Autumn Tortellini Soup with Sausage
A hearty and delicious soup perfect for chilly days, combining savory sausage, fresh veggies, and cheesy tortellini.
Ingredients
Main Ingredients
- 1 lb Italian sausage, casings removed Use hot Italian sausage for a spicier flavor.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed Fresh is best, but frozen can be used.
- 6 cups chicken broth Ensure it's gluten-free if needed.
- 1 package cheese tortellini (9 oz) Frozen tortellini can also be used.
- 2 cups baby spinach Omit if freezing soup.
- 1 teaspoon dried thyme
- to taste Salt and pepper
- Grated to taste Parmesan cheese, for serving Adds a nice finishing touch.
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat. Add the Italian sausage and cook, breaking it up with a spoon until browned and cooked through. If there's excess fat, remove it.
- Add the diced onion, garlic, carrots, and butternut squash to the pot. Sauté for about 5 minutes until the vegetables start to soften.
- Pour in the chicken broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes, or until the vegetables are tender.
- Add the cheese tortellini to the soup and cook according to the package instructions, usually 5-7 minutes, until the tortellini are tender.
- Stir in the baby spinach and cook for 1-2 minutes until wilted. Season with salt and pepper to taste.
- Ladle the soup into bowls and top with grated Parmesan cheese before serving.
Notes
Store any leftover soup in an airtight container in the refrigerator for 3-4 days. For freezing, omit spinach and tortellini, and add them fresh when reheating.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 29gProtein: 20gFat: 13gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 4g
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