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.
- I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Texas Pete hot sauce or Frank’s Hot Sauce.
- This recipe is in The Cozy Cookbook on page 51!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for 3+ months.
- Note that the tortellini will continue to absorb broth during storage. I recommend boiling the tortellini separately and add it directly to serving bowls if you plan on having leftovers.
- 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.
- Spice Rack– This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
- 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.
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
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Sausage Tortellini Soup
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 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups tortellini, just under 10 oz. (refrigerated or frozen)
- Salt/ to taste
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 basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
- Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the heavy 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 serve! (This is great with Garlic Bread with Cheese!)
Notes
- I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Texas Pete hot sauce or Frank's Hot Sauce.
- 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 recipe is in The Cozy Cookbook on page 51!
Crock Pot Method:
- Brown the sausage/onions on the stove top and add the flour as outlined in steps 2 + 3.
- Transfer everything except for the cream, tortellini, and spinach to the slow cooker.
- Cook it on high for 4-5 hours or on low for 6-7.
- Stir in the kale toward the end and let that heat up for 10-15 minutes.
- Turn heat off. Temper the cream in the microwave for 45 seconds and stir it in slowly>
- Add cooked tortellini to serving bowls and ladle soup on top!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for 3+ months.
- Note that the tortellini will continue to absorb broth during storage. I recommend boiling the tortellini separately and add it directly to serving bowls if you plan on having leftovers.
- Be sure to try my chicken tortellini soup recipe next!
Nutritional information an estimate and is per serving. Each serving is 1 cup, and this recipe makes approximately 10 cups.
Hi Stephanie, I have made your Sausage Tortellini soup twice now. I just love it. I added six cups of broth and cut the cream to 1/2 cup. Very tasty with a hint of spice. Thank you. Will watch your site for more recipes . I would like to leave a photo.
Marilyn Perez
I’m so happy you enjoyed the soup Marilyn, thanks so much for the great comments and review!💖
I’m more of a lurker than a commenter, but this soup deserves a comment. It’s now in my top 3 favorite soups, and I can’t get enough. I made it as is at first and now I make it every few weeks. It is also easy to make vegetarian or vegan (I don’t handle much dairy well these days). When going veg, I swap in Impossible savory sausage, use 1-2 T olive oil for the fat missing in the plant sausage, and use coconut milk in place of heavy cream. And sometimes I cram in a whole pound of kale and a can of white beans because fiber! I can handle the Parmesan rind fortunately, and boy does that boost the flavor. Thank you for such a delicious soup!
I’m so glad this turned you into a commenter Andy! Thanks so much for adding the steps to make it Veg, I’m so happy you’re enjoying this one❤️! It’s probably one of my top 3 soups too.
My hubby & I made this last night!! Delicious! I couldn’t wait to eat the leftovers!! We will be making this again and again!! Highly recommend!
I’m so happy you guys will be making this again Kim, sounds like you nailed it! Thanks so much for the great comments and review!💖
This was an absolute hit! It was easy to make and was delicious! Let’s just say there wasn’t any leftovers! Thank you for this recipe!
You’re very welcome Kasey! I’m so happy this was such a hit, thanks so much for taking the time to leave a review!❤️
Just made this! Followed the recipe exactly though I used bouillon powder and water instead of straight broth. It was so delicious! Definitely a keeper!
I’m so happy to hear that Desiree, thanks so much for the great comments and review!💖
Love this soup so much it is delicious
I am so happy that you love the soup Erika!! Thank you!!
Can the pork sausage be substituted with chicken or turkey?
Hi Destinee, the sausage really lays the foundation for the flavor in this soup, so while you can substitute it with chicken or turkey the flavor will be more on the bland side.
What type of hot sauce do you use?
Hi Danielle! I use Frank’s Hot Sauce 🙂
I followed the recipe exactly. It was delicious. This will definitely be on my menu a lot.
I’m so happy this was such a success, thanks so much for the great comments and review!💖
This was delicious. Can’t wait to make again.
I’m so happy to hear that, thanks so much for the great review!💖