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Autumn Soup – Sausage Tortellini Soup with Spinach

As autumn leaves begin to fall and the evenings grow cooler, there’s no better way to warm up than with a steaming bowl of Sausage Tortellini Soup with Spinach. This hearty, soul-satisfying dish combines tender chicken sausage, cheese-filled tortellini, earthy herbs, and fresh spinach in a savory broth that wraps you up like your favorite sweater. Whether you're curled up by the fireplace or gathering around the dinner table with family, this autumn soup will make everyone feel cozy, comforted, and well-fed. It’s also a one-pot wonder — easy to make, packed with protein and flavor, and ready in under an hour.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

🍖 Protein:
  • 1 lb chicken sausage casings removed (or pre-cooked and sliced)
🧅 Vegetables & Greens:
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 cups fresh baby spinach washed and chopped
🍝 Pasta:
  • 9 oz cheese tortellini fresh or refrigerated
🍲 Broth & Seasonings:
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp crushed red pepper flakes optional
  • Salt and pepper to taste
🥛 Creaminess:
  • ½ cup heavy cream
  • ¼ cup grated parmesan cheese
🌿 Garnish (optional):
  • Fresh parsley
  • Extra parmesan
  • Crusty bread for serving

Equipment

  • This cozy soup comes together with just a few kitchen essentials:
  • Large soup pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon or heat-safe spatula
  • Measuring cups and spoons
  • Ladle
  • Optional: airtight containers for storage

Method
 

  1. Let’s bring this autumn soup to life in just a few easy steps:
Step 1: Sauté the Sausage
  1. Heat the olive oil in a large soup pot over medium heat.
  2. Add the chicken sausage and cook until browned and fully cooked through (about 5–7 minutes).
  3. Use a spoon to break it into crumbles as it cooks. Remove and set aside.
Step 2: Cook the Aromatics
  1. In the same pot, add the diced onion and cook until softened (3–4 minutes).
  2. Add the minced garlic and sauté for 30 seconds until fragrant.
Step 3: Build the Broth
  1. Return the cooked sausage to the pot.
  2. Add the chicken broth, water, basil, oregano, red pepper flakes, salt, and pepper.
  3. Bring to a gentle boil over medium heat.
Step 4: Add the Tortellini
  1. Once the broth is simmering, stir in the cheese tortellini.
  2. Cook uncovered for 6–8 minutes, or until the pasta is tender and floating.
Step 5: Stir in Spinach and Cream
  1. Reduce heat to low.
  2. Stir in the chopped spinach, letting it wilt for about 1–2 minutes.
  3. Slowly pour in the heavy cream and add the parmesan cheese.
  4. Stir gently until everything is combined and heated through.
Step 6: Serve and Enjoy
  1. Ladle the soup into bowls.
  2. Top with fresh parsley, extra parmesan, and serve with crusty bread or warm rolls.
  3. Enjoy while hot!

Notes

🧊 Storage & Reheating
Storage:
Refrigerator: Store in airtight containers for up to 4 days
Freezer: Freeze soup before adding tortellini and cream for up to 2 months. Add those fresh when reheating for best results.
Reheating:
Stovetop: Warm over medium heat, stirring gently. Add a splash of broth or milk if needed.
Microwave: Heat in 1-minute intervals, stirring in between.
Tortellini may soak up liquid over time, so feel free to add extra broth when reheating.
🥄 Variations
Make this soup your own with these easy adjustments:
Dairy-Free: Use coconut cream and skip the cheese or use a vegan cheese alternative.
Vegetarian: Omit sausage and use veggie tortellini with vegetable broth. Add chickpeas or white beans for protein.
Spicy Version: Add more red pepper flakes or chopped chili for heat.
More Veggies: Add mushrooms, zucchini, carrots, or kale.
Gluten-Free: Use gluten-free tortellini or swap pasta for diced potatoes.
Lighter Option: Use half-and-half or low-fat milk instead of heavy cream.
Tomato Twist: Add ½ cup of canned crushed tomatoes for a creamy tomato-spinach broth.
Italian Style: Stir in pesto or fresh basil at the end for a fragrant finish.
❓ 10 FAQs
1. Can I use pre-cooked tortellini?
Yes! Just reduce cooking time to 3–5 minutes since they cook fast.
2. Can I make this soup ahead of time?
Absolutely. Make the base ahead and add tortellini and cream when reheating.
3. Is this soup freezer-friendly?
Yes — freeze without the tortellini and cream for best texture.
4. What sausage should I use?
Use chicken sausage (spicy, herb, or mild). You can also use turkey sausage.
5. Can I add more greens?
Yes, spinach, kale, or Swiss chard all work well.
6. What pasta can I use instead of tortellini?
Small pasta like orzo, ditalini, or gnocchi make great alternatives.
7. How do I thicken the soup?
Simmer uncovered a little longer or add a spoonful of cornstarch slurry.
8. Is it okay to skip the cream?
Yes! The soup will still be flavorful — try a dairy-free option or just skip entirely.
9. Can I use frozen tortellini?
Definitely. Add a few extra minutes to the cook time.
10. Best sides for this soup?
Crusty bread, garlic knots, Caesar salad, or even grilled cheese sandwiches.
🏁 Conclusion
This Autumn Sausage Tortellini Soup with Spinach is everything you love about fall cooking: warm, rustic, satisfying, and simple. It brings together the best flavors of the season — savory sausage, rich broth, melty cheese tortellini, and the fresh touch of baby spinach — all in one cozy bowl.
Whether you're planning a fall dinner party, cooking for your family, or meal prepping for the week, this comforting soup will become a go-to favorite. With just one pot and a handful of ingredients, you can serve up a delicious dinner that feels gourmet — without the hassle.