Autumn Tortellini Soup: The Ultimate Comfort Food Recipe
Introduction to Autumn Tortellini Soup
This delightful Autumn Tortellini Soup with Sausage is the perfect dish to warm you up as the leaves change color and the air turns crisp. Not only does it deliver rich flavors, but it’s also packed with comforting ingredients that make it a favorite for family dinners. With its creamy texture and hearty components, this soup brings together the best of autumn in every spoonful.
A Personal Story Behind My Autumn Tortellini Soup Journey
I have fond memories of making this soup with my grandmother during chilly fall evenings. We would gather around the kitchen, chopping vegetables and sharing stories as the aroma of sausage and garlic filled the air. This dish reminds me of those cozy moments and inspires me to recreate that warmth in my own home. Each time I make it, I feel connected to my roots, and I hope you find the same joy in this recipe.
What Makes This Autumn Tortellini Soup Recipe Special?
This recipe stands out because it combines the savory taste of Italian sausage with the creaminess of heavy cream and the warmth of spices. The addition of tender cheese tortellini not only makes it filling but also adds a delightful texture that kids and adults alike will love. Plus, it’s easy to customize with your favorite vegetables, making it a versatile dish that can suit any palate.
The Full Autumn Tortellini Soup Recipe
Ingredients
- 8 ounces Italian sausage
- 1/2 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 2 tablespoons flour
- 3-4 cloves garlic, minced
- 4 cups chicken broth
- 1 (28 ounce) can diced tomatoes with juices
- 1/4 teaspoon Italian seasoning
- 2 generous cups refrigerated cheese tortellini
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach (optional)
- Salt & pepper to taste
Instructions
- In a large soup pot, cook the Italian sausage over medium-high heat for 7-10 minutes until browned. This step is crucial as it develops the flavor base for the soup. Remove the sausage and set it aside on a paper towel-lined plate, leaving about a tablespoon of fat in the pot.
- Add the chopped onion and celery to the pot and cook for 4-5 minutes, or until they are softened. Stir regularly to avoid burning.
- Stir in the flour and minced garlic, cooking for an additional minute while stirring constantly to create a roux. This will help thicken the soup.
- Slowly pour in the chicken broth, stirring until the flour is fully dissolved. It’s important to add the broth gradually to ensure a smooth mixture.
- Add the canned tomatoes, Italian seasoning, and return the browned sausage to the pot. Bring the soup to a gentle boil over high heat, stirring occasionally.
- Once boiling, add the tortellini and reduce the heat to a gentle simmer. Cook for about 5 minutes until the tortellini are tender.
- Pour in the cream and cook for another 5 minutes, allowing it to thicken slightly. This will give your soup that creamy, comforting texture.
- Add the spinach, stir well, and season with salt and pepper to taste. The spinach adds a lovely color and nutrition boost to the soup.
Serving Suggestions and Variations for Autumn Tortellini Soup
This soup pairs wonderfully with crusty bread or a fresh garden salad for a complete meal. For a lighter version, you can use turkey or chicken sausage instead of Italian sausage. Feel free to customize with your favorite vegetables like carrots or bell peppers for added flavor and nutrition. Serve it in bowls with a sprinkle of Parmesan cheese on top for an extra touch of flavor.
Frequently Asked Questions About Autumn Tortellini Soup
Can I make this soup ahead of time? Yes, this soup can be made ahead of time. Just reheat it on the stove, adding a little extra broth if needed.
Can I freeze this soup? While you can freeze this soup, the tortellini may become mushy upon reheating. Consider freezing the soup without the tortellini, and add them fresh when you reheat.
Is this soup gluten-free? To make this soup gluten-free, use gluten-free tortellini and substitute the flour with a gluten-free thickener.
Autumn Tortellini Soup with Sausage
Equipment
- Large soup pot For cooking the soup.
Ingredients
Main Ingredients
- 8 ounces Italian sausage
- 0.5 medium onion, finely chopped
- 2 sticks celery, finely chopped
- 2 tablespoons flour
- 3 cloves garlic, minced
- 4 cups chicken broth
- 28 ounces canned diced tomatoes with juices
- 0.25 teaspoon Italian seasoning
- 2 cups refrigerated cheese tortellini
- 1 cup heavy/whipping cream
- 2 cups fresh baby spinach (optional)
- 1 to taste salt
- 1 to taste pepper
Instructions
- In a large soup pot, cook the Italian sausage over medium-high heat for 7-10 minutes until browned. Remove the sausage and set it aside on a paper towel-lined plate, leaving about a tablespoon of fat in the pot.
- Add the chopped onion and celery to the pot and cook for 4-5 minutes, or until softened.
- Stir in the flour and minced garlic, cooking for an additional minute while stirring constantly to create a roux.
- Slowly pour in the chicken broth, stirring until the flour is fully dissolved.
- Add the canned tomatoes, Italian seasoning, and return the browned sausage to the pot. Bring the soup to a gentle boil over high heat, stirring occasionally.
- Once boiling, add the tortellini and reduce the heat to a gentle simmer. Cook for about 5 minutes until the tortellini are tender.
- Pour in the cream and cook for another 5 minutes, allowing it to thicken slightly.
- Add the spinach, stir well, and season with salt and pepper to taste.