-15 minutes. If using frozen squash, check for tenderness after about 8 minutes.
Stir in the chopped kale (or spinach) and cook until wilted, about 2-3 minutes.
Step 4: Tortellini Time!
Add the refrigerated cheese tortellini to the soup. Cook according to the package directions (usually about 3-5 minutes) or until they float to the surface and are tender. Stir gently to prevent sticking.
Step 5: Creamy Finish (Optional)
If you desire a creamier soup, stir in the heavy cream just before serving. Don’t boil after adding the cream.
Step 6: Serve & Enjoy!
Ladle the soup into bowls. Garnish generously with freshly grated Parmesan cheese and chopped fresh parsley. Enjoy immediately!
Tips, Variations & Serving Suggestions
Want to elevate your Autumn Tortellini Soup with Sausage? Here are some ideas:
- Spice It Up: Use hot Italian sausage or add more red pepper flakes for a fiery kick.
- Veggie Boost: Add other fall vegetables like chopped sweet potatoes, parsnips, or Brussels sprouts.
- Protein Power: For an extra protein boost, add cooked chicken or ground turkey.
- Cheesy Goodness: Stir in a handful of shredded mozzarella or provolone cheese at the end for extra meltiness.
- Herb Power: Fresh basil or oregano would be lovely additions.
- Make it Heartier: Serve with crusty bread or a side salad for a complete meal.
- Leftovers: Soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing Tip: While this soup is delicious, the tortellini can become a bit mushy when frozen. For best results, freeze the soup base (without the tortellini) and add the tortellini upon reheating.
Nutritional Information (Approximate, per serving)
- Calories: 450-550
- Protein: 25-35g
- Fat: 20-30g
- Carbohydrates: 40-50g
- Fiber: 5-7g
Please note that these values are estimates and will vary depending on specific ingredients used.
Embrace the Autumn Flavors!
This Autumn Tortellini Soup with Sausage is more than just a recipe; it’s a hug in a bowl. It’s the taste of falling leaves, cozy evenings, and shared moments with loved ones. It’s simple to make, brimming with flavor, and infinitely customizable. So, gather your ingredients, embrace the comforting aromas, and give this recipe a try! I promise, you won’t be disappointed. Happy cooking!
