The key to this dish lies in selecting the right ingredients that highlight autumn’s flavors. I always reach for fresh, quality sausage—whether it’s spicy Italian or a milder sweet version—to suit my family’s taste. For me, fresh tortellini from the refrigerated section brings such a tender bite, but dried works too if you’re in a pinch. Seasonal vegetables are a must; I often swap in whatever looks best at the market that week, like tender kale or sweet butternut squash. Here’s what you’ll need to gather:

• 1 pound Italian sausage (mild or spicy, casings removed)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken broth (low sodium preferred)
• 2 cups water
• 1 cup diced butternut squash or sweet potato
• 2 cups fresh spinach or kale, chopped
• 9 ounces fresh cheese tortellini (or 6 ounces dried)
• 1 teaspoon dried thyme
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste
• 2 tablespoons olive oil

Substitution tip: If sausage isn’t your thing, try ground turkey or chicken for a lighter version. You can swap tortellini with ravioli or even small pasta shapes like mini shells. Feel free to add other fall veggies like carrots or celery for extra flavor.