25-Min Autumn Tortellini Soup with Sausage
This autumn tortellini soup is a savory and satisfying dish that comes together in just 25 minutes, featuring flavorful sausage, tender tortellini, and a medley of vegetables.
Equipment
- Large Pot or Dutch Oven
- Spoon
- Ladle
Ingredients
For the Soup
- 1 tbsp olive oil
- 1 lb Italian sausage casings removed
- 1 medium yellow onion chopped
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 28-oz can diced tomatoes undrained
- 1 cup pumpkin purée
- 1 tsp dried thyme
- 0.5 tsp dried sage
- 0.5 tsp salt
- 0.25 tsp black pepper
- 20 oz cheese tortellini fresh or frozen
- 5 oz fresh spinach
For Garnish (Optional)
- Parmesan cheese grated
- fresh parsley chopped
Instructions
Cooking
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add Italian sausage and cook, breaking it apart with a spoon, until browned; drain excess fat.
- Stir in onion, carrots, and celery, cooking until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth, diced tomatoes (undrained), pumpkin purée, thyme, sage, salt, and pepper. Bring the mixture to a boil.
- Reduce heat to medium-low, add tortellini, and simmer until tortellini is tender, about 3-5 minutes, or according to package directions.
- Stir in fresh spinach and cook until wilted, about 1-2 minutes. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and serve immediately, garnished with grated Parmesan cheese and fresh parsley, if desired.
Notes
For a vegetarian option, omit the sausage and add a can of drained cannellini beans or your favorite plant-based protein. You can also customize the vegetables based on what you have on hand; kale or finely chopped bell peppers would be delicious.