My Autumn Tortellini Soup With Sausage Recipe tastes like cozy tomato-broth comfort with sweet squash, garlicky Italian sausage, and cheesy pillows of tortellini aka sweater weather in a bowl. You’ll love it if you want a weeknight-friendly fall soup that feeds the family in about 35–40 minutes, start to finish.
Easy Autumn Tortellini Soup With Sausage Recipe
Autumn Tortellini Soup With Sausage Recipe wins on ease because it leans on smart shortcuts like refrigerated tortellini and pre-cut squash. You brown the sausage, build flavor with aromatics and tomato paste, then simmer everything in one pot. The tortellini go in at the end, so they stay tender and you save time.
You don’t need fancy gear or knife skills. A Dutch oven or large soup pot handles it all, and pantry staples do the heavy lifting. I keep bagged chopped kale in the fridge, which trims prep to minutes.
Ingredients You’ll Need
- Olive oil, 1 tablespoon
- Italian sausage, 1 pound (mild or hot; I like links with casings removed)
- Yellow onion, 1 medium, diced
- Carrots, 2 medium, diced
- Celery, 2 stalks, diced
- Garlic, 4 cloves, minced (use the jarred kind for speed)
- Tomato paste, 2 tablespoons
- Fire-roasted diced tomatoes, 1 can (14.5 ounces)
- Low-sodium chicken broth, 6 cups (or use water + chicken base)
- Butternut squash, 3 cups, 1/2-inch cubes (grab pre-cut or frozen to save time)
- Italian seasoning, 2 teaspoons (or a mix of oregano, basil, thyme)
- Crushed red pepper, 1/2 teaspoon (optional for a little heat)
- Bay leaf, 1
- Kosher salt and black pepper, to taste
- Refrigerated cheese tortellini, 20 ounces (fresh or frozen both work; adjust cook time)
- Kale or baby spinach, 3 packed cups, chopped
- Heavy cream, 1/2 cup (optional for a silky finish; use half-and-half for lighter)
- Fresh parsley, 2 tablespoons, chopped
- Parmesan, for serving
Pantry shortcuts, brand notes, and swaps:
- Use pre-cut squash and bagged chopped kale or spinach for speed.
- Choose turkey sausage for a lighter take, or plant-based Italian sausage for a meatless option.
- Use Better Than Bouillon or your favorite chicken base if you don’t have boxed broth.
- Swap fire-roasted tomatoes with regular diced tomatoes if that’s what you have.
Equipment:
- Large Dutch oven or heavy soup pot
- Wooden spoon
- Ladle
- Chef’s knife and cutting board
- Measuring spoons and cups
How to Make Autumn Tortellini Soup With Sausage
- Prep Time 10–15 minutes (5 if you use pre-cut squash and bagged greens)
- Cook Time 25 minutes
- Total Time 35–40 minutes
- Heat the pot and brown the sausage. Set a Dutch oven over medium-high heat, add olive oil, and crumble in the sausage. Cook and stir until browned with crispy bits, 5–7 minutes. Spoon off extra fat if needed, leaving about 1 tablespoon for flavor.
- Soften the aromatics. Add onion, carrots, and celery with a pinch of salt. Cook until the veggies turn glossy and slightly tender, 4–5 minutes. Add the garlic and cook 30 seconds until fragrant.
- Build the base. Stir in tomato paste and cook it for 1 minute to deepen the flavor. Add the fire-roasted tomatoes and scrape up the browned bits on the bottom.
- Add broth and squash. Pour in chicken broth, then add butternut squash, Italian seasoning, crushed red pepper, bay leaf, and a few grinds of black pepper. Bring to a lively simmer.
- Simmer until the squash turns tender. Lower the heat to maintain a gentle simmer and cook 10–12 minutes, until you can pierce the squash with a fork.
- Cook the tortellini. Increase the heat so the soup bubbles gently and add the tortellini. Cook according to package time minus 1 minute, usually 3–5 minutes for refrigerated and 5–7 for frozen.
- Add greens and finish. Stir in kale or spinach and cook until wilted, 1–2 minutes. Remove the bay leaf. Stir in heavy cream if using, then taste and adjust salt and pepper.
- Serve. Ladle into bowls, shower with Parmesan and parsley, and serve hot. If you want extra richness, add a drizzle of olive oil on top.
Cooking Tips & Mistakes to Avoid
- Brown the sausage well; those crispy bits add big flavor.
- Don’t overcook the tortellini; pull it while slightly firm since it keeps cooking in the hot soup.
- Use pre-cut squash and bagged greens when time runs tight.
- Salt in layers; add a pinch with the veggies and finish at the end.
- Keep the simmer gentle once tortellini go in; a hard boil can split them.
- Stir after adding tortellini so they don’t stick on the bottom.
- Add cream after you take the soup off a hard boil; high heat can cause curdling.
- Store tortellini separate if you plan leftovers; they soak up broth overnight.
Variations I’ve Tried
- Gluten-free: Use gluten-free tortellini or small gluten-free gnocchi; double-check sausage labels.
- Dairy-free/vegan: Use plant-based Italian sausage, veggie broth, and vegan filled pasta; skip cream and Parmesan or use dairy-free versions.
- Lighter: Swap pork sausage with chicken or turkey sausage, and finish with half-and-half or skip cream.
- Extra veggies: Add diced zucchini, mushrooms, or bell pepper with the aromatics.
- Herb twist: Finish with fresh basil or rosemary instead of parsley.
- Creamy tomato style: Stir in 2–3 ounces of softened cream cheese instead of heavy cream.
How to Serve Autumn Tortellini Soup With Sausage
Serve big bowls with a crunchy side salad and warm bread or garlic toast for dunking. A crisp white wine like Pinot Grigio or a light red like Chianti pairs nicely with the sausage and tomato broth. For a no-alcohol option, pour sparkling apple cider for a seasonal vibe.
Make-Ahead and Storage
- Make-ahead: Cook the soup base through the squash step, then chill. Reheat and add tortellini and greens right before serving.
- Fridge: Store the soup in airtight containers for up to 4 days. If possible, store tortellini separate in a bit of broth to keep them from swelling.
- Freezer: Freeze the soup base without tortellini and greens for up to 3 months. Add fresh tortellini and greens after reheating.
- Reheat: Warm on the stove over medium heat until steaming. Add a splash of broth or water if it thickens.
Nutrition Information
Calories: about 610 per serving without cream, or about 680 with cream (6 servings).
Protein: Solid boost from sausage and cheese tortellini.
Carbs: Tortellini and squash supply hearty carbs for a satisfying bowl.
Fat: Sausage and optional cream add richness; choose turkey sausage or skip cream for a lighter balance.
Autumn Tortellini Soup With Sausage
Ingredients
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add sausage and cook, breaking apart with a spoon, until browned. Drain excess fat if needed.
- Add onions and carrots to the pot and cook for 4-5 minutes until softened. Stir in garlic and cook for another 1 minute.
- Pour in the chicken broth and diced tomatoes. Add basil, oregano, salt, and pepper. Bring to a gentle boil.
- Stir in cheese tortellini and simmer for 8-10 minutes, or until tortellini are tender.
- Add chopped spinach and stir until wilted, about 2 minutes.
- Ladle into bowls and top with Parmesan cheese if desired. Serve hot.