Autumn Tortellini Soup with Sausage Recipe
	
	
		A comforting and hearty Autumn Tortellini Soup with Sausage, packed with tender butternut squash, Italian sausage, spinach, and cheese tortellini in a flavorful broth seasoned with thyme and Parmesan cheese. Perfect for chilly fall evenings.
	 
	
		
							- Author: Cara
 
							- Prep Time: 15 minutes
 
							- Cook Time: 30 minutes
 
							- Total Time: 45 minutes
 
							- Yield: 6 servings 1x
 
							- Category: Soup
 
							- Method: Stovetop
 
							- Cuisine: Italian-American
 
					
	 
	
		
		
			Meat and Oil
- 1 lb Italian sausage, casings removed
 
- 1 tablespoon olive oil
 
Vegetables
- 1 medium onion, diced
 
- 2 cloves garlic, minced
 
- 2 carrots, peeled and sliced
 
- 2 cups butternut squash, peeled and cubed
 
- 2 cups baby spinach
 
Liquids and Seasoning
- 6 cups chicken broth
 
- 1 teaspoon dried thyme
 
- Salt and pepper to taste
 
Pasta and Cheese
- 1 (9 oz) package cheese tortellini
 
- Grated Parmesan cheese, for serving
 
		 
	 
	
		
		
			
- Brown the Sausage: In a large pot, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess fat if necessary.
 
- Sauté Vegetables: Add diced onion, garlic, carrots, and butternut squash to the pot. Sauté for 5 minutes until vegetables begin to soften.
 
- Add Broth and Simmer: Pour in chicken broth and add dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are tender.
 
- Cook Tortellini: Add cheese tortellini to the soup and cook according to package instructions, usually 5-7 minutes, until tortellini are tender.
 
- Add Spinach and Season: Stir in baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
 
- Serve: Ladle soup into bowls and top with grated Parmesan cheese before serving.
 
		 
	 
	
		Notes
		
			
- Remove excess fat after browning the sausage for a lighter soup.
 
- Use fresh or frozen spinach if baby spinach is unavailable.
 
- Adjust salt depending on the sodium content of your chicken broth.
 
- For a vegetarian version, substitute sausage with plant-based sausage and use vegetable broth.
 
- The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
 
		 
	 
	
		Keywords: Autumn soup, Tortellini soup, Italian sausage soup, Butternut squash soup, Comfort food, Fall recipes