Autumn Tortellini Soup with Sausage – 5-Starts Cozy, Hearty Fall Bowl

When the leaves turn, the air chills, and you’re craving something warm, bold and comforting this Autumn Tortellini Soup with Sausage is your answer. Loaded with savory Italian sausage, cheese tortellini, roasted autumn vegetables and herbs, it’s the perfect one-pot dinner to welcome the season.

What Is Autumn Tortellini Soup with Sausage?

This dish brings together three delights of the season: roasted squash and pumpkin, hearty sausage, and comforting cheese tortellini pasta. It’s a meal that sits somewhere between soup and pasta, bridging the gap between light autumn fare and full-on comfort food.
Unlike many sausage-tortellini soups, this version pulls in bold autumn staples apple, sage, acorn squash and emphasizes texture and depth of flavor.

Ingredients You’ll Need

• 1 lb Italian sausage (hot or sweet)
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp dried sage (or 2 tbsp fresh)
• 1 tsp dried thyme
• 3 cups cubed butternut squash
• 1½ cups acorn squash cubes
• ½ cup pumpkin puree (or 1 small pie pumpkin roasted)
• 1 red apple (Gala or Fuji), cored and chopped
• 8 oz cheese tortellini
• 4–5 cups chicken or vegetable broth
• ½ cup heavy cream
• ¼ cup freshly grated Parmesan cheese
• Salt & black pepper to taste
• Optional garnish: chopped fresh sage, red pepper flakes, crusty bread

Step-by-Step Instructions

Step 1 – Brown the Sausage

In a large soup pot over medium heat, remove casings (if links) and crumble the Italian sausage. Cook until browned and cooked through. Remove from pot and set aside.

Step 2 – Sauté Veggies & Herbs

In the same pot, add olive oil if needed, then cook the onion and garlic until softened. Stir in sage and thyme. Add the cubed squash varieties and chopped apple; sauté for 3–4 minutes until they begin to color.

Step 3 – Simmer the Base

Pour in the broth and pumpkin puree (or roasted pumpkin flesh). Bring to a boil, then reduce to a simmer. Add the sausage back in. Cover and cook for about 15 minutes, until the squash is tender.

Step 4 – Add Tortellini & Cream

Stir in the cheese tortellini and cream cook according to tortellini package instructions (usually 3–5 minutes) until tender. Stir in the Parmesan cheese, season with salt and pepper.

Step 5 – Serve & Garnish

Ladle into bowls, garnish with fresh sage and red pepper flakes if desired. Serve with crusty bread or warm focaccia for dipping.

Why You’ll Love It

• It’s the best of both worlds: pasta comfort + soup warmth.
• The blend of autumn produce (squash, apple) and savory sausage keeps it interesting and seasonal.
• One-pot dinner = less cleanup, more cozy time.
• Easy to adapt for picky eaters (swap mild sausage, skip apple, use spinach instead of kale).

Batch-Prep & Lunch-Box Friendly

Here’s a twist many recipes skip: batch-prep this soup for your week. After cooking, separate the tortellini portion from the broth and vegetables. Freeze the base in freezer-safe bags for up to 3 months. When lunch hour arrives, thaw the base, heat gently, and add fresh or leftover cooked tortellini for a perfectly-textured bowl that doesn’t turn mushy. This method ensures weekend comfort and week-day convenience without sacrificing flavor.

Spotlight on Nutrition & Root-Veg Upgrade

Let’s talk nutrients: This soup delivers protein (from the sausage), fiber and vitamins (from squash, apple and herbs), and comforting carbs (from the tortellini) making it a well-rounded meal. For a root-veg upgrade, swap in roasted parsnip or turnip cube along with the squash. These roots deepen flavor and add potassium, iron and B-vitamins, making this autumn-style soup not just indulgent but smarter and seasonal.

Tips, Variations & Why It Works

• Use mild sausage for lighter flavor, or hot for spice.
• Swap cream for coconut milk for a dairy-free version (skip Parmesan or use vegan alternative).
• Add more greens (kale or spinach) just before serving to retain texture and color.
• Roasting the squash ahead boosts caramelization and adds depth of flavor.
• Save a Parmesan rind, add it during simmering this adds subtle umami richness often overlooked.

Storage & Make-Ahead

Fridge: Store in an airtight container up to 3–4 days.
Freezer: For best results, store base (without tortellini) separately for up to 2 months.
Reheat: On stovetop over low heat; if soup becomes too thick, add a splash of broth or milk before adding fresh tortellini.

FAQs – Autumn Tortellini Soup with Sausage

Conclusion

This Autumn Tortellini Soup with Sausage is everything you want in a fall dinner: seasonal produce, comforting pasta, bold sausage flavor and creamy texture. It’s simple, satisfying, and family-friendly.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because cozy should always taste this good!

For a sweet fall treat to enjoy after your soup, browse our Easy Fall Dessert Recipes warm, cozy flavors perfect for the season.

If you love hearty, comforting bowls, check out our collection of Healthy Loaded Potato Soup Recipes filling, creamy, and full of flavor.

Looking for meals that keep you satisfied longer? Explore our High-Protein Soups for Fall nourishing, warm, and energizing.

On busy days, let your slow cooker do the work with our Easy Crockpot Soup Recipes set it and come back to comfort.

For a family-favorite creamy classic, try our Soul-Warming Crockpot Cheese Broccoli Soup rich, cozy, and always a hit.

And if you love the combination of sausage + pasta in soup, don’t miss our Creamy Parmesan Italian Sausage Ditalini Soup similar cozy vibes with a creamy Parmesan finish.

Autumn Tortellini Soup with Sausage

This cozy, one-pot fall soup is loaded with savory Italian sausage, cheese tortellini, roasted squash, pumpkin, and herbs. A hearty, comforting dinner perfect for crisp autumn evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course American, Comfort Food, Fall Seasonal, Italian-Inspired

Cuisine Dinner, Main Course, Soup

Servings 6 bowls

Calories 570 kcal

Ingredients

  

• 1 lb Italian sausage hot or sweet
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried sage or 2 tbsp fresh
• 1 teaspoon dried thyme
• 3 cups cubed butternut squash
• 1.5 cups acorn squash, cubed
• 0.5 cup pumpkin purée or 1 small roasted pie pumpkin
• 1 red apple, chopped Gala or Fuji
• 8 oz cheese tortellini
• 4–5 cups chicken or vegetable broth
• 0.5 cup heavy cream
• 0.25 cup grated Parmesan cheese freshly grated
• salt and black pepper to taste
• fresh sage or red pepper flakes optional garnish

Instructions

 

• In a large soup pot over medium heat, cook the sausage (casings removed if needed) until browned. Remove from the pot and set aside.
• Add olive oil to the pot if needed. Sauté the diced onion and garlic until softened. Stir in sage and thyme.
• Add the cubed squash, acorn squash, and chopped apple. Sauté for 3–4 minutes to bring out flavor.
• Pour in the broth and pumpkin puree. Return the sausage to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes or until squash is tender.
• Add the tortellini and heavy cream. Cook according to tortellini package directions, about 3–5 minutes.
• Stir in Parmesan cheese. Season with salt and pepper. Ladle into bowls and garnish with sage or red pepper flakes if desired.

Notes

For a lighter version, use half-and-half. To make it dairy-free, substitute coconut milk and omit Parmesan or use a vegan alternative. To freeze, store the soup base without tortellini and add cooked pasta when reheating. For extra nutrients, add kale or spinach near the end of cooking.

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