The Cozy Cook

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!

A bowl of creamy sausage tortellini soup with kale and a spoon.

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.

A pot with ground sausage and onions with chicken broth and half and half being added.

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.

Adding kale and tortellini to Sausage Tortellini Soup.

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.

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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A bowl of Creamy Sausage Tortellini Soup with kale and red pepper flakes.

Sausage Tortellini Soup

5 from 46 ratings
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 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!

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.

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

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132 comments on “Sausage Tortellini Soup”

  1. So so good and easy!!! Comfort food at its finest! I added an extra pound of sausage, because I love sausage and it was great! Thank you

    • I’m so happy you enjoyed this Brandy! I agree, definitely full of comfort!❤️ Nothing wrong with a little extra sausage. Thanks so much for the great comments and review!

  2. Made this for the first time. It is soooo good! I doubled the recipe (used 3 boxes broth) and used 1 pound of Italian sausage and 1 pound. Will make again! 

  3. I absolutely LOVED this recipe! It was quick and easy. I loved being able to measure out and drop most all the ingredients into the pot. Minimal chopping=major time saver. The best part was how rich and developed the flavors tasted after just a short time cooking. Do yourself a favor and don’t omit the red pepper flakes, cayenne, and hot sauce. They all enrich that Italian “spice” from the sausage. This soup came out tasting like the same soup I love from Olive Garden (maybe even better)! Great recipe, Steph! Keep em’ coming 🙂

    • Thanks so much for the great comments and review Stephanie!💖 I’m so happy you loved this! I totally agree, don’t leave out the red pepper, cayenne, and hot sauce.

  4. My husband is making this soup for me tonight.

  5. Made this last night and it was OUTSTANDING! My entire family (kids 8, 10, 12) all had seconds and my husband saved a bowl for lunch today. I used what I had on hand: mild pork sausage and spinach. I omitted the cayenne, but stuck with the hot sauce and our soup wasn’t spicy at all, but had great depth of flavor! This is a new staple for us. Thank you!!

    • You’re very welcome Katie! I’m so happy the whole family liked it so much!💖 It’s always the best feeling making a meal that everyone in the family loves. Thanks so much for taking the time to comment and review!

  6. Delicious!  I used hot Italian sausage. Followed the recipe exact. Wonderful!

  7. Is the serving size for this soup 1 cup? Is that what the 314 calories is equating to? Thank you

  8. Hi!! What kind of hot sauce did you use!? Does it matter? 

  9. Hi! I’ve made a version similar to this, but didn’t include sausage. I want to try your recipe but do you think I could sub the Italian sausage for pork sausage? 
    Thank you! Brandy 

  10. Stephanie, thanks for sharing this recipe. I love everyone’s comments. I didn’t have mustard powder so I used a brown mustard. My house smells heavenly – its a Fall rainy day in the PNW. I made it early so I was going to let it simmer and add the tortellini and the spinach in closer to serving it later.

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