Sausage Tortellini Soup is a hearty, comforting bowl of flavor that comes together quickly and delivers big satisfaction. This creamy, sausage-packed soup blends the richness of heavy cream with a warming base of chicken broth, the kick of Italian sausage, and the freshness of kale and tortellini. Perfect for weeknight dinners or chilly evenings, this recipe brings together simple ingredients in a way that feels indulgent but effortless. By the end of the first spoonful, you’ll see why this soup is destined to become a favorite in your recipe rotation—full of texture, warmth, and bold, cozy flavor.
Why You’ll Love This Sausage Tortellini Soup
- It balances creamy richness with spicy, savory sausage—each bite delivers both comfort and punch.
- Tortellini adds satisfying chew and makes the soup feel like a full meal, especially with hearty greens like kale.
- The flavor enhancers—mustard powder, hot sauce, maybe a hint of cayenne—are subtle but effective at elevating the whole dish without overwhelming it.
- It’s versatile: you can swap greens, adjust the spice, freeze leftovers, or even adapt it for a slow cooker.
- Finally, it’s just plain delicious and warming—a recipe that comforts, fills, and makes clean-up pretty easy.
Ingredients
Here’s what you’ll need to make Sausage Tortellini Soup:
- 1 pound Italian sausage (hot or mild, depending on heat preference)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour (for thickening)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch cayenne (optional, for spice)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes (for more heat if desired)
- 1 cup heavy cream (for the creamy base)
- 5 cups chicken broth
- 2 cups kale, chopped (or spinach, if preferred)
- 2 cups tortellini (just under 10 oz; refrigerated or frozen work well)
- Salt, to taste
Step-by-Step: How to Make Sausage Tortellini Soup
- Brown the sausage and onion: Remove casings from the sausage if using links. In a large pot over medium-high heat, cook and crumble the sausage with the diced onion until the onion is softened and sausage is cooked through (about 8–10 minutes). Drain off excess grease.
- Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
- Make the roux base: Sprinkle in the flour, stir, and cook for 1–2 minutes to cook out the raw flour taste.
- Spice it up: Add basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes. Stir well to combine all the flavors.
- Add liquids: Pour in the chicken broth. Use a silicone spatula to scrape up any browned bits at the bottom of the pot (deglazing). Then slowly stir in the heavy cream. Bring the mixture to a boil, then reduce heat to simmer.
- Cook tortellini and greens: Add kale and tortellini, simmering 3–5 minutes. If your tortellini requires a longer cook time, add tortellini first, then add kale in the last 5 minutes so it doesn’t overcook.
- Taste and adjust: Sample the soup and season with salt as needed (start with about ¼ teaspoon, then adjust).
- Serve: Ladle into bowls. Pair with garlic bread with cheese for an even more comforting experience.
Helpful Tips
- Use high‑quality sausage — flavor depends heavily on the seasoning in your sausage, so pick one you enjoy.
- Don’t skip the mustard powder and hot sauce even though they seem minor—they bring depth and a little layering of heat.
- Deglaze well after adding broth: the browned bits at the bottom add a lot of flavor.
- Taste before salting, especially if using salted broth or if you added a cheese rind. The rind adds saltiness, so you may not need much extra.
- Adjust spice to your heat tolerance: omit cayenne or red pepper flakes if you prefer mild; add more if you like things fiery.
Substitutions And Variations
- Swap kale for spinach: Stir spinach in at the end just to wilt, about 30 seconds. It gives a milder green flavor and a softer texture.
- Use vegetarian sausage or skip sausage altogether and add more beans or mushrooms for a meatless version.
- Try different cheeses in the tortellini‑filling, or use meat tortellini instead of cheese‑filled.
- Experiment with broth: chicken broth gives a classic flavor; you could try vegetable broth or a lighter stock if you want something less rich.
- For extra richness, add a rind from Parmesan or Romano cheese when you add the broth and let it simmer to infuse flavor; discard rind before serving.
Storage Instructions
- Refrigerator: Store in an airtight container. Keeps well for up to 3 days.
- Freezer: Freeze portions in freezer‑safe containers for up to 3+ months.
- Tortellini issue: Be aware that tortellini tends to soak up broth over time. If saving leftovers, cook the tortellini separately and combine when reheating to maintain best texture.
Nutritional Information
(Estimated per 1‑cup serving; this recipe yields about 10 cups total.)
- Calories
- Fat (including saturated fat from the cream and sausage)
- Protein
- Carbohydrates (from tortellini, broth, vegetables)
- Fiber (from kale)
- Sodium (watch especially if using salted broth or cheese rind)
(Note: precise values will depend on the exact brands and ingredients used. Use nutrition calculators or package labels for more accuracy.)
