Go Back
- 1 tablespoon extra virgin olive oil Use this for a light flavor. You can swap it with any cooking oil. - 1 pound Italian sausage Choose mild for a soft taste or spicy for a bold kick. Turkey or chicken sausage works too. - 1 medium onion, finely diced This adds sweetness. Shallots can be a nice swap if you want a milder taste. - 3 cloves garlic, minced Garlic gives warmth. You can use garlic powder in a pinch. - 2 medium carrots, peeled and chopped Carrots bring sweetness and color. Parsnips can be a fun alternative. - 2 celery stalks, chopped Celery adds crunch. Fennel can replace it for a more unique flavor. - 4 cups vegetable broth This is the soup's base. Chicken broth is also great if you want meat flavor. - 1 can (14.5 oz) diced tomatoes These add acidity and depth. Fresh tomatoes can be used if you have them. - 1 teaspoon dried basil Basil gives a lovely aroma. Try oregano if you want a different herb. - 1 teaspoon dried oregano Oregano pairs well with the sausage. Thyme is another good choice. - 1/2 teaspoon red pepper flakes (optional) Add this for heat. Paprika can be a milder option. - 9 oz cheese tortellini This is the heart of the soup. Use spinach or mushroom tortellini for a twist. - 2 cups fresh spinach or kale Greens add nutrients and color. Swiss chard is a suitable substitute. - Salt and black pepper, to taste Season to your liking. Lemon juice can brighten the flavors instead. - Grated Parmesan cheese, for garnishing This adds richness. Try pecorino cheese for a different flavor. Each serving of this soup roughly contains: - Calories: 320 - Protein: 20g - Carbohydrates: 36g - Fat: 12g This soup is filling and warm. It provides good energy for chilly days. Using fresh autumn produce makes this soup special. Seasonal veggies taste better and are often cheaper. Carrots, celery, and greens are in season during this time. They are packed with vitamins and minerals. Fresh ingredients not only boost flavor, but they also support local farmers. Eating what's in season connects you with nature and its cycles. Embrace the rich colors and flavors of autumn in your cooking! To make Autumn Sausage Tortellini Soup, you will cook sausage and veggies. Then, you will add broth and tortellini. Finally, you finish with greens and seasonings. This process takes about 35 minutes, making it quick and easy. 1. Heat 1 tablespoon of olive oil in a large stockpot over medium heat. 2. Add 1 pound of Italian sausage. Break it into small pieces while cooking. Cook it until browned, about 5-7 minutes. 3. Stir in 1 medium diced onion, 3 minced garlic cloves, 2 chopped carrots, and 2 chopped celery stalks. Cook for 5-6 minutes until the veggies soften. 4. Pour in 4 cups of vegetable broth and 1 can of diced tomatoes with juices. Add 1 teaspoon of dried basil and 1 teaspoon of dried oregano. If desired, add 1/2 teaspoon of red pepper flakes. Bring to a boil. 5. Reduce heat and let it simmer for 10 minutes to blend the flavors. 6. Add 9 oz of cheese tortellini to the pot. Cook according to the package instructions: 3-5 minutes for fresh or 8-10 minutes for frozen tortellini. 7. After the tortellini is cooked, stir in 2 cups of chopped spinach or kale. Cook for 2-3 minutes until the greens wilt. 8. Taste the soup and season with salt and black pepper as needed. Serve hot, topped with grated Parmesan cheese. - Don’t rush the browning. This step adds flavor. - Don’t skip the simmering. It helps the flavors mix well. - Avoid overcooking the tortellini. This keeps them from becoming mushy. - Taste and adjust seasoning. Each broth has a different salt level. Sautéing is key to flavor. Start with good oil in a hot pot. Cook the sausage first until it’s nice and brown. This step gives the soup a rich taste. Next, add onion, garlic, carrots, and celery. Sauté until the veggies soften. This usually takes about six minutes. Simmer the soup on low heat after adding broth and tomatoes. Let it cook gently for ten minutes. This allows the flavors to mix well. Always taste before serving. Adjust seasoning with salt and pepper as needed. Want to boost the flavor? Try adding a splash of balsamic vinegar. It brings a sweet tang. You can also add a bay leaf while the soup simmers. Just remember to take it out before serving. For a creamy texture, stir in a bit of heavy cream just before serving. Fresh herbs like basil or parsley can make a big difference too. Adding them at the end keeps their bright taste. Presentation matters! Serve the soup in deep bowls. Top each serving with grated Parmesan cheese. This adds flavor and looks nice. A sprinkle of fresh herbs also brightens the dish. For sides, crusty bread is a great choice. Garlic bread is even better. This soup is warm and inviting, perfect for autumn nights. For the full recipe, check the link above. {{image_4}} You can customize your soup with different ingredients. If you want a lighter option, swap the Italian sausage for ground turkey or chicken. For a vegetarian twist, use mushrooms or lentils instead. You can try different tortellini too. Look for spinach or mushroom-filled varieties. If you don’t have spinach, kale or Swiss chard work well. If you need gluten-free options, choose gluten-free tortellini. You can also use rice or quinoa as a base. For a vegetarian version, skip the sausage and add more veggies. To make it vegan, replace the cheese tortellini with a plant-based option and skip the Parmesan. Use vegetable broth to keep it fully vegan. Add a global flair to your soup. For Italian vibes, try fresh basil or rosemary. If you want a Mexican twist, add cumin and cilantro. For an Asian touch, use ginger and sesame oil. Spice it up with curry powder for an Indian flavor. These additions change the taste and make it unique. To store your Autumn Sausage Tortellini Soup, let it cool first. Use an airtight container to keep it fresh. Place the soup in the fridge within two hours of cooking. It can stay good for about 3 to 4 days. When you want to enjoy it again, just scoop out what you need. If you want to freeze the soup, use freezer-safe containers. Make sure to leave some space at the top for expansion. The soup can last for about 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. This helps keep the flavors intact. To reheat, you can use a pot on low heat. Stir the soup often to avoid burning. You can also use the microwave. Heat it in 1-minute bursts, stirring in between. This ensures even warming. Always check the temperature before serving. It should be hot throughout to keep the flavors fresh. For the full recipe, check out the complete guide to making this delicious soup. You can meal prep Autumn Sausage Tortellini Soup easily. First, cook the soup as you normally would. Let it cool completely after cooking. Then, store it in airtight containers. You can keep it in the fridge for up to three days. For longer storage, freeze the soup. Just remember to leave out the tortellini if you plan to freeze. You can add it when you reheat the soup. This keeps the pasta from getting mushy. Yes, using homemade broth adds a great touch. Just make sure it is well-seasoned. If your broth is low in salt, add a pinch more when cooking. The flavor of your broth will shine through. Homemade broth can enhance the soup's warmth and comfort. It's perfect for a cozy autumn meal. You can serve this soup with a variety of sides. Crusty bread is a favorite. It’s perfect for dipping. Garlic bread adds a nice kick too. A fresh green salad also works well. It balances the hearty soup. Lastly, consider serving with some grated Parmesan on top. It adds a creamy finish that you will love. For more ideas, check out the Full Recipe for extra tips! This blog covered how to make Autumn Sausage Tortellini Soup. You learned about key ingredients and their substitutes. Nutritional information helps you track calories and nutrients. We discussed cooking steps and shared common mistakes to avoid. In the tips section, I offered ways to enhance flavor and serve your soup. Variations cater to different diets and global tastes. Finally, the storage section ensures your leftovers stay fresh. With these insights, you can make a delicious soup that delights everyone.

