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Autumn Tortellini Soup With Sausage is shown in a close-up featured image, highlighting the vibrant colors and textures of the dish.
Lady Maria

Best Autumn Tortellini Soup with Sausage

This Autumn Tortellini Soup with Sausage recipe is meticulously crafted to capture the essence of fall with its warm, comforting, and vibrant flavors. The key lies in browning the sausage and vegetables to create a rich fond, adding acid to balance the flavors, and perfectly timing the addition of tortellini for a delightful and satisfying soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Italian sausage, removed from casings sweet, mild, or hot, your preference
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 6 cups chicken broth low sodium
  • 1 cup water
  • 1 pound cheese tortellini fresh or frozen
  • 1 cup chopped kale or spinach
  • 1/4 cup heavy cream optional
  • Salt to taste
  • Pepper to taste
  • Grated Parmesan cheese, for serving

Equipment

  • Large Pot
  • Dutch Oven
  • spoon
  • knife
  • Cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Brown the Sausage: In a large pot or Dutch oven, brown the sausage over medium-high heat, breaking it up with a spoon as it cooks. Once browned, remove the sausage from the pot and set aside.
  2. Sauté the Vegetables: Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant.
  3. Deglaze the Pot: Pour in the crushed tomatoes and scrape the bottom of the pot to loosen any browned bits (fond).
  4. Simmer the Soup: Add the chicken broth and water to the pot. Bring to a simmer, then add the browned sausage back in. Reduce heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld. For a richer flavor, simmer for up to an hour.
  5. Cook the Tortellini: Add the tortellini to the soup and cook according to package directions (usually 3-5 minutes for fresh and slightly longer for frozen).
  6. Add Greens and Cream (Optional): Stir in the kale or spinach and cook until wilted, about 2 minutes. If desired, stir in the heavy cream for a richer, creamier soup.
  7. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese.

Notes

For a richer flavor, simmer the soup for up to an hour. Adding the tortellini just before serving prevents it from becoming mushy. Browning the sausage separately and draining off excess fat controls the fat content and intensifies the flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.