Autumn Tortellini Soup
This Autumn Tortellini Soup is a cozy fall soup made with Italian sausage, cheese tortellini, tender vegetables, and a rich herb-seasoned broth that tastes like pure comfort in a bowl, and it’s so easy to make on a busy weeknight.
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This is the kind of soup I love making when the weather starts to cool down. It’s perfect for cozy family dinners, lazy weekends at home, or even when you need a simple but comforting meal after a long day. It also works really well for fall gatherings and potlucks.
This soup goes really well with a side of warm, crusty bread for dipping or a simple green salad if you want to balance out the richness.
How to Make Autumn Tortellini Soup
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. To a large pan add the oil and sausage and cook over a medium to high heat.
2. Stir and cook until it’s browned. About 5-7 minutes.
3. Add the carrots, celery, onion, garlic and butternut squash, and sauté for about 3-5 minutes until they start to soften.
2. Add the broth, tomatoes with juice and seasonings. Stir to combine. Let it come to a boil and then simmer for 10 minutes.
3. Add the tortellini to the broth and cook for about 6 minutes. Turn the heat off and then add the spinach and stir.
Serve & Enjoy!
Pour into bowls and top with grated Parmesan and parsley (optional).
Important Recipe Notes
- Don’t overcook the tortellini. It only needs about 5–6 minutes in the broth. If you cook it too long, it can become soft and fall apart.
- Cut the butternut squash into small, even cubes so it cooks evenly and becomes tender in the simmering broth.
- If you prefer a thicker soup, use slightly less broth. For a lighter soup, you can add a bit more chicken broth.
- Always add spinach at the very end so it stays fresh, bright, and doesn’t get mushy.
- Make it creamy (optional). A splash of heavy cream or half-and-half at the end will make the soup richer and extra comforting.
- Store leftovers in an airtight container in the fridge for 2–3 days. The tortellini will absorb broth over time, so you may need to add a little extra broth when reheating.
- This soup is best eaten fresh. If freezing, it’s better to freeze without the tortellini and spinach, then add them when reheating.
Autumn Tortellini Soup
Ingredients
- 1 tbsp of vegetable oil
- 1 lb of ground Italian sausage
- 2 large carrots peeled and cut
- 2 stalks of celery sliced
- 1 onion diced
- 2 cloves of garlic minced
- 2 cups of butternut squash cubed
- 14 oz can of diced tomatoes do not drain
- 6 cups of chicken broth
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tbsp pepper
- 1 9 oz bag of tortellini
- 1 1/2 cups of spinach
Instructions
- To a large pan add the oil and sausage and cook over a medium to high heat. Stir and cook until it’s browned.
- About 5-7 minutes. Add the carrots, celery, onion, garlic and butternut squash, and sauté for about 3-5 minutes until they start to soften.
- Add the broth, tomatoes with juice and seasonings. Stir to combine. Let it come to a boil and then simmer for 10 minutes.
- Add the tortellini to the broth and cook for about 6 minutes. Turn the heat off and then add the spinach and stir.
- Pour into bowls and top with grated Parmesan and parsley (optional) serve and enjoy!
Check Out More Tortellini Recipe Ideas!
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