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To make Autumn Sausage Tortellini Soup, gather these ingredients: - 1 tablespoon olive oil - 1 pound Italian chicken sausage, casings removed - 1 medium onion, chopped - 2 cloves garlic, minced - 2 large carrots, diced - 2 stalks celery, diced - 6 cups chicken broth - 1 can (14.5 oz) diced tomatoes, undrained - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - 1 package (9 oz) cheese tortellini - 2 cups fresh spinach or kale, chopped - Salt and pepper to taste - Grated Parmesan cheese for serving Fresh and dried herbs add flavor to the soup. Fresh herbs often have a bright taste. You can use fresh thyme and oregano if you have them. Use about three times more fresh herbs than dried. Dried herbs work great too. They provide strong flavor, which is perfect for soups. Some ingredients can be swapped based on your taste or what you have. Use turkey or pork sausage instead of chicken sausage. If you want a vegetarian option, use veggie sausage or skip the meat. You can replace spinach with kale or another green. If you have no tortellini, try any pasta you love. Just adjust the cooking time. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add 1 pound of Italian chicken sausage, casings removed. Cook the sausage for about 5-7 minutes. Break it apart with a spatula as it cooks. This helps it brown evenly and adds flavor to the soup. Next, add a chopped medium onion, 2 minced garlic cloves, 2 diced large carrots, and 2 diced stalks of celery. Sauté these vegetables for about 5 minutes until they become tender. This step builds a strong base for your soup. Pour in 6 cups of chicken broth and stir in a can of 14.5 oz diced tomatoes, undrained. Add 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, and 1/2 teaspoon of red pepper flakes if you like some heat. Bring everything to a boil. Once boiling, reduce the heat to a simmer. Now, add a package of 9 oz cheese tortellini. Cook according to the package instructions, usually about 3-5 minutes, until the tortellini is tender. After the tortellini cooks, stir in 2 cups of fresh spinach or kale. Cook for 2-3 more minutes until the greens wilt down. Finally, season the soup with salt and pepper to taste. - Heating olive oil: 1 minute - Cooking sausage: 5-7 minutes - Sautéing vegetables: 5 minutes - Bringing broth to boil: 2-3 minutes - Cooking tortellini: 3-5 minutes - Wilting greens: 2-3 minutes This brings your total cooking time to around 30 minutes. For a great texture, make sure not to overcook the tortellini. Keep an eye on it as it cooks. The tortellini should be soft but still hold its shape. Adding spinach or kale at the end keeps it vibrant and fresh. Use fresh ingredients when possible. Fresh herbs and veggies add more flavor and a nice crunch. If you want a thicker soup, let it simmer a bit longer before you add the tortellini. To make this soup even tastier, consider these tips: - Use fresh herbs: Fresh thyme and oregano bring bright flavors. - Add a splash of lemon juice: This gives a nice balance to the soup. - Choose high-quality broth: A rich chicken broth makes a big difference. - Sauté longer: Cook the onions and garlic until golden to deepen their flavor. - Incorporate wine: A splash of white wine can add depth before adding broth. Some mistakes can lessen your soup's quality: - Skipping the sauté: Don't rush this step; it adds essential flavor. - Not seasoning enough: Taste as you go. Salt and pepper matter! - Overcooking the tortellini: Follow package instructions closely to keep them tender. - Using canned tomatoes with added sugar: Choose plain diced tomatoes for a savory taste. - Ignoring fresh greens: Add spinach or kale at the end to keep them vibrant and fresh. Having the right tools makes cooking easier: - Large pot: This helps to cook all the ingredients evenly. - Wooden spoon: Use it for stirring the sausage and vegetables. - Measuring spoons: They ensure you add the right amount of herbs and spices. - Ladle: Perfect for serving your soup without spills. - Cutting board and knife: Essential for chopping veggies quickly and safely. {{image_2}} You can switch the Italian chicken sausage for other meats. Try ground turkey or pork. These meats add a different taste but keep the soup rich. You can also use smoked sausage for a deeper flavor. Just make sure to cook it well to get rid of excess fat. To make this soup vegetarian, skip the sausage. Use mushrooms for a meaty texture. Add more beans like cannellini or chickpeas for protein. For a vegan version, substitute chicken broth with vegetable broth. You can also use plant-based tortellini that has no animal products. This way, you keep all the flavors but make it plant-based. Autumn brings a variety of veggies. You can add diced butternut squash or sweet potatoes for sweetness. Kale or Swiss chard works well too, adding nutrition and color. You can also toss in some fresh herbs like parsley or basil for extra flavor. These changes let you customize the soup to match your taste and what’s fresh at the market. To keep your Autumn Sausage Tortellini Soup fresh, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top. The soup will expand when frozen. Store it in the fridge if you plan to eat it within three days. If longer, freeze it for later use. When you’re ready to enjoy your soup again, heat it on the stove. Use low to medium heat to avoid burning. Stir it often to warm it evenly. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between, until hot. If you want to freeze your soup, use freezer-safe containers. Portion it out to make it easy to thaw. Label your containers with the date. The soup can last up to three months in the freezer. To reheat, thaw it in the fridge overnight before warming on the stove. Yes, you can use fresh tortellini. Fresh tortellini cooks faster than frozen. You should reduce the cooking time to about 2-3 minutes. This way, it stays tender and delicious in your soup. This soup can last up to three days in the fridge. Make sure to store it in an airtight container. When you reheat, stir well to mix the flavors. Absolutely! Making this soup ahead of time works great. The flavors actually improve after a day. Just cool it down before storing in the fridge. Reheat it on the stove for the best taste. This blog post covered key points for making a delicious soup. We discussed ingredients, including fresh herbs and substitutions. You learned step-by-step cooking methods, tips for texture, and timing. We shared tricks to enhance flavor and avoid mistakes. Various protein options and storage tips were also highlighted. With these insights, you can make a tasty soup every time. Remember, cooking is fun and full of surprises! Enjoy your kitchen journey.

