If you’re looking for a cozy, comforting bowl of soup that’s packed with flavor, this Sausage Tortellini Soup is the one! It’s got hearty sausage, creamy broth, tender tortellini, and just enough kale to make you feel good about it. Trust me, it’s the kind of soup that will have everyone asking for seconds. Plus, it’s super easy to throw together on a busy night.
Why You’ll Love This Recipe
- Hearty and Comforting: The combination of sausage, tortellini, and creamy broth is pure comfort in a bowl.
- Easy to Make: Minimal prep, simple ingredients, and all done in one pot.
- Customizable: You can adjust the spice level, add different veggies, or swap out the tortellini for your favorite pasta.
Ingredients
- Italian Sausage: 1 pound, either hot or mild depending on your heat preference.
- Yellow Onion: 1 small, diced for that aromatic base.
- Garlic: 3 cloves, minced to add depth of flavor.
- Flour: 3 tablespoons to thicken the soup.
- Basil & Oregano: 1 teaspoon dried basil and ½ teaspoon oregano for those classic Italian flavors.
- Spice It Up: A pinch of cayenne and red pepper flakes for heat (optional) and 1 teaspoon hot sauce for a little kick.
- Mustard Powder & Pepper: ½ teaspoon mustard powder and ¼ teaspoon black pepper for seasoning.
- Heavy Cream: 1 cup for that creamy, rich texture.
- Chicken Broth: 5 cups to form the base of the soup.
- Kale: 2 cups, chopped—because we’re balancing all that indulgence with some greens.
- Tortellini: 2 cups (just under 10 oz.), refrigerated or frozen—your favorite stuffed variety.
- Salt: To taste.
Variations
- Swap the Greens: Not into kale? Spinach works perfectly here, and it wilts faster.
- Use Different Pasta: If tortellini isn’t your jam, try mini ravioli or even gnocchi.
- Add Veggies: You can toss in chopped carrots or celery along with the onions for extra texture.
How to Make the Recipe
1. Cook the Sausage
Remove the casings if you’re using sausage links. Heat a large pot over medium-high heat and crumble in the sausage. Add the diced onions and cook for about 8-10 minutes, until the sausage is fully cooked and the onions are soft. Drain off any excess grease, then stir in the minced garlic and cook for another minute until fragrant.
2. Make the Roux
Sprinkle the flour over the sausage mixture and stir constantly for 1-2 minutes to cook off the raw flour taste. This step will help thicken the soup.
3. Add the Seasonings
Stir in the dried basil, oregano, cayenne (if you like it spicy), hot sauce, mustard powder, black pepper, and red pepper flakes. Mix everything well so the sausage absorbs all those great flavors.
4. Add Broth and Cream
Pour in the chicken broth, using a spatula to scrape up all the browned bits from the bottom of the pot (this adds extra flavor!). Gradually stir in the heavy cream. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Add Kale and Tortellini
Toss in the chopped kale and tortellini. Let the soup simmer for about 3-5 minutes, or until the tortellini is cooked through. If your tortellini takes longer to cook, you can add it first, then stir in the kale during the last 5 minutes.
6. Taste and Adjust
Taste the soup and add salt if needed. Start with ¼ teaspoon and adjust from there depending on your taste preference.
7. Serve
Ladle this comforting soup into bowls, and if you’re feeling extra, serve it with garlic bread or a slice of crusty sourdough for dipping.
How to Serve
- With Bread: Garlic bread, sourdough, or even cheesy breadsticks are perfect for soaking up all that delicious broth.
- As a Main Dish: This soup is filling enough to be served as the main course—just pair it with a light salad for a complete meal.
- Topped with Cheese: A sprinkle of Parmesan cheese on top never hurts!
Make Ahead
- Fridge: This soup keeps well in the fridge for up to 3 days. Just reheat it on the stovetop or in the microwave when you’re ready to enjoy it again.
- Freezer: You can freeze the soup without the tortellini for up to 3 months. Add the tortellini fresh when you reheat it to keep it from getting mushy.
FAQs
Can I make this soup with a different type of sausage?
Absolutely! You can use turkey sausage, chicken sausage, or even a plant-based sausage if you prefer.
What if I don’t have heavy cream?
You can substitute half-and-half or even whole milk, but keep in mind the soup will be a little less rich and creamy.
Can I use frozen tortellini?
Yep! Just toss the frozen tortellini right into the soup and cook until tender. No need to thaw them first.
There you have it—creamy, hearty, and packed with flavor. This Sausage Tortellini Soup is a weeknight winner you’ll make again and again. Enjoy!
Print
Sausage Tortellini Soup Recipe
- Total Time: 30 minutes
- Yield: 10 Cups 1x
Description
This Sausage Tortellini Soup is a flavorful, creamy, and comforting dish packed with Italian sausage, tender tortellini, and kale, perfect for a cozy meal.
Ingredients
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 1 pinch cayenne (optional)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups tortellini (just under 10 oz., refrigerated or frozen)
- Salt, to taste
Instructions
- Cook the Sausage:
Remove the casings from the sausage if using links. In a large pot, cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, about 8-10 minutes. Drain excess grease. Add the minced garlic and cook for an additional minute. - Make the Roux:
Sprinkle the flour over the sausage mixture and cook for 1-2 minutes to remove the raw flour taste, stirring constantly. - Add Seasonings:
Stir in the basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes. Mix well to combine. - Add Broth and Cream:
Pour in the chicken broth, using a spatula to scrape the bottom of the pot to deglaze it. Gradually stir in the heavy cream. Bring the mixture to a boil, then reduce to a simmer. - Add Kale and Tortellini:
Add the kale and tortellini to the pot. Simmer for 3-5 minutes, or until the tortellini is cooked through. If your tortellini requires longer cooking, add it first, then stir in the kale during the last 5 minutes of cooking. - Taste and Adjust:
Taste the soup and add salt if necessary. Start with ¼ teaspoon and adjust as needed. - Serve:
Ladle the soup into serving bowls and enjoy with garlic bread for a hearty meal.
Notes
- Spinach Substitute: You can substitute kale with 2-3 cups of spinach. Add it at the end, allowing it to wilt for about 30 seconds.
- More Flavor: Adding a Parmesan or Romano cheese rind while simmering the broth adds depth to the flavor. Discard the rind before serving.
- Vegetarian Option: Swap the sausage for plant-based sausage and use vegetable broth instead of chicken broth.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg
