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Tortellini Soup With Sausage

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.
Calories:
Author: Sandra Myers

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.