Name: Fall Tortellini Soup with Sausage
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage, casings removed; 1 tablespoon olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 3 cups baby spinach; 1 (14.5 oz) can diced tomatoes; 5 cups chicken broth; 9 oz cheese tortellini (fresh or refrigerated); 1 cup diced carrots; 1 teaspoon dried Italian seasoning; Salt and pepper to taste

Hey y'all! As the leaves crunch underfoot and the air turns crisp, there’s nothing better than a bowl of Fall Tortellini Soup with Sausage to warm your heart (and tummy). This cozy soup blends savory sausage, cheesy tortellini, and seasonal veggies in a flavorful broth, perfect for family dinners, cozy weekends, or sharing with friends at a fall gathering. Trust me, this bowl is all comfort, no fuss—so let’s get cooking!

Why You'll Love This Fall Tortellini Soup with Sausage

Hearty and filling with protein-packed sausage and cheesy tortellini for ultimate comfort.
Seasonal veggies add rich flavor and boost nutrition, making it a wholesome option.
This one-pot meal comes together in less than 40 minutes—perfect for busy weeknights.
Easily customizable for dietary needs or to use up whatever veggies you have on hand.
The leftovers taste even better the next day, so you can meal prep with ease!

Ingredients for Fall Tortellini Soup with Sausage

1 lb (450g) Italian sausage (mild or spicy, casings removed)
2 tablespoon olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
4 cloves garlic, minced
6 cups (1.4 liters) low-sodium chicken broth
1 (14.5-oz) can diced tomatoes, undrained
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes (optional, for heat)
2 cups (about 60g) fresh spinach, roughly chopped
10 oz (280g) refrigerated cheese tortellini
Salt and freshly ground black pepper, to taste
Freshly grated Parmesan, for serving

How to Make Fall Tortellini Soup with Sausage: Step-by-Step Directions

1. Brown the Sausage

In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and no longer pink, about 5-6 minutes. Transfer cooked sausage to a plate and set aside. (Drain excess fat if needed.)

2. Sauté the Vegetables

In the same pot, add the remaining olive oil. Toss in the onions, carrots, and celery, and cook for 5-6 minutes until softened and fragrant. Stir in the minced garlic and cook an additional 1 minute.

3. Build the Broth

Return the cooked sausage to the pot. Add the chicken broth, diced tomatoes with their juices, Italian seasoning, and crushed red pepper flakes if using. Stir to combine. Bring the soup to a boil, then reduce heat and simmer uncovered for 15 minutes.

4. Add Tortellini and Spinach

Stir in the cheese tortellini and simmer for about 5-7 minutes, or until the tortellini float and are tender. Add the chopped spinach and cook for 1-2 minutes, just until wilted. Season with salt and pepper to taste.

5. Serve and Enjoy!

Ladle the soup into bowls, top with freshly grated Parmesan, and serve with crusty bread. Enjoy your steamy, satisfying Fall Tortellini Soup with Sausage!

Notes for the Best Fall Tortellini Soup with Sausage

For a creamier twist, stir in ½ cup of heavy cream or half-and-half after adding the spinach. Check out this soup-making guide from Bon Appetit for creamy soup techniques.
Refrigerated tortellini cook faster than frozen; if substituting with frozen, add a few extra minutes to ensure they’re fully cooked.
For a leaner soup, try turkey or chicken sausage instead of pork.

Variations on Fall Tortellini Soup with Sausage

Vegetarian: Swap the sausage for a meatless Italian sausage and use vegetable broth.
Harvest Veggie Boost: Add diced butternut squash, sweet potatoes, or kale for a true fall harvest vibe.
Spicy Style: Use hot Italian sausage and extra red pepper flakes for a soup with a satisfying kick.

Required Equipment for Fall Tortellini Soup with Sausage

Large Dutch oven or heavy-bottomed soup pot (at least 5 quarts)
Wooden spoon or spatula
Chef's knife and cutting board
Ladle for serving

Storage Instructions for Fall Tortellini Soup with Sausage

Store cooled soup in airtight containers in the refrigerator for 3-4 days. If you'd like to freeze it, ladle the soup (without the tortellini, as they can become mushy) into freezer-safe containers for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, bring to a low simmer, and add freshly cooked tortellini just before serving.

Suggested Pairings and Serving Recommendations

This Fall Tortellini Soup with Sausage is delightful with warm, crusty bread, cheesy garlic breadsticks, or a crisp green salad. For a cozy beverage, pair with hot apple cider or a glass of light-bodied red wine. Finish with pumpkin bars or apple crisp for the ultimate fall meal experience.

Pro Tips for the Best Fall Tortellini Soup with Sausage

Sear the sausage thoroughly for deep flavor (learn how here).
Don’t add all the spinach at once; fold it in just before serving for vibrant color and freshness.
If you anticipate leftovers, cook the tortellini separately and add to each bowl before serving to prevent sogginess.

FAQ: Fall Tortellini Soup with Sausage

Can I make Fall Tortellini Soup with Sausage ahead of time?
Absolutely! Prepare the soup up to a day in advance, store in the fridge, and add fresh tortellini when reheating for best results.
What type of tortellini works best?
Refrigerated cheese tortellini are easy and quick, but you can use your favorite fresh or frozen variety (just adjust cook times).
Is this soup freezer-friendly?
For best texture, freeze the base soup without tortellini; add freshly cooked tortellini when reheating as needed. Read more about freezing soups here.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Fall Tortellini Soup with Sausage