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Autumn tortellini soup with Italian sausage, butternut squash, carrots, spinach, and Parmesan

Autumn Tortellini Soup with Italian Sausage and Spinach

Autumn Tortellini Soup with Italian Sausage and Spinach is a hearty, comforting soup filled with tender vegetables, savory sausage, and soft cheese tortellini. It is an easy choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 lb (454 g) Italian sausage, casings removed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 cups butternut squash, peeled and cubed
  • 6 cups chicken broth
  • 1 (9 oz / 255 g) package cheese tortellini
  • 2 cups baby spinach
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving

Method
 

Cooking
  1. Warm the olive oil in a large pot over medium heat.
  2. Add the Italian sausage and break it into smaller pieces as it cooks. Continue until browned and fully cooked, then drain excess fat if necessary.
  3. Stir in the onion, garlic, carrots, and butternut squash. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
  4. Add the chicken broth and dried thyme. Bring the soup to a boil, then lower the heat and simmer for 15 minutes, or until the vegetables are tender.
  5. Add the cheese tortellini and cook according to the package instructions, usually 5-7 minutes, until tender.
  6. Mix in the baby spinach and cook for 1-2 minutes, just until wilted. Season with salt and pepper to taste.
Serving
  1. Ladle the soup into bowls and finish each serving with grated Parmesan cheese.

Notes

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. If the soup becomes too thick when reheating, add a little water or broth.