There’s something incredibly satisfying about a soup that brings together rich sausage, pillowy tortellini, and tender greens in a creamy, flavor-packed broth. This Sausage Tortellini Soup is my go-to comfort meal when I want something that feels like it simmered all day—but only takes 30 minutes from stovetop to table.
I remember the first time I tasted something like this in a tiny trattoria in Tuscany. It was a chilly evening, and the blend of savory sausage, silky broth, and cheesy pasta warmed me to the bone. This version takes that inspiration and turns it into a weeknight-friendly, one-pot masterpiece.
Why You’ll Love This Sausage Tortellini Soup
- Ready in 30 minutes: Perfect for busy weeknights.
- One pot: Minimal cleanup, maximum flavor.
- Customizable: Swap kale, adjust spice, use different tortellini.
- Rich and creamy: A flavorful broth enhanced with herbs and cream.
- Perfect for any season: Light enough for summer, hearty enough for winter.
Ingredients (Serves 10)
- 1 pound ground Italian sausage (mild or hot)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon oregano
- Pinch of cayenne pepper (optional)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- Pinch of red pepper flakes
- 5 cups chicken broth (low sodium recommended)
- 1 cup heavy cream
- 2 cups chopped kale
- 2 cups tortellini (just under 10 oz, refrigerated or frozen)
- Salt, to taste
How to Make Sausage Tortellini Soup
Step 1: Brown the Sausage and Onion
If your sausage comes in links, remove the casings. In a large pot over medium-high heat, add the sausage and diced onions. Cook for 8–10 minutes, crumbling the sausage as it cooks until the meat is browned and onions are soft. Drain any excess grease.
Step 2: Add Garlic and Flour
Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir for 1–2 minutes to remove the raw taste and create a thickening base for the soup.
Step 3: Season and Simmer
Add the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir to coat the sausage mixture with all those fragrant spices.
Slowly pour in the chicken broth, using a silicone spatula to scrape any bits from the bottom of the pot (this adds serious flavor!). Stir in the heavy cream. Bring to a gentle boil, then reduce to a simmer.
Step 4: Add Kale and Tortellini
Add in the kale and tortellini and let the soup simmer for 3–5 minutes, or until the tortellini is tender and cooked through.
Tip: If using frozen tortellini or a variety that requires longer cooking, add it to the pot first and cook according to package instructions, adding the kale during the last 5 minutes.
Step 5: Season and Serve
Taste the soup and season with salt as needed. Start with ¼ teaspoon and adjust to your liking.
Serve hot, garnished with freshly grated parmesan or alongside crusty garlic bread.
Suggested Sides
Pair your bowl of Sausage Tortellini Soup with:
- Garlic Bread with Cheese
- Simple Caesar Salad
- Crusty Baguette
- Grilled Zucchini or Roasted Veggies
Variations and Tips
- Make it spicy: Use hot Italian sausage and add extra cayenne or hot sauce.
- Swap the greens: Use spinach or Swiss chard instead of kale.
- Use different tortellini: Cheese, spinach, or meat-filled all work beautifully.
- Lighten it up: Use half-and-half or evaporated milk instead of cream.
- Make ahead: Prep sausage and broth in advance; add tortellini just before serving.
Storage and Reheating
This soup keeps well for up to 3 days in the fridge. The tortellini may absorb some of the broth, so consider adding a splash of broth or cream when reheating.
Reheat tip: Warm over medium-low heat to avoid separating the cream.
Final Thoughts
If you’re looking for a soul-warming, crowd-pleasing soup that feels indulgent but takes minimal effort, Sausage Tortellini Soup is your new best friend. It delivers bold flavor with each spoonful—thanks to the sausage, creamy base, and just the right kick of spice.
It’s the kind of soup that makes you want to sit a little longer at the table, share stories, and maybe grab seconds (or thirds). Whether it’s a cold winter night or a breezy summer evening, this one-pot wonder fits every mood and mealtime.
Sausage Tortellini Soup
Ingredients
- 1 pound ground Italian sausage mild or hot
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon oregano
- Pinch of cayenne pepper optional
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- Pinch of red pepper flakes
- 5 cups chicken broth low sodium recommended
- 1 cup heavy cream
- 2 cups chopped kale
- 2 cups tortellini just under 10 oz, refrigerated or frozen
- Salt to taste
Instructions
Step 1: Brown the Sausage and Onion
- If your sausage comes in links, remove the casings. In a large pot over medium-high heat, add the sausage and diced onions. Cook for 8–10 minutes, crumbling the sausage as it cooks until the meat is browned and onions are soft. Drain any excess grease.
Step 2: Add Garlic and Flour
- Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir for 1–2 minutes to remove the raw taste and create a thickening base for the soup.
Step 3: Season and Simmer
- Add the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir to coat the sausage mixture with all those fragrant spices.
- Slowly pour in the chicken broth, using a silicone spatula to scrape any bits from the bottom of the pot (this adds serious flavor!). Stir in the heavy cream. Bring to a gentle boil, then reduce to a simmer.
Step 4: Add Kale and Tortellini
- Add in the kale and tortellini and let the soup simmer for 3–5 minutes, or until the tortellini is tender and cooked through.
Tip: If using frozen tortellini or a variety that requires longer cooking, add it to the pot first and cook according to package instructions, adding the kale during the last 5 minutes.
Step 5: Season and Serve
- Taste the soup and season with salt as needed. Start with ¼ teaspoon and adjust to your liking.
- Serve hot, garnished with freshly grated parmesan or alongside crusty garlic bread.
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