Autumn Tortellini Soup with Sausage

As soon as the air turns crisp, my mind (and my stomach) turns to one thing: a steaming, hearty bowl of soup. And let me tell you, this Autumn Tortellini Soup with Sausage is the ultimate embodiment of fall in a pot. Imagine plump, cheesy tortellini and savory Italian sausage simmering in a deeply flavorful broth with sweet carrots and vibrant kale.

Autumn Tortellini Soup with Sausage is rich, satisfying, and comes together in one pot in about 30 minutes. This soup isn’t just a meal; it’s a warm, comforting embrace on a chilly evening, proving that the coziest dinners can also be the easiest.

WHY MAKE THIS RECIPE

The Ultimate Quick & Satisfying Dinner

This easy Autumn Tortellini Soup with Sausage is the answer to busy weeknights when you crave something deeply nourishing but don’t have hours to spare. Using pre-stuffed cheese tortellini is a brilliant shortcut that adds incredible substance and flavor with zero extra work.

Furthermore, it’s a complete, balanced meal all by itself, packed with protein, vegetables, and carbs, meaning you can have dinner on the table with minimal fuss and even less cleanup.

A Celebration of Autumn Flavors

This ortellini Soup with Sausage truly tastes like the season. The savory sausage and rich broth provide a hearty base, while the addition of kale, a quintessential fall green, adds a pop of color and earthiness. It’s a versatile canvas, too; you can easily swap in seasonal veggies like butternut squash or spinach. It’s the perfect hearty autumn soup to enjoy week after week.

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HOW TO MAKE AUTUMN TORTELLINI SOUP WITH SAUSAGE

Ingredients: Your Cozy Lineup

• 1 tablespoon olive oil
• 1 pound Italian sausage, casings removed (mild or hot)
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried Italian seasoning
• ½ teaspoon dried fennel seeds (optional, but recommended)
• 1 (9 oz) package refrigerated cheese tortellini
• 4 cups chopped fresh kale, tough stems removed
• ½ cup heavy cream or half-and-half (optional, for creaminess)
• Salt and black pepper to taste
• Grated Parmesan cheese, for serving

Directions: Your Simple Step-by-Step Guide

Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.

Sauté the Aromatics: Add the diced onion and carrot to the pot with the sausage. Cook for 5-6 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for one more minute until fragrant.

Build the Broth: Pour in the chicken broth and diced tomatoes with their juices. Add the Italian seasoning and fennel seeds. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil.

Cook the Tortellini: Once boiling, add the refrigerated cheese tortellini. Reduce heat to a simmer and cook according to the package directions, usually about 5-7 minutes.

Wilt the Greens: Stir in the chopped kale and cook for 2-3 minutes, just until wilted and vibrant green.

Creamy Finish (Optional): Reduce heat to low. If using, stir in the heavy cream or half-and-half. Warm through gently do not boil.

Season and Serve: Taste the soup and season with salt and pepper as needed. Ladle into bowls and serve with a generous sprinkle of grated Parmesan cheese.

NUTRITION AND HEALTH CONSIDERATIONS

A Balanced, Hearty Meal

This sausage tortellini soup is a well-rounded dish. The sausage and cheese-filled pasta provide protein and satisfying richness, while the carrots and kale add vitamins A, C, and K. For a lighter version, you can use turkey Italian sausage and low-sodium broth.

Adapting to Dietary Needs

This recipe is wonderfully adaptable. For a gluten-free version, use your favorite gluten-free tortellini. To make it vegetarian, use a plant-based sausage and vegetable broth, and ensure your tortellini is cheese-filled without meat. The cream can be omitted for a dairy-free version.

HOW TO SERVE AUTUMN TORTELLINI SOUP

The Perfect Cozy Meal

This soup is a complete meal in a bowl! It’s so hearty and flavorful that it needs little accompaniment. Just a side of crusty garlic bread, a warm dinner roll, or a slice of focaccia for dipping is absolutely perfect.

Elevating Your Bowl

A good sprinkle of Parmesan is essential, but don’t stop there! A drizzle of high-quality olive oil, a pinch of red pepper flakes for heat, or a sprinkle of fresh parsley can add wonderful layers of flavor and freshness.

HOW TO STORE TORTELLINI SOUP

Storing Leftovers

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Note that the tortellini will continue to absorb broth, so the soup will thicken. When reheating, add a splash of broth or water to loosen it to your desired consistency.

Freezing is Not Ideal

Due to the dairy and pasta, this soup does not freeze well. The tortellini can become mushy and the cream may separate upon thawing. It is best enjoyed fresh or refrigerated for a few days.

TIPS TO MAKE THE BEST AUTUMN TORTELLINI SOUP

Tips and Notes: Your Soup Companion

• Brown the Sausage Well: Don’t just cook it until it’s gray; get a good, deep brown color on the sausage. This builds a foundation of flavor for the entire soup.
• Use Refrigerated Tortellini: For the best texture, use fresh, refrigerated tortellini rather than frozen or dried, which can overcook or become gummy.
• Add Kale Last: Add the kale in the final few minutes of cooking so it wilts but retains its bright color and a slight bite.

Variation

For a Creamy Tomato Tortellini Soup, add an extra ½ cup of tomato paste when you add the garlic and let it cook for a minute before adding the broth. For a Pumpkin Autumn Soup, stir in ½ cup of pumpkin puree with the broth for a subtle, seasonal sweetness.

Notes

If your soup is too thick after adding the tortellini, simply thin it with a bit more chicken broth. If it’s too thin, let it simmer uncovered for a few extra minutes to reduce.

FAQs

Can I use a different green instead of kale?

Absolutely! Fresh spinach or Swiss chard are excellent substitutes. Add spinach at the very end, just until it wilts. For chard, add the chopped stems with the carrots and the leaves at the end with the kale.

What kind of sausage works best?

Italian sausage is ideal for its seasoning. You can use sweet/mild or hot, depending on your preference. Chicken or turkey Italian sausage also works beautifully for a leaner option.

Can I make this in a slow cooker?

Yes! Brown the sausage and sauté the onions and carrots on the stovetop first, then transfer everything to the slow cooker except the tortellini, kale, and cream. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. 30 minutes before serving, add the tortellini and kale. Stir in the cream just before serving.

CONCLUSION

This Autumn Tortellini Soup with Sausage is the kind of recipe you’ll come back to all season long. It masterfully combines convenience with deep, comforting flavor, making it a reliable star for weeknight dinners and cozy weekend lunches alike.

So, grab your favorite soup pot, gather these simple ingredients, and get ready to fill your home with the most inviting autumn aroma. One spoonful of this hearty, cheesy, and savory soup, and you’ll be hooked. Happy cooking!