Name: Autumn Tortellini Soup With Sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage, casings removed; 1 tablespoon olive oil; 1 medium onion, diced; 2 garlic cloves, minced; 2 cups butternut squash, peeled and diced; 3 carrots, sliced; 6 cups low-sodium chicken broth; 9 oz cheese tortellini (fresh or refrigerated); 3 cups chopped spinach or kale; 1 teaspoon dried thyme; Salt and black pepper to taste; Grated Parmesan cheese for serving (optional)

Sit Down, Friend—Let Me Tell You About This Soup

You ever have one of those days where you’re after something warm, filling, and basically a hug in a bowl? Yeah, me too. This Autumn Tortellini Soup With Sausage is my go-to when the weather starts being a bit moody (leaves everywhere, jumper weather, you know?), or honestly, when I just want to pretend it’s autumn so I can eat soup. Actually—one time, I made this in early summer with all the windows open and it still hit the spot. Not orthodox, but hey. The first time I made it, my youngest insisted on helping and we dropped precisely half the tortellini on the floor, so just know that whatever “perfect” soup you have in mind… real life might meander a bit. Still turned out delicious, though.

Why This Soup Might Win You Over

I make this when I want dinner to basically cook itself (well, mostly), or if I’ve got leftover veggies hanging out in sad loneliness in my crisper. My family goes crazy for this because it’s hearty, there’s sausage (which is basically the star, let’s be honest), and cheese tortellini, which both my kids can never get enough of. Sometimes, I use spinach if I’m feeling virtuous, but other times—whatever’s closest in the fridge. The broth gets all creamy and cozy from the pasta squares, and on those draggy Monday nights, it’s just comforting enough to make you forget you still have laundry to fold. Actually, if you’re thinking about doubling the batch for leftovers—do it. I think it tastes even better the next day.

What You’ll Need (Substitutions Welcome)

1 pound Italian sausage (spicy, mild—doesn’t matter; kielbasa works too if, like me, that’s what’s in the freezer)
2 cloves garlic, minced
1 onion, chopped (red or white, don’t sweat it—I’ve even used a handful of scallions once)
2-3 carrots, diced (or just one big handful of baby carrots you need to use up)
2-3 cups chopped kale/spinach/chard (or none, if your household panic-eats at the word ‘greens’)
5 cups good chicken broth (homemade is dreamy but store-bought is fine—my gran swore by Knorr, I usually use the cheap one and it’s all good)
3 cups refrigerated cheese tortellini (use frozen if that’s what you’ve got; dried will work but give it a little more simmer-time)
1 can diced tomatoes, undrained (or two if you like it more tomato-y—I sometimes sneak in fire roasted for a smoky kick)
1/2 cup heavy cream (or just a good splash of milk if that’s all you’ve got)
1 teaspoon dried Italian herbs (or just oregano; fresh basil is a whole other vibe, toss it in if you’ve got it!)
Salt and pepper, to taste
Olive oil, splash for cooking

How I Throw It Together (Warts and All)

Drizzle olive oil in your favorite soup pot. Toss in the sausage—squeeze it out of its casing, crumble it up as it browns. Don’t rush it here; you want those caramelized bits at the bottom (unless you’re cleaning the pot—then, sorry).
Add chopped onion, carrots, and garlic. Stir a bit so nothing sticks. If the kitchen’s filling up with lovely smells, you’re on track. This is where, if no one’s looking, I usually sneak a little sausage bite.
Pour in the broth and toss in the tomatoes (juice and all). Scrape any brown bits from the pot bottom—extra flavor! Stir in the Italian herbs and bring the whole thing to a gentle bobble (not a roaring boil, or you’ll be cleaning soup off the stovetop like me last week).
Add your greens. They’ll look insane at first, like there’s too much, but they cook down to basically nothing. Don’t panic. If they don’t fit, just add them in batches—it’s not a race.
Drop in the tortellini. Fresh only needs a few minutes, frozen a tad longer (don’t wander off at this stage unless you enjoy accidental pasta mush; ask me how I know). Taste the broth now—salt and pepper as you like.
Turn the heat to low and stir in that splash of cream. Give it another minute to warm through. It should look creamy and cheerful.

