I made this tortellini soup on a chilly evening at our mountain cabin last winter. My husband and I had spent the day trimming the trees outside and stacking firewood, our hands red from the cold and our breath hanging in the air like smoke.
When we came inside, I knew I wanted something hearty and soothing, something that warmed from the inside out. The kitchen smelled faintly of pine and cinnamon from a candle burning on the counter, and as I browned the sausage, the scent quickly took over, mingling with the savory aroma of garlic and onions.
I love how a pot of soup can turn a quiet evening into something special. The gentle simmering fills the house with comfort, and before long, my husband wanders in, asking if dinner’s ready yet. I smile every time because this particular soup—rich, creamy, and full of plump cheese tortellini—never fails to draw him in.
The butternut squash softens into golden cubes, the carrots add color, and the spinach swirls like ribbons through the broth. By the time I ladle it into our favorite chipped bowls, the fire is crackling, and the world outside feels a million miles away.
Short Description
This hearty tortellini soup combines Italian sausage, tender vegetables, and cheesy tortellini in a savory broth. It’s a cozy, one-pot meal that’s perfect for cold nights and family dinners.
Key Ingredients
- 1 lb Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 6 cups chicken broth
- 1 (9 oz) package cheese tortellini
- 2 cups baby spinach
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Tools Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife and cutting board
- Ladle
- Measuring cups and spoons
Cooking Instructions
Step 1: Brown the Sausage
Heat olive oil in a large pot over medium heat. Add Italian sausage and cook, breaking it into small crumbles with a wooden spoon, until browned and fully cooked. If there’s excess fat, carefully spoon it off.
Step 2: Sauté the Vegetables
Add diced onion, minced garlic, carrots, and butternut squash to the pot. Stir and sauté for about 5 minutes, or until the onions turn translucent and the vegetables start to soften.
Step 3: Build the Broth
Pour in the chicken broth and add dried thyme. Stir gently, bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15 minutes, or until the squash and carrots are tender when pierced with a fork.
Step 4: Add the Tortellini
Gently stir in the cheese tortellini and cook according to package instructions, usually 5–7 minutes, until the pasta is soft and slightly puffed.
Step 5: Finish with Spinach and Seasoning
Add baby spinach and stir until just wilted, about 1–2 minutes. Taste and season with salt and pepper.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and top with freshly grated Parmesan cheese. Serve immediately with crusty bread for dipping.
Troubleshooting Tip:
If your soup tastes too salty, add a splash of water or low-sodium broth to balance it out. If it’s too thick, a bit more broth will loosen it perfectly.
Why You’ll Love This Recipe
Comforting & Filling: The combination of sausage and tortellini makes every bite hearty and satisfying.
Easy One-Pot Meal: Everything cooks in a single pot—minimal dishes, maximum flavor.
Nutrient-Rich: Packed with spinach, carrots, and butternut squash for a wholesome, balanced meal.
Customizable: Swap the sausage for chicken or use veggie tortellini for a lighter twist.
Perfect for Any Season: Cozy in winter but light enough for spring evenings.
Mistakes to Avoid & Solutions
Overcooking the Tortellini: It can turn mushy. Watch it closely and remove the pot from heat as soon as the pasta is tender.
Skipping the Browning Step: Browning the sausage adds depth and richness to the broth. Don’t rush it.
Too Much Salt: Remember Parmesan adds saltiness too. Taste before adding extra salt.
Crowding the Pot: Give the vegetables and sausage room to brown properly before adding broth.
Not Letting It Simmer: Simmering brings out all the flavors, so resist the urge to rush.
Serving and Pairing Suggestions
Serve with warm, crusty garlic bread or a slice of focaccia.
Pair with a light Caesar or arugula salad for balance.
For a heartier meal, add a glass of red wine or sparkling cider.
Ideal for family-style dinners or cozy gatherings by the fire.
Storage and Reheating Tips
To Store: Cool completely and refrigerate in airtight containers for up to 4 days.
To Freeze: Skip the tortellini, freeze the base, and add pasta fresh when reheating.
To Reheat: Warm gently on the stove over medium heat, adding a splash of broth if it’s too thick. Avoid boiling—it can make the pasta soft.
FAQs
1. Can I use frozen tortellini?
Yes, you can! Just add a few extra minutes to the cooking time.
2. Can I make it vegetarian?
Definitely. Swap the sausage for white beans and use vegetable broth instead of chicken.
3. How can I make the broth creamier?
Add a splash of heavy cream or half-and-half at the end for a silky finish.
4. Can I use kale instead of spinach?
Yes, but simmer it a few extra minutes since kale takes longer to soften.
5. Can I make this in a slow cooker?
Yes. Cook the sausage separately, then combine everything except the tortellini and spinach in the slow cooker for 4–6 hours on low. Add tortellini and spinach in the last 20 minutes.
Tips & Tricks
Add a pinch of red pepper flakes for a subtle kick.
For extra depth, deglaze the pot with a splash of white wine after browning the sausage.
Fresh herbs like basil or parsley make a lovely garnish.
Shred a bit of mozzarella on top for a gooey finish.
Make extra broth to keep leftovers from getting too thick overnight.
Recipe Variations
Creamy Tortellini Soup: Stir in ½ cup heavy cream before serving for a luxurious texture.
Chicken Tortellini Soup: Replace the sausage with shredded rotisserie chicken and use chicken stock for a lighter, leaner version.
Spicy Tuscan Style: Use spicy Italian sausage, add red pepper flakes, and toss in a few sun-dried tomatoes for an extra burst of flavor.
Vegetarian Delight: Replace the sausage with sautéed mushrooms, add cannellini beans, and swap the chicken broth for vegetable broth.
Herb-Loaded Version: Add rosemary, oregano, and fresh basil for an earthy, aromatic profile.
Final Thoughts
As the evening deepened that night in the cabin, we carried our steaming bowls of soup to the table by the window. Outside, the snow had started again—soft flakes settling on the dark trees. Inside, the world felt peaceful and full.
My husband took his first spoonful and just nodded, smiling in that quiet way he does when he loves something. The warmth, the laughter, the sense of home you can hold in your hands. And sometimes, that’s all we really need—a simple bowl of comfort shared with someone you love.
Tortellini Soup With Sausage
Ingredients
- 1 lb Italian sausage casings removed
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 2 carrots peeled and sliced
- 2 cups butternut squash peeled and cubed
- 6 cups chicken broth
- 1 9 oz package cheese tortellini
- 2 cups baby spinach
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat and cook the Italian sausage, breaking it into crumbles until browned. Spoon off any excess fat.
- Add onion, garlic, carrots, and butternut squash, sautéing for about 5 minutes until the onions turn translucent and the vegetables begin to soften.
- Pour in chicken broth and sprinkle in dried thyme.
- Bring to a boil, then lower the heat and let it simmer for 15 minutes until the squash and carrots are tender.
- Gently stir in cheese tortellini and cook for 5–7 minutes, just until the pasta is tender and slightly puffed.
- Add baby spinach, stirring until wilted, then season with salt and pepper to taste.
- Ladle the soup into bowls, top with grated Parmesan, and serve warm with crusty bread on the side.
