Autumn Tortellini Soup with Sausage

Name: Autumn Tortellini Soup with Sausage
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian-American,
Ingredients: 1 lb Italian sausage (mild or hot); 1 medium onion, diced; 2 medium carrots, diced; 2 celery ribs, chopped; 2 cloves garlic, minced; 6 cups chicken broth; 6 oz tomato sauce or crushed tomatoes; ½ cup heavy cream (optional, for creamy version); 12 oz cheese tortellini (fresh or frozen); ½ bunch kale or 2 cups spinach, chopped; 1 tbsp fresh sage (or ½ tsp dried); Pinch of nutmeg; Red pepper flakes, to taste; Salt and black pepper, to taste; Freshly grated Parmesan, for serving

by Adalin Rol

Published on: September 25, 2025

Cozy autumn tortellini soup with sausage in a creamy broth, garnished with Parmesan and served in a rustic bowl on a fall-inspired table.

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When the crisp air of autumn sets in, nothing feels cozier than a steaming bowl of Autumn Tortellini Soup with Sausage. This hearty favorite combines tender cheese-filled pasta, savory sausage, and leafy greens in a creamy broth that tastes like comfort in a bowl. What makes this version special is its balance of rich flavor with quick prep, perfect for a busy weeknight. With simple steps and classic fall ingredients, you’ll have a dish that warms both the kitchen and the table.

Why You’ll Love This Recipe

Fast comfort. You get big flavor in about 40 minutes from fridge to bowl.
Real autumn vibes. Sage, a hint of nutmeg, and hearty greens make each spoonful cozy, and a small bowl of Autumn Wild Rice Soup creates a simple two-course fall dinner.
Flexible base. Pick creamy or tomato, swap kale for spinach, and choose mild or hot sausage.
Perfect texture. Add tortellini at the end so it stays tender, not soggy.
Make it yours. Add roasted squash or a splash of apple cider for a bright fall twist.

Ingredients Needed

Fresh ingredients for autumn tortellini soup displayed on a marble surface, including tortellini, Italian sausage, kale, carrots, onion, celery, garlic, sage, nutmeg, chicken broth, tomato sauce, and Parmesan.

For the Soup Base

6 cups chicken broth, low-sodium for better control of seasoning
6 oz tomato sauce or crushed tomatoes for depth
½ cup heavy cream (or half-and-half for a lighter option)

Aromatics and Seasoning

1 medium yellow onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery ribs, chopped
1 teaspoon Italian seasoning
1 tablespoon fresh sage, chopped (or ½ teaspoon dried)
Pinch of nutmeg for warmth
Red pepper flakes, to taste

Sausage and Tortellini

1 lb Italian sausage, mild or hot
12 oz refrigerated cheese tortellini
½ bunch kale or 2 cups spinach, chopped
Freshly grated Parmesan for serving

Optional Autumn Boosts

1 cup roasted butternut squash cubes
1 tablespoon apple cider for brightness
A touch of lemon zest before serving

Notes & Substitutions

Sausage: Turkey or chicken sausage works for a leaner option.
Tortellini: Gluten-free versions are available, or try mushroom-filled pasta for variety.
Dairy-Free: Use unsweetened oat or cashew cream instead of heavy cream.
Vegetables: Add mushrooms, zucchini, or bell peppers if you like more texture.

Keys to Success

Brown the Sausage for Flavor

Take time to brown the sausage until golden. The caramelized bits on the bottom of the pot (fond) will deepen the broth’s flavor.

Sweat the Aromatics Slowly

Cook the onion, garlic, carrots, and celery on medium heat until soft and fragrant. This builds a sweet, savory base.

Add Dairy Off the Heat

When adding cream, reduce the heat or pull the pot off the burner. This prevents curdling and keeps the broth silky.

Cook Tortellini at the End

Drop the tortellini in just before serving. This way, it stays plump and tender rather than soaking up too much broth.

How to Make Autumn Tortellini Soup with Sausage

Step 1: Brown the Sausage

Heat a large soup pot over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and no longer pink, and cook it to 160°F, the FoodSafety.gov safe minimum for ground pork. This step builds the rich, savory base.

Step 2: Build the Flavor Base

Add the onion, carrots, and celery. Cook for 5–6 minutes until softened and lightly golden. Stir in garlic, sage, nutmeg, and Italian seasoning, cooking for another minute to release their aroma.

Step 3: Deglaze and Simmer

Pour in the chicken broth and tomato sauce. Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes to meld flavors.

Step 4: Choose Your Base

For a tomato-forward soup, leave as is. For a creamy version, stir in the heavy cream once the simmering step is complete. Always add cream on low heat.

Step 5: Add the Greens and Tortellini

Stir in kale or spinach and cook until just wilted. Drop in the tortellini and simmer gently for 4–6 minutes, following package directions, until pasta is tender.

Step 6: Finish and Adjust

Taste the broth and adjust with salt, pepper, or a pinch more red pepper flakes. For brightness, add lemon zest or a splash of apple cider. Serve hot with a sprinkle of Parmesan.

