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Autumn Sausage Tortellini Soup with Spinach – Cozy, Creamy & Comforting

As the leaves begin to turn and the air grows crisp, nothing feels more comforting than a warm, hearty bowl of Autumn Sausage Tortellini Soup with Spinach. This cozy recipe brings together everything we love about fall cooking: rich savory broth, creamy textures, autumn spices, tender tortellini, golden sautéed vegetables, and flavorful sausage — all simmering together in one comforting pot. This recipe uses beef or chicken sausage instead of traditional pork, making it rich, hearty, and full of meaty flavor while staying aligned with your no-pork rule. The tortellini add a satisfying bite, the spinach introduces freshness and color, and the broth becomes silky and creamy for that irresistible spoon-after-spoon comfort we crave during the cooler months. It’s the kind of soup that fills the house with a warm aroma, feels like a hug in a bowl, and makes even the busiest days feel a little slower and sweeter. Perfect for weeknight dinners, cozy weekend gatherings, meal prep, or chilly rainy evenings, this autumn soup is hearty, nourishing, and simply unforgettable.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Meat
  • 1 lb beef sausage or chicken sausage crumbled
Vegetables
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 3 cups fresh spinach
Broth & Liquids
  • 6 cups chicken broth
  • 1 cup heavy cream or half-and-half
Pasta
  • 1 20 oz package cheese tortellini (fresh or refrigerated)
Seasonings & Herbs
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp dried thyme
  • ¼ tsp red pepper flakes optional
  • Salt and black pepper to taste
Oils & Fats
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • Cheese Optional but delicious
  • ½ cup freshly grated Parmesan

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups & spoons
  • Ladle

Method
 

Step 1 — Brown the sausage
  1. Heat olive oil in a large soup pot over medium-high heat.
  2. Add beef or chicken sausage.
  3. Cook 5–6 minutes, breaking it apart with a spoon until browned.
  4. Remove and set aside if needed.
Step 2 — Sauté vegetables
  1. Add butter to the pot.
  2. Stir in onion, carrots, and celery.
  3. Sauté 5–7 minutes, until softened and fragrant.
  4. Add minced garlic and cook 1 minute more.
Step 3 — Season
  1. Add Italian seasoning, paprika, thyme, red pepper flakes, salt, and black pepper.
  2. Stir well to coat the vegetables in warm autumn spices.
Step 4 — Build the broth
  1. Pour in chicken broth.
  2. Return sausage to the pot.
  3. Stir and bring to a gentle boil.
Step 5 — Simmer
  1. Reduce heat and simmer 10–12 minutes to deepen the flavors and soften the vegetables.
Step 6 — Add tortellini
  1. Stir in the cheese tortellini.
  2. Cook 5–7 minutes, or until tender and floating on the surface.
Step 7 — Add creaminess
  1. Lower the heat.
  2. Stir in heavy cream or half-and-half.
  3. Add grated Parmesan for extra richness.
Step 8 — Add spinach
  1. Stir in fresh spinach.
  2. Cook 1–2 minutes, until wilted and vibrant green.
Step 9 — Final taste
  1. Adjust salt, pepper, or spices as needed.
Step 10 — Serve warm
  1. Ladle into bowls and enjoy a comforting autumn feast.

Notes

🧊 Storage & Reheating
Refrigerator
Store for 3–4 days.
Tortellini absorb broth — add more when reheating.
Freezer
Freeze before adding tortellini and cream.
Add both fresh after reheating.
Reheating
Warm gently on the stovetop on low heat.
Do not boil after adding cream.
🥄 Variations
1. Tomato-Cream Version
Add 2 tablespoons tomato paste when sautéing vegetables.
2. Extra Hearty
Add white beans or diced potatoes.
3. Veggie-Loaded
Add zucchini, mushrooms, or bell peppers.
4. Spicy Tuscan
Use spicy beef sausage and double the red pepper flakes.
5. Parmesan Lover’s
Stir in extra cheese or top with shaved Parmesan.
6. Low-Carb Version
Replace tortellini with zucchini noodles.
7. Light Version
Use milk instead of cream.
8. Kale Substitute
Replace spinach with chopped kale.
9. Brothy Version
Add 1–2 cups extra broth.
10. Slow Cooker
Brown sausage first, then cook everything (except cream and tortellini) 6 hours on LOW, adding tortellini in last 20 minutes.
❓ 10 FAQs
1. Can I use Italian-seasoned chicken sausage?
Yes — just ensure it contains no pork.
2. Can I use frozen tortellini?
Yes — add 1–2 extra minutes of cooking time.
3. Can I make the soup dairy-free?
Use coconut milk and skip Parmesan.
4. Does spinach overcook?
No — it wilts quickly and stays tender.
5. Can I use kale instead of spinach?
Yes — add kale earlier so it softens.
6. How do I thicken the soup?
Add a spoonful of cream cheese or extra Parmesan.
7. Can I make this spicy?
Increase red pepper flakes or use spicy sausage.
8. Can I meal prep this?
Yes — but store tortellini separately for best texture.
9. Does it freeze well?
Freeze before adding tortellini and cream.
10. Can I add chicken breast?
Yes — shredded chicken can boost protein.
🏁 Conclusion
This Autumn Sausage Tortellini Soup with Spinach captures everything we love about cozy fall cooking: warmth, heartiness, rustic simplicity, and delicious layers of flavor. The combination of savory beef or chicken sausage, creamy broth, tender tortellini, and vibrant spinach makes every spoonful rich, satisfying, and nourishing.
It’s an easy, comforting recipe perfect for chilly evenings, family gatherings, or meal prepping a pot of wholesome autumn goodness. Every bowl feels like warmth, comfort, and flavor — all wrapped into one unforgettable soup.