Notes From My Messy Kitchen

If you use frozen greens, just toss them in (no need to thaw, it’s fine); the soup might be a bit more watery but still very tasty.
I’ve found if you let it sit for 20 minutes before serving, everything gets cozier, but sometimes, I just can’t wait.
This freezes pretty well, though the tortellini go kinda soft after a while in the deep freeze. Still edible, just different!
If you leave the cream out, it’s a bit lighter but not sad about it.

Things I’ve Tried (Some More Successful Than Others)

Chicken sausage instead of pork—works great and feels lighter.
Vegetarian version: skip the sausage, bump up beans or mushrooms. Not my favorite (I’m sorry!), but my friend Kate swears by it.
Once, I threw in sweet potatoes—thought it’d be genius. Was… interesting. Maybe not for me. Lesson learned!
Swapping tortellini for mini ravioli—tastes similar, texture’s a bit different, but it’s still good.

Tools I Use (But Don’t Sweat It If You Don’t Have ‘Em)

A big heavy-bottomed soup pot—mine’s battered but loyal. (A Dutch oven’s fancy but honestly, any deep pan’ll do.)
A decent knife—chopping quickly feels fancy, but scissors work in a pinch for greens.
Wooden spoon, because the clink of metal on metal is not my jam.

Keeping It Fresh (Well, Trying To)

If (big if) you have leftovers, they’ll keep in the fridge up to 3 days, though the tortellini soaks up the broth and gets a bit plump. Actually, in my house it never lasts more than a day! For freezing, portion it out before adding cream (add that after reheating for best results—just a tip I picked up after one too many weirdly separated thaw-outs).

Serving—You Do You, But Here’s What I Love

Big bowls, some extra black pepper on top, crusty bread for dunking (we always tear off hunks, no dainty slices allowed). My people are partial to a sprinkle of parmesan but if you forget it, the soup’s still epic. Sometimes I put hot sauce on mine; the rest of the family judges me but—they’re missing out.

Stuff I Wish I’d Known (So You Don’t Repeat My Silliness)

Don’t try to brown the sausage with the onions in at the same time—it just steams. Let the sausage have its moment first!
I once tried skipping the pre-cooking for the tortellini, thinking they’d soften in broth alone. Ended up with odd little pasta rocks. Not recommended.
And if you think you can just swap in water for broth and it’ll be the same? You’ll wish you hadn’t (unless you really ramp up the herbs—up to you).

Actual Questions I Get (And My Real Answers)

Can I make this without cream?: Yep—totally fine. It’ll be brothy and less rich but still tasty, just not as cozy-feeling.
Do I need to use Italian sausage?: Nope. Use what you’ve got! I’ve even tried breakfast sausage links, out of sheer fridge desperation. Worked, somehow.
What about making it gluten-free?: If you’ve got a glutten-free tortellini in the shop nearby (miracle!), go for it. Or, just use little potato gnocchi—they hold up well.
Any brands you recommend for tortellini?: Honestly, I grab whatever’s on sale. But Rana is pretty reliable, and Whole Foods has a good store brand. But homemade? That’s a whole other adventure I’ll attempt… someday.
Can I crockpot this?: Sorta? If you do, add the tortellini right at the end—they go mushy quick. Actually, I find it works better if you do the sausage first on the stove, too.

Anyway—if you cook this Autumn Tortellini Soup With Sausage, let me know if your bunch loves it as much as mine (or if you had any kitchen misadventures yourself!). And for another hearty winter option for chilly nights, this Italian sausage and kale soup is also a winner at my place.

Autumn Tortellini Soup With Sausage: Cozy Comfort in a Bowl