Easy Autumn Tortellini Soup
This Easy Autumn Tortellini Soup is a comforting blend of flavors, perfect for a cozy fall meal.
Equipment
- stock pot
Ingredients
- 1 tablespoon vegetable oil
- 1 lb ground Italian sausage
- 2 large carrots peeled and cut
- 2 stalks celery sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups butternut squash cubed
- 14 oz can of diced tomatoes do not drain
- 6 cups chicken broth
- 1 tablespoon thyme
- 1 tablespoon oregano
- 1 tablespoon pepper
- 9 oz bag of tortellini
- 1.5 cups spinach
Instructions
- Add the oil and sausage to a stock pot. Cook over a medium to high heat. Stir and cook until it’s browned. About 5-7 minutes.
- Add the carrots, celery, onion, garlic and butternut squash, and sauté for about 3-5 minutes until they start to soften.
- Add the broth, tomatoes with juice and seasonings. Stir to combine. Let it come to a boil and then simmer for 10 minutes.
- Add the tortellini to the broth and cook for about 6 minutes. Turn the heat off and then add the spinach and stir. Pour into bowls and top with grated Parmesan and parsley (optional), serve and enjoy!
Notes
Store in an airtight container in the fridge for 2-3 days. Want extra creaminess? Add a splash of heavy cream. Want it spicy? Add in spicy Italian sausage or red pepper flakes.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 10000IUVitamin C: 15mgCalcium: 200mgIron: 3mg
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