Autumn Sausage Tortellini Soup

Warm up this season with a comforting bowl of Cozy Autumn Sausage Tortellini Soup! Packed with Italian sausage, fresh veggies, and cheesy tortellini, this soup is perfect for chilly days. Discover how easy it is to make from scratch in just 35 minutes. Enjoy a delicious and hearty meal that your family will love. Click to explore the full recipe and bring home the flavors of autumn!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon extra virgin olive oil

1 pound Italian sausage (choose mild for a gentle flavor or spicy for a kick)

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and chopped into small pieces

2 celery stalks, chopped into small pieces

4 cups vegetable broth (homemade or store-bought)

1 can (14.5 oz) diced tomatoes, with juices retained

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, for added heat)

9 oz cheese tortellini (available fresh or frozen)

2 cups fresh spinach or kale, roughly chopped

Salt and black pepper, to taste

Grated Parmesan cheese, for garnishing

Instructions
 

Begin by heating the olive oil in a large stockpot over medium heat. Once hot, add the Italian sausage and cook, using a wooden spoon to break it into smaller pieces, until it is fully browned and no longer pink, about 5-7 minutes.

    When the sausage is browned, introduce the diced onion, minced garlic, chopped carrots, and celery. Sauté the mixture for approximately 5-6 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.

      Pour in the vegetable broth and the can of diced tomatoes (including their juices). Add the dried basil, dried oregano, and red pepper flakes if you're opting for a spicy twist. Bring the soup to a rolling boil.

        Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes. This allows the flavors to blend harmoniously.

          Add the tortellini to the pot and cook according to package instructions: roughly 3-5 minutes for fresh tortellini or 8-10 minutes for frozen. Stir gently to prevent sticking.

            After the tortellini is cooked through, fold in the chopped spinach or kale, cooking for an additional 2-3 minutes, or until the greens have wilted but retain their vibrant color.

              Taste the soup and season with salt and black pepper as desired. Adjust according to your flavor preference.

                Serve the soup hot, generously garnishing each bowl with grated Parmesan cheese.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6-8

                    - Presentation Tips: Ladle the soup into deep, rustic bowls and finish with a light sprinkle of fresh herbs like parsley or basil for a pop of color. Pair it with crusty bread or garlic bread on the side for a comforting meal that invites dipping!