Harvest Blessings Tortellini Soup

$- 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 pound Italian sausage (mild or spicy, as preferred) - 4 cups vegetable broth - 2 cups butternut squash, peeled and diced - 2 cups fresh spinach - 1 teaspoon dried oregano - 1 teaspoon thyme - Salt and black pepper to taste - 14 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - Grated Parmesan cheese for serving - Fresh parsley, chopped, for garnish The autumn season brings a bounty of fresh produce. Butternut squash shines in this soup. Its sweet, nutty flavor pairs well with the savory sausage. Fresh spinach adds a pop of color and important nutrients. You can easily find these ingredients at local farmers' markets. If you want to switch things up, try these ideas: - Use ground turkey or chicken instead of Italian sausage for a leaner option. - Swap the butternut squash for sweet potatoes or carrots for different flavors. - Try kale instead of spinach for a heartier green. - Use half-and-half if you want a lighter cream option. - For a vegetarian twist, replace the sausage with mushrooms or lentils. These swaps keep the soup tasty while catering to personal preferences or dietary needs. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 1 pound Italian sausage (mild or spicy, as preferred) - 4 cups vegetable broth - 2 cups butternut squash, peeled and diced - 2 cups fresh spinach - 1 teaspoon dried oregano - 1 teaspoon thyme - Salt and black pepper to taste - 14 oz cheese tortellini (fresh or frozen) - 1 cup heavy cream - Grated Parmesan cheese for serving - Fresh parsley, chopped, for garnish Chop the onion and mince the garlic. Peel and dice the butternut squash. This prep makes cooking easier. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté it for about 5 minutes. You want it to be translucent and fragrant. Next, stir in the minced garlic and cook for 1 minute. Be careful not to burn the garlic; it can turn bitter. Now, add the Italian sausage to the pot. Use a wooden spoon to break it apart. Cook until the sausage is browned, which takes about 7 to 10 minutes. After that, pour in the vegetable broth. Add the diced butternut squash and bring the mixture to a simmer. Let it cook for about 15 minutes, or until the squash is tender. Then, add the dried oregano, thyme, salt, pepper, and tortellini. Cook for an additional 5 to 7 minutes. You want the tortellini to be tender and cooked through. Stir in the fresh spinach and heavy cream. Let it heat through for another 2 to 3 minutes. Taste and adjust the seasoning as needed. Serve the soup warm. Garnish each bowl with grated Parmesan cheese and chopped fresh parsley. Enjoy the rich and hearty flavors of your Autumn Tortellini Soup with Sausage! To make your Autumn Tortellini Soup rich and tasty, start with fresh ingredients. Use good quality Italian sausage for a robust flavor. Here are a few tips to boost taste: - Use Homemade Broth: If you can, make your own vegetable broth. It adds depth to your soup. - Fresh Herbs: Use fresh thyme and oregano if available. They give a bright taste. - Add a Splash of Wine: A little white wine can enhance the overall flavor. - Finish with Citrus: A squeeze of lemon juice just before serving brightens the dish. Sometimes, things don’t go as planned. Here are some common problems and how to fix them: - Soup Too Thick: If your soup is too thick, add more broth or water. Stir well to mix. - Too Salty: If it’s too salty, add diced potatoes. They soak up salt while cooking. - Sausage Not Cooked Through: Ensure the sausage is browned and crumbled. It should take about 7-10 minutes. - Tortellini Overcooked: Keep an eye on the cooking time. Tortellini cooks quickly, about 5-7 minutes. Pair your soup with the right sides to enhance your meal experience: - Crusty Bread: Serve with a slice of crusty bread for dipping. - Salad: A simple green salad adds freshness and crunch. - Cheese Platter: A small cheese board complements the soup nicely. - Wine Pairing: Enjoy with a light white wine like Pinot Grigio or a dry rosé. These tips will help you create a comforting and satisfying bowl of Autumn Tortellini Soup with Sausage. Enjoy each rich and hearty spoonful! Pro Tips Choose Your Sausage: Opt for mild sausage for a family-friendly soup, or spicy sausage to add a kick for adults. Fresh vs. Frozen Tortellini: Fresh tortellini cooks faster and offers a delightful texture, while frozen is convenient and still delicious. Adjusting Creaminess: For a lighter soup, reduce the amount of heavy cream or substitute with half-and-half or a non-dairy alternative. Herb Variations: Experiment with different herbs like basil or rosemary for a unique flavor profile that complements the soup. {{image_2}} You can easily make this soup vegetarian or vegan. For a vegetarian version, simply leave out the sausage. Instead, use mushrooms for texture and flavor. They add a nice, earthy taste. Replace the heavy cream with coconut milk for a rich, creamy feel. If you want a vegan option, use vegetable broth and ensure your tortellini is dairy-free. If you want to switch up the protein, try ground turkey or chicken. They both work well in this recipe. You can also use plant-based sausage if you prefer a meat alternative. For a heartier version, add cooked lentils or beans. They boost protein and fiber. Feel free to mix in different vegetables. Carrots and celery can add sweetness and crunch. Kale is a great leafy green alternative to spinach. You can also use zucchini or bell peppers for added color and flavor. Just make sure to adjust the cooking time so everything becomes tender and flavorful. You can store Autumn Tortellini Soup in the fridge. Place it in an airtight container. It will stay fresh for about three to four days. Before serving, check for any signs of spoilage. If you see any mold or off smells, toss it out. To freeze the soup, let it cool completely first. Then, pour it into freezer-safe bags or containers. Remove as much air as possible before sealing. This soup can last up to three months in the freezer. When you’re ready to eat it, thaw it overnight in the fridge. When reheating, do it gently. You can use a pot on low heat or the microwave. If using the microwave, heat in short bursts, stirring in between. Add a splash of broth or cream if the soup is too thick. Always check the temperature before serving. It should be hot throughout. Yes, you can make this soup ahead of time. It keeps well in the fridge for up to three days. To store, let it cool first. Then, put it in an airtight container. When you are ready to eat, just reheat it on the stove or in the microwave. The flavors will deepen, making it taste even better! Autumn Tortellini Soup pairs well with many sides. I often serve it with crusty bread. A nice slice of garlic bread adds flavor. You can also enjoy it with a simple salad. A spinach or mixed greens salad works great. Don’t forget a sprinkle of Parmesan on top! To make the soup spicier, use hot Italian sausage. You can also add red pepper flakes while cooking. If you prefer it milder, choose mild sausage instead. You can reduce or skip the pepper flakes. Adjust based on your taste! This article detailed key ingredients, preparation, and tips for making Autumn Tortellini Soup. You learned about seasonal ingredients and tasty substitutions. I shared best practices to improve flavor and fix common cooking issues. You can explore vegetarian options and proper storage methods, too. Enjoying this soup is simple and rewarding. Embrace your cooking journey and make it your own.$

