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 Garlic Bread with Cheese or 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.

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. Note that the tortellini will continue to absorb broth during storage. You may choose to boil tortellini separately and add them directly to serving bowls.
• This soup does freeze well but I recommend boiling tortellini separately so that it doesn’t absorb too much broth or get overly soft.
• Be sure to try my chicken tortellini soup recipe next!

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.

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Sausage Tortellini Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

4.98 from 140 ratings

Servings: 10 cups

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This creamy Sausage Tortellini Soup is a 30 minute meal that’s easy to make with sausage, kale, simple seasonings, broth, and cream!

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 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 and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. 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 Garlic Bread with Cheese.

Notes

I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Texas Pete hot sauce for this recipe, but any variety is fine!

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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.

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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.

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Storage

• Store in an airtight container and refrigerate for up to 3 days. Note that the tortellini will continue to absorb broth during storage. You may choose to boil tortellini separately and add them directly to serving bowls.
• This soup does freeze well but I recommend boiling tortellini separately so that it doesn't absorb too much broth or get overly soft.

Nutrition

Calories: 314kcal, Carbohydrates: 15g, Protein: 12g, Fat: 23g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 836mg, Potassium: 318mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1736IU, Vitamin C: 26mg, Calcium: 86mg, Iron: 2mg

Course: Soup

Cuisine: American, Italian

Author: Stephanie