The Ultimate Autumn Tortellini Soup With Sausage

Cooler evenings always bring a question to my mind: “What will I cook tonight?” When I think about comfort, warmth, and truly satisfying flavors, my mind often lands on a hearty soup. That’s why I am so excited to share my go-to Autumn Tortellini Soup With Sausage recipe with you today. It’s a simple, quick, and incredibly flavorful meal, perfect for any night when you need something comforting. This soup brings together savory Italian sausage, tender tortellini, and fresh kale in a rich, creamy broth that feels like a warm hug. I know you’ll love how easy it is to bring this cozy dish to your table.

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Why You’ll Love This Autumn Tortellini Soup With Sausage

I find myself making this Autumn Tortellini Soup With Sausage again and again, and I think you will too. It hits all the right notes for a satisfying meal.

• Hearty and Satisfying: This soup is packed with savory sausage and tender tortellini, making it a substantial meal that really fills you up.
• Perfect Autumn Flavors: The blend of Italian sausage, basil, oregano, and a touch of cayenne creates a wonderfully warm and inviting flavor profile, ideal for a crisp autumn evening.
• Surprisingly Easy to Make: Despite its rich taste, this soup comes together quickly with straightforward steps, making it perfect for a busy weeknight.
• Crowd-Pleasing Comfort: Whether you’re feeding your family or entertaining guests, this creamy and flavorful soup is sure to be a hit.

Understanding Your Ingredients: What You’ll Need

When I am cooking, I believe that understanding my ingredients helps me create the best flavors. For this Autumn Tortellini Soup With Sausage, a few key choices can really make a difference. I always think about the specific profile I want to achieve.

For the Italian sausage options, you have a choice between ground chicken or beef, and then between hot or mild. I love using hot Italian sausage for a little extra kick, but mild works beautifully if you prefer a gentler flavor. Your tortellini choice is also important; I often use cheese-filled tortellini for optimal flavor and creaminess in the soup, whether it’s refrigerated or frozen. The spices, like dried basil and oregano, are what build that comforting, “autumnal” profile, while the small additions of hot sauce, mustard powder, and cayenne really enhance the depth of flavor without making the soup overtly spicy.

Essential Ingredients for Autumn Tortellini Soup With Sausage

Here’s exactly what I use to create this wonderful soup:

• 1 pound ground chicken or beef Italian sausage (hot or mild)
• 1 small yellow onion (diced)
• 3 cloves garlic (minced)
• 3 Tablespoons flour
• 1 teaspoon dried basil
• ½ teaspoon oregano
• 1 pinch cayenne (optional)
• 1 teaspoon hot sauce
• ½ teaspoon mustard powder
• ¼ teaspoon pepper
• 1 pinch red pepper flakes
• 1 cup heavy cream
• 5 cups chicken broth
• 2 cups kale (chopped)
• 2 cups tortellini (just under 10 oz. (refrigerated or frozen))
• Salt/ to taste

Equipment Essentials

Making this Autumn Tortellini Soup With Sausage is quite simple, and I find a few basic kitchen tools are all I really need.

• A large pot or Dutch oven is essential for cooking the soup evenly.
• I always have a cutting board and a sharp knife ready for prepping the onion and garlic.
• A wooden spoon or a silicone spatula is helpful for stirring and for “cleaning” the bottom of the pot as I cook.

How to Make the Best Autumn Tortellini Soup With Sausage (Stovetop Method)

I promise you, making this Autumn Tortellini Soup With Sausage is incredibly straightforward. Just follow these steps, and you’ll have a delicious, comforting meal ready in no time.

Step-by-Step Instructions

Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!

1. Remove the casings from the ground chicken or beef Italian sausage if you purchased links. Cook and crumble the ground chicken or beef Italian sausage and diced onions over medium-high heat until the onions are softened and the ground chicken or beef Italian sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
2. Add the flour and cook for 1-2 minutes to remove the raw flour taste.
3. Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
4. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
5. Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
6. Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
7. Transfer to serving bowls and serve! (This is great with Garlic Bread with Cheese!)

Making it Vegetarian/Vegan or Gluten-Free

I want everyone to be able to enjoy a comforting bowl of this soup. It’s quite easy to adapt for different dietary needs.

