Autumn Soup Recipe

I created an Autumn Sausage Tortellini Soup starring sweet potatoes, spinach, garlic, and three-cheese tortellini in a creamy broth that comes together in one pot in just 40 minutes with minimal cleanup, perfect for busy weeknights and holiday dinners.

Some autumn soups are predictable, but I wanted something that surprised me at every spoonful. My Autumn Soup, aka Sausage Tortellini Soup, pairs crumbled Italian sausage with pillowy three cheese tortellini, and theres a little twist that keeps you coming back for more.

I kept things simple but the result tastes layered, almost like you found a secret at the bottom of a bowl. I cant promise subtlety, this one sings, but in a way that feels oddly clever not fussy.

Try it and tell me what you think, I bet it becomes a go-to.

Ingredients

• Italian sausage: rich in protein and fat, adds savory, slightly spicy depth.
• Sweet potato: high in fiber and beta carotene, brings natural sweet earthiness.
• Tortellini: pasta and cheese, gives carbs and protein, makes soup extra hearty.
• Spinach: packed with iron and vitamins, wilts down and brightens each spoon.
• Heavy cream: adds creamy mouthfeel, boosts richness and calories, use sparingly.
• Parmesan: salty umami, adds protein and savory finish, grate extra on top.
• Garlic: punchy aroma, small amounts bring depth, wont make it bitter.
• Chicken broth: light, low calorie base that adds salty, meaty background flavor.

Ingredient Quantities

• 1 pound Italian sausage, casings removed (mild or spicy)
• 1 pound sweet potato, peeled and cut into 1 inch cubes
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low sodium chicken broth
• 1 package 9 to 12 ounce three cheese tortellini (fresh or refrigerated)
• 4 to 5 ounces fresh baby spinach (about 4 packed cups)
• 1 cup heavy cream or half and half
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes optional
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese plus extra for serving
• Fresh parsley chopped for garnish optional

How to Make this

1. Remove casings from the sausage and heat 2 tablespoons olive oil in a large pot over medium heat; add the sausage, break it up with a spoon and brown until no pink remains about 5 to 7 minutes, then scoop most of it onto a plate leaving about 1 tablespoon of fat in the pot for flavor, or drain more if it’s too greasy.

2. Add the chopped onion to the pot and cook until softened about 3 to 4 minutes, stir in the minced garlic and cook another 30 seconds until fragrant.

3. Toss in the sweet potato cubes, 1 teaspoon dried Italian seasoning and the optional 1/2 teaspoon crushed red pepper flakes, stir to coat and cook for 2 minutes so the potatoes get a little sear.

4. Pour in 4 cups low sodium chicken broth, scrape up any browned bits from the bottom, bring to a boil then reduce to a simmer; cover and cook until the sweet potatoes are fork tender about 10 to 12 minutes (tip: to speed this up microwave the peeled cubed sweet potatoes for 3 to 4 minutes before adding).

5. Return the browned sausage to the pot and add the three-cheese tortellini; simmer according to package directions for fresh refrigerated tortellini about 3 to 5 minutes, frozen may need 1 to 2 extra minutes, stir gently so the pasta doesn’t tear.

6. Lower heat to medium low and stir in 1 cup heavy cream or half and half and 1/2 cup grated Parmesan cheese, heat until warmed through and slightly thickened about 2 to 3 minutes, dont let it come to a hard boil.

7. Add the fresh baby spinach in batches, stirring until each batch wilts down, taste and season with salt and freshly ground black pepper to your liking.

8. If the soup seems too thin simmer a minute or two uncovered to reduce, if too thick thin with a splash of broth or water; adjust cream amount if you prefer lighter soup.

9. Turn off the heat, let the soup rest a minute so flavors meld, then serve hot topped with extra grated Parmesan and chopped fresh parsley if using.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven (about 6 quart), for browning sausage and simmering soup
2. Chef’s knife, for chopping onion, garlic and sweet potato
3. Cutting board
4. Wooden spoon or heatproof spatula, to break up sausage and stir gently
5. Slotted spoon and a plate or shallow bowl, to scoop out browned sausage and drain excess fat
6. Measuring cups and measuring spoons
7. Box grater or microplane, for fresh Parmesan
8. Ladle and soup bowls for serving (dont skip the ladle)

FAQ

Autumn Soup Recipe Substitutions and Variations

• Italian sausage: swap for turkey or chicken sausage if you want less fat, or use crumbled spicy tempeh or seasoned lentils for a vegetarian option.
• Sweet potato: cubed butternut squash or pumpkin chunks work great and cook the same, or use carrots for a slightly sweeter, firmer bite.
• Three-cheese tortellini: use cheese ravioli, gnocchi, or any small filled pasta; for gluten free try chickpea or brown rice pasta or cauliflower gnocchi.
• Heavy cream: use full fat coconut milk for a dairy free creamy broth, or stir in whole milk plus 1 to 2 tablespoons melted butter per cup to mimic cream.

Pro Tips

– Brown the sausage until it has good color, then scoop most of it out leaving just a tablespoon of fat for flavor, or drain more if its too greasy. Crisp up a small bit of the sausage and save it to sprinkle on top for texture, it makes the soup feel fancier.

– Par-cook the sweet potato so you dont end up with mush or undercooked cubes; microwave for 3 minutes or roast the cubes at high heat with a little oil to get some caramelization first. Keep the pieces the same size so they cook evenly, thats the main trick.

– Handle the tortellini gently and dont over stir it, or it will tear. For the safest route cook tortellini separately to precise doneness, then add to the soup at the end with a splash of reserved pasta water or broth to adjust thickness.

– Add cream slowly on low heat and dont let the soup come to a hard boil or the dairy can separate, and toss the spinach in batches so it wilts evenly. For deeper flavor simmer in a Parmesan rind while the potatoes cook and pull it out before serving, and only salt at the end since cheese and sausage already add salt.