Autumn Sausage Tortellini Soup

Warm up your fall nights with this delicious Autumn Sausage Tortellini Soup! Packed with Italian chicken sausage, fresh veggies, and cheesy tortellini, this hearty soup is perfect for comforting family meals. Ready in just 30 minutes, it’s an easy recipe that’s sure to impress. Click through to discover the full recipe and tips for serving this cozy dish that brings autumn flavors to your table!
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Ingredients
  

1 tablespoon olive oil

1 pound Italian chicken sausage, casings removed

1 medium onion, chopped

2 cloves garlic, minced

2 large carrots, diced

2 stalks celery, diced

6 cups chicken broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

1 package (9 oz) cheese tortellini

2 cups fresh spinach or kale, chopped

Salt and pepper to taste

Grated Parmesan cheese for serving

Instructions
 

In a large pot, heat olive oil over medium heat. Add the Italian chicken sausage and cook until browned, breaking it apart with a spatula, about 5-7 minutes.

    Add the chopped onions, garlic, carrots, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes.

      Pour in the chicken broth and stir in the diced tomatoes, thyme, oregano, and red pepper flakes if using. Bring the mixture to a boil.

        Reduce the heat to a simmer and add the tortellini. Cook according to package instructions, usually 3-5 minutes, until the tortellini is tender and cooked through.

          Once the tortellini is cooked, stir in the chopped spinach or kale and cook for an additional 2-3 minutes until wilted.

            Season with salt and pepper to taste, adjusting as needed.

              Serve the soup hot, garnished with grated Parmesan cheese.

                Prep Time 15 min | Total Time 30 min | Servings 6

                  - Presentation Tips: Ladle the soup into warm bowls and top with a sprinkle of Parmesan cheese. Add a few extra leaves of spinach for color and serve with rustic bread on the side for dipping.