There’s something about the first chill in the air that makes you crave a bowl of warm, comforting soup. I remember as a kid, my Nonna would start pulling out her big stockpot as soon as October rolled around. The aroma of simmering vegetables and Italian sausage would fill the whole house, a promise of cozy evenings and family gatherings. This Autumn Tortellini Soup With Sausage is my modern take on that classic, bringing all those warm, autumnal flavors together in a truly irresistible bowl. It’s the perfect antidote to a blustery day!
Why You’ll Love This Recipe
This soup is more than just a meal; it’s an experience. Here’s why you’ll reach for this recipe again and again:
- Seriously Comforting: The combination of savory sausage, creamy broth, and tender tortellini is pure comfort food magic.
- Bursting with Autumn Flavors: Think butternut squash, sweet carrots, and earthy sage – it’s autumn in a bowl!
- Easy to Make: Don’t be intimidated by homemade soup! This recipe is surprisingly simple and comes together in about 45 minutes.
- Freezable & Make-Ahead Friendly: Want leftovers? This soup freezes beautifully. Or, chop your vegetables ahead of time for even faster weeknight dinners.
- Crowd-Pleaser: It’s a hit with kids and adults alike. A guaranteed win for family dinners or gatherings.
The Ingredients You’ll Need
Let’s get down to the good stuff! Here’s what you’ll need to build this delicious soup:
- Sausage: 1 pound Italian sausage (sweet or hot, your choice!), casings removed
- Vegetable Base:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- Autumn Veggies:
- 1 ½ cups butternut squash, peeled, seeded, and diced (about ½ inch cubes)
- 1 cup chopped kale (or spinach – either works great!)
- Broth & Flavor:
- 6 cups chicken broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried sage
- ¼ teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and freshly ground black pepper to taste
- The Star of the Show: 1 (9 ounce) package cheese tortellini (fresh or frozen)
- Garnish (Optional):
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Let’s Get Cooking: Step-by-Step Instructions
This recipe couldn’t be simpler! Follow these steps for a truly satisfying soup.
Step 1: Brown the Sausage
Heat a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
Step 2: Build the Foundation
Add the olive oil to the pot with the cooked sausage. Stir in the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Add the Autumn Goodness
Stir in the diced butternut squash. Cook for 3-4 minutes, stirring occasionally, to lightly soften and caramelize the squash.
Step 4: Simmer the Soup
Pour in the chicken broth and add the diced tomatoes (with their juices), Italian seasoning, sage, and red pepper flakes (if using). Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the butternut squash is tender.
Step 5: Add the Tortellini & Greens
Add the tortellini to the simmering soup. Cook according to the package directions (usually about 3-5 minutes). During the last 2 minutes, stir in the chopped kale (or spinach) until wilted.
Step 6: Season and Serve
Taste the soup and season with salt and pepper to your liking. Ladle into bowls and garnish with freshly grated Parmesan cheese and chopped fresh parsley, if desired.
Tips, Variations, and Serving Suggestions
Want to take your Autumn Tortellini Soup With Sausage to the next level? Here are some ideas to inspire you:
- Spice it Up: Add a pinch more red pepper flakes, or a dash of hot sauce for extra heat.
- Vegetarian Version: Omit the sausage and use vegetable broth instead of chicken broth. Add a can of cannellini beans for extra protein.
- Creamy Dreamy: Stir in ½ cup of heavy cream or half-and-half at the end for a richer, creamier soup.
- Extra Veggies: Feel free to add other vegetables like zucchini, bell peppers, or spinach.
- Different Tortellini: Experiment with different flavors of tortellini, like mushroom, spinach, or three-cheese.
- Make it Ahead: The soup tastes even better the next day! Let it cool completely before storing in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
- Pair it with: A crusty loaf of bread for dipping, a simple green salad, or a side of garlic bread.
(Optional) Nutritional Information (Approximate, per serving)
- Calories: 350-450 (depending on ingredients and serving size)
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 35-45g
- Fiber: 5-7g
Don’t wait for a chilly day to try this comforting Autumn Tortellini Soup With Sausage! It’s a delicious and easy way to bring a little bit of warmth and flavor to your table. Get cooking, and let me know what you think in the comments below! Happy slurping!