Serving Suggestions
- A side of garlic bread with cheese (mozzarella, provolone, or Parmesan) makes this soup meal feel extra comforting.
- Garnish with fresh chopped parsley or grated Parmesan cheese.
- Serve with a simple green salad dressed lightly, to balance the richness.
- Pair with a crisp white wine or sparkling water with lemon if you want something refreshing alongside.
Frequently Asked Questions About Sausage Tortellini Soup
1. Can I make this soup ahead of time?
Yes — this soup reheats fairly well. Keep in mind that the tortellini will absorb liquid and may become softer as it sits. To prevent them from getting too soggy, you can cook the tortellini separately and only add them to the soup when reheating or just before serving.
2. Can I use frozen tortellini, or does it need fresh/refrigerated?
You can absolutely use frozen tortellini. Just be sure to adjust cooking time as needed; sometimes frozen takes a minute or two longer. Meanwhile, if you’re using kale, add it last so it doesn’t overcook and lose color or texture.
3. Is there a way to lighten this soup?
Yes—swap the heavy cream for half‑and‑half or even whole milk with a roux to thicken, though the texture will be less rich. You can also use milder sausage, reduce the fat by draining thoroughly, or increase the greens and broth while reducing some sausage.
4. How do I manage the spice level?
If you prefer less heat, leave out the cayenne and red pepper flakes, or reduce the hot sauce. If you like things spicy, keep them in and consider a spicier sausage. The soup is quite forgiving, so it’s easy to adapt.
5. Can this go in the slow cooker?
Yes, you can adapt it to a slow cooker. Brown the sausage and onions first, add the garlic and flour, then transfer everything except the cream, tortellini, and delicate greens. Cook on low or high until flavors meld (4–7 hours depending on setting), then stir in the kale, temper the cream, and add tortellini toward the end.
Conclusion
Thank you so much for making Sausage Tortellini Soup part of your cooking journey! I’ve truly enjoyed sharing this recipe with you—it’s one of my go‑tos when I want something comforting yet bold, simple yet deeply flavorful. I hope it brings warmth to your table, delight to your taste buds, and joy in every spoonful. May it be easy to prepare, satisfying to eat, and always reminding you that great food is as much about the love you stir in as the ingredients themselves. Happy cooking—and even happier savoring!
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Sausage Tortellini Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Sausage Tortellini Soup is a rich, creamy, and comforting one-pot meal packed with Italian sausage, tender tortellini, and fresh kale. Quick to make and full of bold flavors, it’s the perfect cozy dinner for any night of the week.
Ingredients
1 lb Italian sausage (hot or mild)
1 small yellow onion, diced
3 cloves garlic, minced
3 tbsp all-purpose flour
1 tsp dried basil
½ tsp dried oregano
1 pinch cayenne (optional)
1 tsp hot sauce
½ tsp mustard powder
¼ tsp black pepper
1 pinch red pepper flakes
1 cup heavy cream
5 cups chicken broth
2 cups kale, chopped
2 cups cheese tortellini (refrigerated or frozen)
Salt to taste
Instructions
Brown the sausage and onion: Remove casings from the sausage if using links. In a large pot over medium-high heat, cook and crumble the sausage with the diced onion until the onion is softened and sausage is cooked through (about 8–10 minutes). Drain off excess grease.
Add garlic: Stir in minced garlic and cook for about 1 minute until fragrant.
Make the roux base: Sprinkle in the flour, stir, and cook for 1–2 minutes to cook out the raw flour taste.
Spice it up: Add basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes. Stir well to combine all the flavors.
Add liquids: Pour in the chicken broth. Use a silicone spatula to scrape up any browned bits at the bottom of the pot (deglazing). Then slowly stir in the heavy cream. Bring the mixture to a boil, then reduce heat to simmer.
Cook tortellini and greens: Add kale and tortellini, simmering 3–5 minutes. If your tortellini requires a longer cook time, add tortellini first, then add kale in the last 5 minutes so it doesn’t overcook.
Taste and adjust: Sample the soup and season with salt as needed (start with about ¼ teaspoon, then adjust).
Serve: Ladle into bowls. Pair with garlic bread with cheese for an even more comforting experience.
Notes
For a richer flavor, simmer with a Parmesan rind and remove before serving. Spinach can be used instead of kale. If preparing in advance, cook tortellini separately to prevent it from becoming too soft.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 3g
- Carbohydrates: 22g
- Protein: 18g