In addition to the sights, smells, and sounds of the season, fall also ushers in it’s signature flavors, soft textures, and appetizing aromas to our kitchen and dining rooms. The autumn harvest helps transport us into a different state of mind. Apple, cinnamon, nutmeg, squash, pumpkin, sausage, turkey, and gravy all start to appear in our homes and on our plates. The textures of fall foods are soft and relaxed; bringing us comfort, nourishment, and warmth.
Nothing puts me into an autumn state of mind like making that first batch of soup for the season. I would like to share with you the recipe for one of my go-to soups of the season.
Please note that the name of this soup is a misnomer. There is no tortellini in my recipe. My mother made me a version of this soup growing up and hers did have tortellini in it (hence, my name for it). I don’t like the texture of tortellini that has simmered too long in the pot so I have created my own version of the soup. Feel free to add any kind of pasta or tortellini to yours if you wish. And don’t forget to make a big batch so you can freeze some to have on hand for busy days!
A Note on Measurements: The measurements in this recipe do not have to be exact or even close to exact. This is a very casual, easy soup and almost anything can be added to or omitted from it. Use what you love and what you have on hand. Just stick with the guidelines of sautéing your mirepoix first, adding in additional vegetables, a protein, and a leafy green. Also, play around with how you cut the vegetables to change up the texture of the soup. If you want a more elegant presentation dice the ingredients finely or, for a more country feel, keep them chunky.
Tortellini Soup (Sans Tortellini)
Ingredients (double or triple for leftovers)
- Olive Oil
- 1 medium yellow onion, diced
- 5 stalks of celery, sliced
- 3-4 carrots, sliced
- Canned diced tomatoes
- 1 lb. mild italian sausage, casings removed
- 1 can cooked beans (I use cannellini, use whatever kind you prefer)
- 32 Oz. beef broth – more or less depending upon how many vegetables you are adding
- Leafy greens (cabbage or kale are my favorites), chopped or chiffonade
- Parmesan Cheese, for serving
- Loaf of crusty bread (I prefer sourdough or ciabatta), for serving
- Add 1-2 Tbsp olive oil to a soup pot set on medium heat
- Add the mirepoix (onions, celery, and carrots) and salt and pepper to taste, sauté until soft
- While the mirepoix is sautéing break up and brown the sausage (I like to use a potato masher to do this) in a separate pan (cast iron if you have it to give it a nice caramelization)
- Add the cooked sausage to the soup pot along with the can of diced tomatoes (with its juice)
- Add enough beef broth to cover the vegetables by about an inch and bring to a boil
- Once boiled, lower the heat to a simmer and add the beans
- Simmer for at least 30 minutes so the flavors can meld. Taste for seasoning.
- Close to serving time, add your leafy greens and simmer until they begin to wilt, then turn off the heat
- Serve with a sprinkling of parmesan cheese and some crusty bread. Enjoy!