For a Vegetarian/Vegan Soup: You can easily swap out the ground Italian sausage for a plant-based Italian sausage alternative. Many brands offer spicy or mild options. If you prefer, sauté some sliced mushrooms with the onion to add a lovely umami flavor. For the dairy, substitute the heavy cream with full-fat canned coconut milk for a rich, creamy texture, or an unsweetened plain plant-based milk for a lighter broth. Just ensure your tortellini is dairy-free and egg-free for a fully vegan option.

For a Gluten-Free Soup: The main adjustments will be the tortellini and the flour. First, ensure you use a gluten-free tortellini, which are widely available now. For the flour, I recommend using a gluten-free all-purpose flour blend as a thickener in step 2. Always check your chicken broth label to ensure it is certified gluten-free, as some brands can contain hidden gluten.

Make-Ahead & Storage Tips

I know life gets busy, and having meals ready to go is a lifesaver. This Autumn Tortellini Soup With Sausage is fantastic for make-ahead meals and stores wonderfully.

Make-Ahead: I often brown the sausage and onion mixture a day or two in advance. Once cooked and drained, I let it cool completely and store it in an airtight container in the refrigerator. When I’m ready to make the soup, I just start from step 2, which shaves off a good amount of prep time. You can also chop your kale ahead of time and store it in a bag in the fridge.

Storage: Leftovers of this soup will keep well in an airtight container in the refrigerator for up to 3-4 days.

Freezing: If you plan to freeze the soup, I recommend cooking it without the tortellini and kale. The tortellini can become mushy and the kale can get very soft and lose its texture upon freezing and reheating. Instead, freeze the broth and sausage mixture in an airtight container or freezer bag. When you’re ready to serve, thaw the soup base, bring it to a simmer, and then add fresh tortellini and kale during the last 3-5 minutes of cooking. This ensures everything retains its best texture.

Perfect Pairings: What to Serve With Your Autumn Tortellini Soup

When I serve a comforting soup like this Autumn Tortellini Soup With Sausage, I love to offer a few accompaniments to make the meal feel complete. It really rounds out the experience.

As mentioned in the recipe, this soup is absolutely great with Garlic Bread with Cheese; the crispy, savory bread is perfect for dipping. I also enjoy serving it with other crusty breads, like a warm baguette or focaccia, which are wonderful for soaking up the rich broth. For a fresher contrast, a simple green salad with a light vinaigrette is a fantastic pairing. If I’m feeling ambitious, a side of roasted vegetables like broccoli or asparagus can add another layer of nutrition and flavor.

Frequently Asked Questions About Autumn Tortellini Soup With Sausage

I often get questions about recipes, so I’ve gathered some common ones about this Autumn Tortellini Soup With Sausage to help you out.

Can I use fresh or frozen tortellini? Yes, you can use either! The cooking time will be similar for both. Just check the package directions for your specific tortellini. Generally, I add them during the last 3-5 minutes of simmering. If your tortellini needs a bit longer, add it before the kale.

What kind of sausage should I use? I typically use ground Italian sausage, either chicken or beef, and choose hot or mild based on my preference for a little spice. You could also use plain ground chicken or beef and add your own Italian seasoning, fennel seeds, and a pinch of red pepper flakes for an Italian sausage flavor.

How do I reheat leftover soup? I recommend reheating the soup gently on the stovetop over medium-low heat, stirring occasionally until it’s warmed through. You can also microwave individual portions. If the soup has thickened in the fridge, you might want to add a splash of chicken broth or water to thin it out a bit.

Conclusion

I hope this Autumn Tortellini Soup With Sausage becomes a cherished favorite in your kitchen, just as it is in mine. There’s truly nothing quite like a warm bowl of creamy, savory soup on a cool evening to bring comfort and joy. I love how simple it is to prepare, yet it delivers such a wonderfully rich and satisfying flavor. It’s my perfect answer to “What will I cook today?”

Now I’d love to hear from you! Have you tried this recipe? What’s your favorite part about it? Did you make any fun substitutions, or what did you serve it with? Please share your experience or ask any questions in the comments below; I always love hearing from you!