The Autumn Tortellini Soup Ingredients List
Here’s what you’ll need to make this delicious fall soup!Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1 bay leaf
Tortellini & Filling
- 1 (9 ounce) package refrigerated cheese tortellini
- 1 cup cooked Italian sausage, crumbled (optional, but highly recommended!)
- 1 medium sweet potato, peeled and diced small
- 1 cup fresh spinach, roughly chopped
Finishing Touches
- 1/4 cup heavy cream (optional, for extra creaminess)
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions: Crafting Your Soup
Follow these simple steps, and you’ll have a pot of heartwarming soup ready in no time!
Getting Started
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. This is the foundation of your flavor, so don’t rush it!
- Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
Building the Broth
- Pour in the chicken broth and add the diced tomatoes (with their juice!), Italian seasoning, salt, pepper, and bay leaf. Bring the mixture to a simmer.
- Add the diced sweet potato. This is where the “Autumn” in Autumn Tortellini Soup really shines. Sweet potato adds a subtle sweetness and beautiful color.
Adding the Hearty Bits
- If using, add the cooked Italian sausage to the pot. This adds protein and a delicious savory element. Think of this soup as a cousin to Italian Sausage Ditalini Soup! You can also use ground beef or even leave it vegetarian.
- Simmer for 10-15 minutes, or until the sweet potato is tender.
Tortellini Time!
- Stir in the cheese tortellini and cook according to the package directions, usually about 3-5 minutes, or until they are tender and floating. Watch them closely – overcooked tortellini are no fun!
- Remove the bay leaf. Don’t forget this step!
- Stir in the fresh spinach until it wilts. This will only take a minute or two.
Finishing and Serving
- If desired, stir in the heavy cream for an extra creamy texture. This is totally optional, but it does add a lovely richness.
- Taste and adjust the seasoning as needed. Everyone’s palate is different, so don’t be afraid to add a little more salt, pepper, or Italian seasoning to your liking.
- Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
Why This Tortellini Soup is Perfect for Fall
This Autumn Tortellini Soup is more than just a meal; it’s an experience. It perfectly captures the essence of the season. The warm, comforting broth, the tender tortellini, and the sweet potato all combine to create a symphony of flavors and textures that’s perfect for a chilly autumn evening. This recipe falls squarely into the category of Fall Soups And Stews Comfort Foods Crock Pot because it tastes even BETTER the next day. Plus, it’s incredibly versatile! Feel free to swap out the vegetables based on what you have on hand or what’s in season. Kale would be a great substitute for spinach. You could even add some butternut squash for an extra dose of fall flavor, making it one of the most flexible Fall Hearty Soups out there.Making it Your Own: Tips and Variations
Want to put your own spin on this Autumn Tortellini Soup recipe? Here are a few ideas to get you started:- Spice it Up: Add a pinch of red pepper flakes to the soup for a little kick.
- Add More Veggies: Try adding chopped zucchini, mushrooms, or bell peppers to the soup.
- Protein Power: In addition to sausage, you could add shredded chicken or ground turkey.
- Creamy Dreamy: For an even creamier soup, blend a cup or two of the soup with an immersion blender before adding the tortellini.
- Crock-Pot Option: For a slow cooker version, sauté the vegetables as directed, then transfer everything to your crock pot. Cook on low for 6-8 hours or on high for 3-4 hours. Add the tortellini and spinach during the last 30 minutes of cooking.
