Name: Cozy Autumn Tortellini Soup with Sausage
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 pound Italian Sausage (or turkey sausage or plant-based sausage); 1 tablespoon Olive Oil (can replace with avocado oil); 1 medium Onion (or shallots for a milder taste); 3 cloves Garlic (fresh preferred; garlic powder can be used); 2 medium Carrots (or parsnips for a different flavor); 2 cups Butternut Squash (or sweet potato or pumpkin); 6 cups Chicken Broth (or vegetable broth for vegetarian option); 9 ounces Cheese Tortellini (or gluten-free tortellini); 4 cups Baby Spinach (or kale); 1 teaspoon Dried Thyme (or fresh thyme); to taste Salt and Pepper; 1/2 cup Grated Parmesan Cheese (omit for dairy-free); 1 loaf Crusty Bread (for dipping); to taste Fresh Herbs (like basil or parsley)

Description

A hearty and flavorful soup combining Italian sausage, cheese tortellini, and fresh vegetables, perfect for chilly nights.

Ingredients

Scale

1 pound Italian Sausage (or turkey sausage or plant-based sausage)
1 tablespoon Olive Oil (can replace with avocado oil)
1 medium Onion (or shallots for a milder taste)
3 cloves Garlic (fresh preferred; garlic powder can be used)
2 medium Carrots (or parsnips for a different flavor)
2 cups Butternut Squash (or sweet potato or pumpkin)
6 cups Chicken Broth (or vegetable broth for vegetarian option)
9 ounces Cheese Tortellini (or gluten-free tortellini)
4 cups Baby Spinach (or kale)
1 teaspoon Dried Thyme (or fresh thyme)
to taste Salt and Pepper
1/2 cup Grated Parmesan Cheese (omit for dairy-free)
1 loaf Crusty Bread (for dipping)
to taste Fresh Herbs (like basil or parsley)

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Instructions

In a large pot, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart as it cooks. Cook until browned and fully cooked through, about 5-7 minutes.
Stir in the chopped onion, garlic, carrots, and butternut squash. Sauté for about 5 minutes until the vegetables begin to soften.
Add the chicken broth and bring to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes until the vegetables are tender.
Stir in the tortellini and cook according to package directions, usually around 3-5 minutes.
Once the tortellini is tender, toss in the baby spinach and thyme. Season with salt, pepper, and top with grated Parmesan cheese.
Ladle into bowls, drizzle with fresh herbs, and serve with crusty bread on the side for dipping.

Notes

Consider making a double batch as this soup freezes nicely for a quick meal later.

Prep Time: 10
Cook Time: 25
Category: Main Course
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 22g
Cholesterol: 70mg