Pro Tips & Troubleshooting

Expert Tips

Layer flavors: Salt lightly at each stage instead of all at once for balanced seasoning.
Fresh cheese finish: Grate Parmesan just before serving for a nutty, sharp boost.
Texture control: For a creamier feel, mash a few tortellini against the pot wall and stir them back in.
Speed tip: Use pre-diced mirepoix or frozen chopped onions to cut prep time in half.

Common Mistakes to Avoid

Overcooking tortellini: Pasta turns mushy if simmered too long. Add it near the end.
Boiling cream: High heat can cause it to split. Stir it in off heat or on low.
Skipping the deglaze: Fond on the bottom equals flavor. Always scrape it up with broth.
Forgetting to taste: Broth varies, so adjust seasoning before serving.

A Handy Shortcut

Short on time? Brown sausage and aromatics the night before. Store them in the fridge, then add broth and tortellini the next day for a faster dinner.

Serving, Storage & Variations

Autumn dinner table with steaming tortellini soup served alongside crusty bread, apple walnut salad, and roasted vegetables, styled with cozy fall décor.

Serving Ideas

Pair with crusty bread or garlic knots to soak up the broth, or serve a side of pumpkin feta pasta for a full fall plate.
Serve with a crisp apple and walnut salad for a seasonal contrast.
Add roasted Brussels sprouts or green beans for a complete fall dinner.

Storage and Freezer Guide

Refrigerator: Store leftovers in an airtight container for up to 4 days, as the FoodSafety.gov cold food storage chart advises for quality and safety.
Freezer (tomato base): Cool completely, portion, and freeze for about 2 to 3 months, consistent with FSIS guidance for soups and stews.
Freezer (creamy base): Cream can separate, so freeze the soup without dairy, then stir in cream after reheating.

Reheating for Best Texture

Warm gently on the stovetop over medium-low heat, and according to FSIS, reheat leftovers to 165°F and bring soups and gravies to a rolling boil for safety. Add a splash of broth or water if the soup thickens. Stir in fresh greens before serving for best color and flavor.

Variations

Spicy Kick: Use hot Italian sausage and extra red pepper flakes.
Roasted Squash: Add roasted butternut cubes for a sweet autumn note, inspired by our autumn sausage pasta with butternut squash.
Lighter Dairy-Free: Swap heavy cream for oat cream or cashew cream, or try miso vegetable dumpling soup when you crave a light, brothy bowl.
Turkey Twist: Use turkey sausage for a leaner profile.
Veggie Boost: Add mushrooms or zucchini for extra body.

Nutrition Information (per serving)

Nutrient	Amount
Calories	~565
Protein	26 g
Carbohydrates	33 g
Fat	37 g
Saturated Fat	15 g
Fiber	3 g
Sugar	4 g
Sodium	1418 mg
Vitamin A	1497 IU
Vitamin C	18 mg
Calcium	142 mg
Iron	3 mg

These values are estimates and will vary depending on the brand of tortellini, sausage, and broth you use.
Tip: If you make ingredient swaps, plug your version into an online tool like Cronometer or MyFitnessPal to get updated values.

Conclusion

This Autumn Tortellini Soup with Sausage is everything you want in a fall recipe: cozy, hearty, and ready without fuss. Between the tender pasta, savory sausage, and warm autumn spices, every spoonful feels like comfort. You can keep it simple for a weeknight dinner or dress it up with roasted squash and fresh herbs when guests come over.

If you try this recipe, leave a comment and star rating to let others know how it turned out. Share it on Pinterest or Facebook so friends can enjoy it too. What twist will you add roasted squash, extra spice, or maybe a lighter version? Tell us in the comments below!

Frequently Asked Questions

Can I use frozen tortellini instead of fresh without changing the texture?

Yes, just add a few extra minutes to the cook time. Keep an eye on doneness so the pasta stays tender, not mushy.

How do I make a dairy-free version that still tastes rich?

Swap heavy cream with oat cream, cashew cream, or full-fat coconut milk. Each gives a silky finish without dairy.

What is the best way to keep tortellini from turning mushy in leftovers?

Cook tortellini separately and add it only to the portion you plan to eat. For stored soup, add fresh pasta when reheating.

Can I freeze this soup, and which base freezes better creamy or tomato?

The tomato-based version freezes beautifully for up to 2 months. For the creamy base, freeze the broth and sausage without dairy, then stir in cream after reheating.

Will turkey sausage work, and does the cook time change?

Yes, turkey or chicken sausage works well. Cook until browned and fully done, which usually takes a few minutes less than pork.

How do I add roasted butternut squash without making the soup too sweet?

Roast the squash until caramelized, then stir it in with the tortellini. The savory broth balances the sweetness.

Can I make this in a slow cooker or Instant Pot with the right liquid ratios?

Yes. For slow cooker, add browned sausage, aromatics, broth, and tomato sauce, then cook 4–5 hours on low. Stir in tortellini, greens, and cream just before serving. In the Instant Pot, cook sausage and aromatics on sauté, add broth and tomato, then pressure cook 5 minutes. Stir in pasta and cream after releasing pressure.