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.