Autumn Tortellini Soup Sausage

Nothing brings warmth to chilly days like this autumn tortellini soup with sausage. It is the sort of cozy meal you look forward to on gray afternoons or after a long walk through crackling leaves. With plump cheese tortellini swimming in a fragrant broth and hearty sausage for rich flavor, this soup is a perfect dinner solution the whole family will love.

The very first time I made this soup I used sweet Italian sausage from our neighborhood butcher and local butternut squash from the market. It instantly became a fall favorite that we now make again and again every year.

Gather Your Ingredients

• Italian sausage: about one pound of good quality sausage adds savory flavor and protein. Buy from a grocer with a fresh meat counter if you can
• Olive oil: helps brown the sausage and aromatics. Try to use extra virgin if possible for more depth
• Onion: diced onion brings sweetness and forms the soup’s aromatic base. Look for firm and heavy onions
• Garlic: two cloves, minced. This brings warmth and blends perfectly with the sausage
• Carrots: peeled and sliced for sweetness and color. Choose carrots that are bright orange and crisp
• Butternut squash: two cups, cubed, adds a subtle sweetness and autumn taste. Pick squash with dull skin that feels heavy for its size
• Chicken broth: six cups builds the hearty base. Use low sodium for better control over salt
• Cheese tortellini: about nine ounces. Look for fresh or refrigerated, not dried, for the best texture
• Baby spinach: tossed in right at the end. Sneak in more greens by using baby kale if you like
• Dried thyme: brings that unmistakable autumn flavor. Use dried for convenience but fresh if you have it on hand
• Salt and pepper: to taste. Season thoughtfully to let the main ingredients shine

How to Make It

Brown the Sausage:

Cook Italian sausage in a large pot with olive oil over medium heat. Use a wooden spoon to break the sausage into bite sized pieces. Sauté until browned and cooked through, about eight minutes. For leaner soup, spoon out any extra fat.

Build the Aromatic Base:

Add diced onion, garlic, carrots, and butternut squash. Sauté for about five minutes. Stir often until the vegetables start to soften and everything smells fragrant. This step pulls out natural sweetness and builds flavor.

Simmer the Soup:

Pour in chicken broth and add dried thyme. Bring to a boil over high heat, then turn down to a gentle simmer. Cook for fifteen minutes until the squash and carrots are completely tender.

Cook the Tortellini and Spinach:

Increase heat slightly. Add tortellini and let them cook in the bubbling soup until they puff up and float, for three to five minutes. Last, add the baby spinach and stir through just until wilted. Taste the broth and add salt and pepper as needed.

Serving Time:

Ladle into bowls while hot. Get every spoonful with sausage, tender squash, and cheesy pasta. Enjoy this with crusty bread or a sprinkle of parmesan if you like.

My favorite part about this soup is the butternut squash. It becomes velvety and just slightly sweet, which pairs with the spicy sausage perfectly. My kids still talk about the first time we made this together when the kitchen was filled with laughter and the irresistible scent of thyme and garlic.

Flavor Boosters

For creamier soup, stir in half a cup of cream just before serving. You can double the veggies for extra heartiness, or adjust the broth amount if you prefer your soup thicker or thinner. Simmering a parmesan rind in the broth takes things to the next level.

Serving Suggestions

Serve piping hot with freshly grated parmesan and black pepper. Add a side of warm crusty bread or a green salad. For an extra rich experience, drizzle a little good olive oil on top just before serving.

Creative Twists

You can use turkey or chicken sausage instead of pork for a lighter option. If you do not have butternut squash, try sweet potato. Replace spinach with kale or Swiss chard for heartier greens. Swap in other squash like acorn or delicata depending on what is fresh at your local market.

This soup is the kind of meal that turns ordinary nights into special memories. Make a pot and share it with someone you love.

Common Questions About This Recipe

→ What type of sausage works best?

Italian sausage, either mild or spicy, delivers the best flavor to complement the vegetables and tortellini.

→ Can I substitute another squash?

Yes, acorn or delicata squash can be used in place of butternut for a similar texture and flavor profile.

→ Is it possible to make this soup vegetarian?

Swap the sausage for plant-based sausage and choose vegetable broth instead of chicken broth for a vegetarian version.

→ How can I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

→ Can frozen tortellini be used?

Frozen tortellini works well, just add a few extra minutes to the simmering time so they cook through completely.

→ What pairs well with this dish?

Crusty bread or a green salad makes an excellent accompaniment to complement the soup’s rich flavors.