Nothing warms a chilly evening like a bowl of creamy Sausage Tortellini Soup. Packed with savory sausage, tender tortellini, and fresh kale in a rich, silky broth, it’s comfort in a single pot. Plus, it’s ready in about 30 minutes — perfect for busy weeknights or cozy weekends alike.
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Why You’ll Love This Sausage Tortellini Soup
This Sausage Tortellini Soup is the kind of meal that feels homemade without the hassle. It comes together in one pot, cooks fast, and fills your kitchen with cozy aromas. The sausage adds a deep, savory base while the cheese tortellini bring satisfying heartiness. Meanwhile, the cream ties everything together in a smooth, rich broth. It’s also flexible — you can use kale or spinach, mild or spicy sausage, and even tweak the seasoning to taste. Since it stores and reheats well, this soup is perfect for easy meal prep or a family dinner that everyone loves.
Ingredients You’ll Need
This recipe keeps things simple with common ingredients that blend into a flavorful, creamy soup. Italian sausage (hot or mild) gives the dish its savory backbone. Onion and garlic build that classic, homey base of flavor. A bit of flour helps thicken the broth so it’s creamy but not heavy. Dried basil, oregano, mustard powder, and a hint of hot sauce create warm, balanced depth. The chicken broth and heavy cream make the soup silky, while kale adds freshness and color. Cheese tortellini make it hearty enough for a full meal. Finally, salt and black pepper bring everything into balance, making every spoonful comforting and satisfying.
How to Make Sausage Tortellini Soup
Brown the Sausage and Aromatics
Start by removing sausage casings if needed, then cook the sausage with diced onion in a large pot over medium-high heat until browned and the onion softens. Drain excess fat so the soup stays rich but not oily, then stir in garlic and cook briefly until fragrant.
Build the Flavor Base
Sprinkle flour over the sausage mixture and cook for a minute or two to remove the raw taste. Stir in basil, oregano, mustard powder, hot sauce, cayenne (if using), and red pepper flakes. These spices wake up the broth and make every bite flavorful.
Simmer the Soup
Slowly pour in the chicken broth while scraping the bottom of the pot to loosen any browned bits. Stir in the heavy cream, then bring the soup to a gentle boil. Once boiling, lower the heat and simmer for several minutes so the flavors can blend.
Add Tortellini and Greens
Finally, add kale and tortellini. Let the soup simmer until the greens wilt and the pasta is tender, about 3 to 5 minutes. Taste and add salt if needed, then serve hot.
Pro Tips for the Best Flavor
For the best results, use refrigerated cheese tortellini for a tender bite. The mustard powder and hot sauce don’t make the soup spicy — they simply add savory depth. If you want extra richness, simmer a Parmesan rind in the broth and remove it before serving. Spinach can replace kale for a softer texture and milder flavor. To keep leftovers from soaking up too much broth, cook tortellini separately and add it to each serving bowl before ladling in the soup.
Serving Suggestions
Sausage Tortellini Soup is delicious on its own but pairs beautifully with crusty bread or buttery garlic bread. A sprinkle of freshly grated Parmesan on top adds a touch of luxury. For spice lovers, a pinch of red pepper flakes gives a nice kick. Serve it in warm bowls for cozy weeknight dinners, and watch it become a family favorite fast. For other hearty options, try the creamy sausage potato soup or the easy orzo leek and dill soup.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of broth or cream to loosen the texture. Warm it gently on the stove or in the microwave, stirring occasionally. For longer storage, freeze it for up to three months, ideally without the tortellini. When ready to serve, cook fresh tortellini and stir them in for that just-made texture.
Frequently Asked Questions
How long does tortellini soup last in the fridge?
It keeps up to three days in the refrigerator in an airtight container.
Do you have to cook tortellini before adding to soup?
No, it cooks directly in the broth in just a few minutes.
Can I freeze sausage tortellini soup?
Yes, though it’s best to freeze it without the tortellini and add fresh pasta later.
Should you cook sausage before adding to soup?
Absolutely. Browning the sausage first builds flavor and keeps the soup from becoming greasy.
Other Recipes You May Enjoy
- Creamy Chicken Tortilla Soup
- The Best White Bean Soup
- Easy Orzo, Leek and Dill Soup
- Pumpkin Soup Recipe
Final Thoughts
This Sausage Tortellini Soup is pure comfort made easy. It’s hearty, creamy, and full of flavor with very little effort. Perfect for family dinners, meal prep, or chilly nights, it’s a recipe that delivers every single time. Once you’ve tried it, you’ll come back to it again and again.
For more cozy dinner ideas, check out the best white bean soup recipe or this pumpkin soup recipe. You can also find inspiration on my Pinterest page.
Sausage Tortellini Soup
Equipment
- Large pot or Dutch oven For browning sausage and simmering soup
- Wooden spoon For stirring and scraping browned bits
- Measuring cups and spoons For precise ingredient portions
- Knife and cutting board For chopping onion and kale
Ingredients
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
- 5 cups chicken broth
- 1 cup heavy cream
- 2 cups chopped kale
- 2 cups tortellini (about 10 oz, refrigerated or frozen)
- Salt to taste
Instructions
- Remove casings if using sausage links and cook sausage with diced onion in a large pot over medium-high heat until the meat is browned and onions are softened, about 8–10 minutes. Drain excess fat and add minced garlic; cook briefly until fragrant.
- Sprinkle flour over the mixture and cook for 1–2 minutes to remove raw flour taste. Stir in basil, oregano, mustard powder, hot sauce, cayenne (if using), black pepper, and red pepper flakes until fragrant and evenly coated.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Slowly stir in heavy cream, bring to a boil, then reduce heat to simmer for 5 minutes to blend flavors.
- Add chopped kale and tortellini. Simmer for 3–5 minutes until the greens wilt and the pasta is tender. Taste and adjust seasoning with salt as needed, then serve hot.
