Sausage Tortellini Soup
This creamy sausage tortellini soup is a 30 minute meal that’s easy to make with sausage, kale, simple seasonings, broth, and cream!
Be sure to serve this with a side of my cheesy garlic bread or easy biscuits!
Sausage Tortellini Soup
Wait until you taste this soup. This is one you will undoubtedly add to your favorite list of soup recipes, especially because it’s a 30-minute meal that’s got vegetables, protein, and pasta all in one bowl!
You may scratch your head when you see that I’ve got hot sauce and mustard powder on the ingredients list, but trust me. They enhance the other flavors in the recipe and add a very subtle touch that creates a great base for this soup. Once you try it, you’ll see what I mean!
Check out my PRO tips below on how to add even more flavor to this soup, and what you can use if you don’t have kale on hand!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cook the sausage, onions, and garlic. Add flour and cook for 1-2 minutes. Add basil, oregano, hot sauce, mustard powder, and pepper. Stir to combine.
Add chicken broth and heavy cream. Bring to a boil, reduce to a simmer.
Add kale and tortellini. Cook 3-5 minutes. Taste and add salt if desired. Transfer to serving bowls and add a pinch of red pepper flakes. Serve with Cheesy Garlic Bread or Biscuits!
Pro Tips
- For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.
- 2-3 cups of Spinach can be used instead of kale, stir it in once the tortellini is cooked and let it wilt, about 30 seconds. If you use frozen spinach, let it thaw and pat it dry prior to adding it.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4 quart Soup Pot: The perfect size for this recipe.
- Food Storage Containers– These are what I use, they fit exactly 1 cup and are leak proof, microwave safe, stackable, and BPA free.
- Kitchen Scale: In case you need to weigh the sausage. (I use this all the time.)
- Measuring Spoons– To measure out the seasonings.
- Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
Try These Next
- Salisbury Steak
- Creamy Beef and Shells
- Smothered Chicken
- Garlic Parmesan Pasta
- Chicken Stroganoff
- Sausage Gravy
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Tried This Recipe?
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Sausage Tortellini Soup
Ingredients
- 1 pound ground 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 cup heavy cream
- 5 cups chicken broth
- 2 cups kale
- 2 cups refrigerated tortellini, just under 10 oz.
- Salt/ to taste
- 1 pinch red pepper flakes
Instructions
- Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
- Remove the casings from the sausage if you purchased links. Cook and crumble the sausage over medium-high heat until cooked through. Add the onions halfway through and cook until softened, about 5 minutes. Drain any grease if needed. Add the garlic and cook for 1 minute.
- Add the flour and cook for 1-2 minutes to remove the raw flour taste.
- Add 1 tsp dried basil, ½ tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.
- Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.
- Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
- Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
- Transfer to serving bowls and top with a pinch of red pepper flakes. Serve with cheesy garlic bread.
Notes
Pro Tip: For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer and flavor the soup. If any remains at the end of cooking, it can be discarded. Salt will likely not need to be added if you do this.
2-3 cups of Spinach can be used instead of kale, stir it in once the tortellini is cooked and let it wilt, about 30 seconds.
This soup was amazing. My husband asked when we are having it again. I used hot sausage and frozen spinach.
Hey Linda! I am so happy to hear that! It’s funny, my husband isn’t that much of a soup guy (which is nuts.) but he LOVES this soup too! Almost TOO much, LOL. We never have leftovers! Thanks so much for taking the time to come leave this review, I really appreciate it!! -Stephanie
My husband cooks during the week so on Saturdays I make something special.
This was a HUGE hit! I made it exactly as is and the cheesy bread is a MUST!
I try to be creative and rarely make soup – THIS WAS FANTASTIC!!!
Now this is permanently in the rotation! Thank you!!!
Hi Nancy! I love that you make something special on Saturdays, that is so fun!! I am so glad that you enjoyed this soup and that it will be staying in your rotation! Excellent news, thank you for taking the time to share how it came out for you! -Stephanie
So good. One of my favorite soups. I like to double the recipe so we have it for dinner and then l pyt some in the freezer so I can just pull it out when I want some. Yum!
I love making extra for the freezer too! Soup is one of my favorite lunches so I usually eat it all up throughout the week!😋 Thanks so much for the review, I’m so happy to hear you liked it!
At first I was a little hesitant about adding the hot sauce and the mustard powder, but WOW- this soup was the best I’ve had in years! When I ate leftovers, the tortellini was a little soggy, so next time I’ll keep that separate (but cooked), so when I reheat it I can just add the tortellini.
Hey Sally! I am so happy that you took the plunge and trust and used the hot sauce and mustard powder, as I know it sounds odd! I really appreciate the review too and am so glad that you loved the recipe, thank you so much! -Stephanie
Delicious! 5 Stars!
Thanks so much!!! Happy to hear you liked it!❤️
Loved this recipe. Great for a cold rainy winter day. Definitely used the spices. They were very subtle .
Hey Cindy! I’m so happy that you enjoyed the soup, AND the subtle spices- thank you for trusting me and adding those, they do make a difference! I really appreciate the review as well 🙂 -Stephanie
OMGosh very good. I sent my son to store and he got regular uncooked tortellini and 1 box of broth so I add extra cheeses and ahouldve added more broth so there would’ve been more liquid. It was still delicious either way. 😋
I’m so happy to hear you liked the soup Sue!😃 I’ve been in serious soup mode lately over here in NH. Thanks so much for the review!!!
10/10! Super delicious!
That’s great to hear! Thanks so much for the review!!!😃
This was delicious! I really appreciated the pro tips… I never would have thought to add the rind of the cheese block but figured I’d give it a shot with my Parmesan per your recommendation. It was definitely such a creamy consistency.
I totally know what you mean, I never would have thought to add the rind either until I learned that tip from a chef!😃 Thanks so much for the review!
This is so delicious! I can’t stop at one bowl. My husband is picky and he likes it too. Thanks for the amazing recipe!!
You’re very welcome!😃 I’m so happy you and the husband liked it! (my husband is picky too 🤐)