Autumn Tortellini Soup with Sausage

What’s better than wrapping yourself in a warm blanket on a chilly fall day? Doing it with a bowl of Autumn Tortellini Soup with Sausage in hand. This soul-warming soup combines savory Italian sausage, tender cheese tortellini, and hearty vegetables in a rich, spiced broth that captures the essence of fall. Whether you’re entertaining guests or meal-prepping for the week, this one-pot wonder is guaranteed to satisfy. And yes, it includes a splash of cream for optional richness that takes things over the top. With minimal prep and all the autumn vibes, this recipe deserves a permanent place in your cold-weather rotation.

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups chicken broth
• 1 tsp dried Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt & black pepper to taste
• 1 (9 oz) package refrigerated cheese tortellini
• 2 cups fresh baby spinach (or kale)
• 1/2 cup heavy cream (optional for richness)
• Freshly grated Parmesan, for topping

Step-by-Step Instructions

Step 1: Brown the Sausage

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add sausage and cook until browned, breaking it up with a spoon as it cooks.

Step 2: Sauté the Vegetables

1. Add diced onion and carrots. Cook 4–5 minutes until softened.
2. Stir in garlic and cook another 30 seconds until fragrant.

Step 3: Build the Soup Base

1. Add diced tomatoes (with juice), chicken broth, Italian seasoning, and red pepper flakes.
2. Season with salt and black pepper. Bring to a gentle boil.

Step 4: Simmer and Add Tortellini

1. Lower heat and simmer for 10–15 minutes until carrots are tender.
2. Stir in tortellini and simmer according to package directions (usually 5–7 minutes).

Step 5: Add Spinach and Finish

1. Stir in spinach (or kale) and cook until wilted, about 1–2 minutes.
2. If using, pour in the heavy cream and stir to combine.

Variations

• Swap spinach with kale, Swiss chard, or collard greens for a more rustic flavor.
• Use plant-based sausage and veggie broth for a meatless version.
• Add white beans or cannellini for extra protein and texture.
• Stir in a splash of white wine with the broth for added depth.

Cooking Note

• Don’t overcook the tortellini—they can become mushy. Add them just before serving if making in advance.
• Use spicy sausage for extra heat, or balance mild sausage with an extra pinch of red pepper flakes.
• Heavy cream is optional but adds a luxurious finish that’s well worth it.

Serving Suggestions

Serve this soup with crusty bread or garlic toast for dunking. A crisp green salad makes a perfect side for contrast. Top each bowl with fresh Parmesan and a crack of black pepper just before serving to elevate every spoonful.

Storing Tips for the Recipe

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over medium-low heat. If you expect leftovers, consider cooking tortellini separately and adding only to individual portions to avoid sogginess. This soup also freezes well—just leave out the tortellini until serving.

Timing

Prep Time: 10–15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Nutritional Information (Per Serving)

Calories: Approx. 420

Protein: 25g

Sodium: 850mg

Healthier Alternatives for the Recipe

Use turkey or chicken sausage for a leaner profile. Swap heavy cream with half-and-half or plain Greek yogurt for less fat. Choose whole wheat tortellini or add extra vegetables to bulk it up without extra calories.

Common Mistakes to Avoid

• Overcrowding with tortellini—stick to 9 oz or they’ll soak up too much broth.
• Boiling after adding cream—it can split. Always lower the heat first.
• Not seasoning in layers—taste after every step and adjust salt as needed.
• Skipping the sauté step—this builds foundational flavor you won’t want to miss.

Conclusion

This Autumn Tortellini Soup with Sausage delivers everything we love about fall in a single bowl—comfort, color, and crave-worthy flavor. It’s cozy enough for a quiet night in but impressive enough for guests. Try it once, and you’ll be ladling it up all season long!

Frequently Asked Questions (FAQs)

Q1: Can I freeze this soup?
A: Yes—freeze before adding tortellini or cream, then add fresh when reheating.

Q2: What kind of tortellini works best?
A: Refrigerated cheese tortellini are ideal, but frozen or dry work too—just adjust cook time.

Q3: Can I use another meat?
A: Absolutely—try ground turkey, chicken, or even chopped rotisserie chicken.

Q4: How do I make it vegetarian?
A: Use plant-based sausage, veggie broth, and add beans or mushrooms for extra substance.

Autumn Tortellini Soup with Sausage

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• Author: Mery Johnston
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

Autumn Tortellini Soup with Sausage is the ultimate fall comfort food – savory, rich, and full of cozy seasonal flavor.

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Ingredients

Scale 1x2x3x

1 lb Italian sausage (mild or spicy)

1 tbsp olive oil

1 small yellow onion, diced

3 cloves garlic, minced

3 medium carrots, peeled and diced

1 (14.5 oz) can diced tomatoes, undrained

6 cups chicken broth

1 tsp dried Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

Salt & black pepper to taste

1 (9 oz) package refrigerated cheese tortellini

2 cups fresh baby spinach (or kale)

1/2 cup heavy cream (optional for richness)

Freshly grated Parmesan, for topping

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Instructions

1. In a large pot, heat olive oil. Brown the sausage and break it apart.

2. Add onion and carrots. Cook until soft. Stir in garlic and sauté briefly.

3. Add tomatoes, broth, seasoning, and red pepper. Season with salt and pepper. Bring to a boil.

4. Reduce heat and simmer 10–15 minutes until carrots are tender.

5. Add tortellini and cook per package instructions (5–7 minutes).

6. Stir in spinach until wilted. Add heavy cream, if using. Stir to combine and serve.

Notes

Use kale or Swiss chard instead of spinach for a heartier texture.

Don’t boil after adding cream to avoid curdling.

For freezer prep, cook tortellini separately and add fresh when reheating.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: 420
• Sugar: 6g
• Sodium: 850mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 65mg