Harvest Blessings Tortellini Soup

A comforting and hearty soup perfect for autumn, featuring tortellini, butternut squash, and fresh spinach.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 6

Calories 350 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 pound Italian sausage (mild or spicy, as preferred)
4 cups vegetable broth
2 cups butternut squash, peeled and diced
2 cups fresh spinach
1 teaspoon dried oregano
1 teaspoon thyme
to taste Salt and black pepper
14 oz cheese tortellini (fresh or frozen)
1 cup heavy cream
for serving Grated Parmesan cheese
for garnish Fresh parsley, chopped

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.
Stir in the minced garlic and cook for an additional 1 minute, making sure not to burn the garlic.
Add the Italian sausage to the pot, breaking it down with a wooden spoon. Cook until the sausage is browned and fully cooked, about 7-10 minutes.
Pour in the vegetable broth and add the diced butternut squash. Bring the mixture to a simmer and let it cook for about 15 minutes or until the squash is tender.
Add the dried oregano, thyme, salt, pepper, and tortellini to the pot. Cook for an additional 5-7 minutes, or until the tortellini is tender and cooked through.
Stir in the fresh spinach and heavy cream, letting everything heat through for another 2-3 minutes. Adjust seasoning if necessary.
Serve the soup warm, garnished with grated Parmesan cheese and chopped fresh parsley.

Notes

Feel free to adjust the spices according to your taste. This soup can be made with either fresh or frozen tortellini.

Keyword autumn, comfort food, soup, tortellini