The Best Tortellini for the Job
While I used refrigerated cheese tortellini in this recipe, you can also use frozen or dried tortellini. Just be sure to adjust the cooking time accordingly. Fresh tortellini will cook the fastest, while dried tortellini will take the longest. I like to use cheese tortellini because it adds a creamy, cheesy flavor to the soup, but you could also use meat-filled tortellini or even vegetable-filled tortellini. For a truly decadent experience, consider using Sweet Potato And Sausage Tortellini Soup.Making Ahead and Storing
This soup is a fantastic make-ahead meal. You can prepare the soup base (everything except the tortellini and spinach) up to 3 days in advance and store it in the refrigerator. When you’re ready to serve, simply bring the soup to a simmer, add the tortellini and spinach, and cook until the tortellini are tender and the spinach is wilted. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The tortellini may become a bit softer as they sit, but the soup will still be delicious. This makes it one of the best Healthy Soups For Fall choices too!Serving Suggestions and Pairings
This Autumn Tortellini Soup is delicious on its own, but it’s also great served with a side of crusty bread for dipping or a simple green salad. For a heartier meal, you could serve it with a grilled cheese sandwich or a slice of quiche. It also pairs well with other Fall Hearty Soups such as Lasagna Soup or Sausage Potato Soup. For a lighter meal, try serving it as a starter before a roasted chicken or fish dish.Final Thoughts
This Autumn Tortellini Soup is a guaranteed crowd-pleaser. It’s easy to make, customizable, and bursting with flavor. So, gather your ingredients, put on some cozy music, and get ready to create a pot of soup that will warm you from the inside out. Enjoy every spoonful of this comforting and delicious fall favorite!Can I make this soup ahead of time?
Yes, you can prepare the soup base (everything except the tortellini and spinach) up to 3 days in advance and store it in the refrigerator. Add the tortellini and spinach when ready to serve.
What kind of tortellini is best for this soup?
The recipe uses refrigerated cheese tortellini, but you can also use frozen or dried. Adjust the cooking time accordingly. Cheese tortellini is recommended for its creamy, cheesy flavor, but meat or vegetable-filled tortellini can also be used.
Can I make this soup in a slow cooker?
Yes, you can! Sauté the vegetables as directed, then transfer everything to your crock pot. Cook on low for 6-8 hours or on high for 3-4 hours. Add the tortellini and spinach during the last 30 minutes of cooking.
What are some variations I can make to this soup?
You can spice it up with red pepper flakes, add different vegetables like zucchini or mushrooms, use different proteins like shredded chicken or ground turkey, or make it creamier by blending some of the soup before adding the tortellini.
Perfect Autumn Tortellini Soup
This Autumn Tortellini Soup is a comforting and flavorful dish perfect for chilly evenings. It features warm, cheesy tortellini swimming in a savory broth with tender vegetables and optional Italian sausage, creating a delightful symphony of flavors and textures that embodies the essence of the fall season.
Equipment
- Large pot or Dutch oven
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Ladle
- Vegetable peeler
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth low sodium preferred
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt, or more to taste
- ¼ teaspoon black pepper, or more to taste
- 1 bay leaf
- 1 cup cooked Italian sausage, crumbled optional
- 1 medium sweet potato, peeled and diced
- 1 cup fresh spinach, roughly chopped
- ¼ cup heavy cream optional
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the chicken broth and add the diced tomatoes (with their juice!), Italian seasoning, salt, pepper, and bay leaf.
- Bring the mixture to a simmer.
- Add the diced sweet potato.
- If using, add the cooked Italian sausage to the pot.
- Simmer for 10-15 minutes, or until the sweet potato is tender.
- Stir in the cheese tortellini and cook according to the package directions, usually about 3-5 minutes, or until they are tender and floating.
- Remove the bay leaf.
- Stir in the fresh spinach until it wilts, about 1-2 minutes.
- If desired, stir in the heavy cream for an extra creamy texture.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
Notes
For a vegetarian option, omit the sausage. You can prepare the soup base (everything except the tortellini and spinach) up to 3 days in advance and store it in the refrigerator. Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The tortellini may become a bit softer as they sit, but the soup will still be delicious. Spice it up by adding a pinch of red pepper flakes. Add chopped zucchini, mushrooms, or bell peppers to the soup. For an even creamier soup, blend a cup or two of the soup with an immersion blender before adding the tortellini. For a slow cooker version, sauté the vegetables as directed, then transfer everything to your crock pot. Cook on low for 6-8 hours or on high for 3-4 hours. Add the tortellini and spinach during the last 30 minutes of cooking.
