If you are craving a cozy, hearty, and absolutely delicious meal that brings all the rich flavors of Italian comfort food into one bowl, this Sausage Tortellini Soup Recipe is an absolute must-try. It combines savory Italian sausage, tender cheese-filled tortellini, and vibrant kale in a creamy, spice-kissed broth that will have you coming back for seconds. This soup is perfect for busy weeknights or when you want to impress friends with minimal effort but maximum flavor. Get ready to fall in love with a dish that’s as satisfying as a warm hug in a bowl.
Ingredients You’ll Need
This Sausage Tortellini Soup Recipe keeps things wonderfully simple with ingredients that pack plenty of punch. Each element plays a unique role: from the spicy sausage lending depth, to the creamy broth wrapping everything in silky richness, and the kale adding a fresh, earthy contrast. Here’s what you’ll need to create this unforgettable soup:
- 1 pound ground Italian sausage (hot or mild): The star protein that brings bold, savory flavor and a satisfying bite.
- 1 small yellow onion, diced: Adds a mild sweetness that balances the spices beautifully.
- 3 cloves garlic, minced: Infuses the broth with warm, aromatic depth.
- 3 tablespoons all-purpose flour: Creates a roux that thickens the soup to a luscious consistency.
- 1 teaspoon dried basil: Provides that classic Italian herbal note.
- ½ teaspoon dried oregano: Enhances earthiness and complements the sausage perfectly.
- 1 pinch cayenne pepper (optional): Adds a gentle kick to awaken the palate.
- 1 teaspoon hot sauce (such as Texas Pete or Frank’s): Layers in tangy heat with just the right balance.
- ½ teaspoon mustard powder: Gives subtle complexity and a little zip.
- ¼ teaspoon black pepper: Essential for seasoning and mild spiciness.
- 1 pinch red pepper flakes: For extra warmth and a touch of visual flair.
- 1 cup heavy cream: Brings the soup’s rich, velvety texture to life.
- 5 cups chicken broth: The flavorful base that ties all ingredients together.
- 2 cups chopped kale: Adds freshness, color, and a nutritious boost.
- 2 cups tortellini (refrigerated or frozen): The tender pasta pockets that soak up all those wonderful flavors.
- Salt, to taste: The finishing seasoning to make every spoonful sing.
How to Make Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage and Onions
Start by removing the casings from your sausage if needed, then cook the sausage with diced onions in a large pot over medium-high heat. This step builds the flavor foundation as the sausage crisps slightly and the onions become soft and sweet. Drain off any excess grease for a lighter soup. Then, stir in the minced garlic and cook for just about a minute until fragrant, being careful not to let it burn.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the sausage mixture and cook it while stirring continuously for 1 to 2 minutes. This little step might seem small, but it’s crucial for creating that silky, thick base for the soup that clings to every ingredient deliciously. The flour roasts just enough to lose its raw taste while helping to bring everything together.
Step 3: Add Spices and Herbs
Incorporate the dried basil, oregano, cayenne pepper (if you like heat), hot sauce, mustard powder, black pepper, and red pepper flakes. Gently stir to combine. This blend of spices lifts the soup’s personality with hints of Italian herbs and a warm, spicy undertone that complements the richness of the sausage and cream beautifully.
Step 4: Create the Broth
Pour in the chicken broth while scraping the bottom of the pot so none of those tasty browned bits stick. Then slowly stir in the heavy cream, watching as the broth transitions into a luxuriously creamy soup base. Bring everything to a boil, then reduce the heat to low and let it gently simmer. This simmering lets the flavors marry perfectly before adding the remaining ingredients.
Step 5: Add Tortellini and Kale
Add the tortellini to the simmering soup and cook for 3 to 5 minutes or according to the pasta package instructions until tender but still slightly firm. Introduce the chopped kale in the last 5 minutes of cooking—it softens just enough to be tender while still maintaining its bright green color and vitality. The tortellini and kale make this soup feel like a total meal.
Step 6: Season and Serve
Give your soup a final taste and season with salt as needed. The seasoning is what balances all those wonderful flavors. Serve the Sausage Tortellini Soup Recipe hot, ideally accompanied by crusty or garlic bread to soak up every last drop. This is the satisfying comfort food you didn’t know you needed on a chilly day.
How to Serve Sausage Tortellini Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan cheese adds a nutty, salty finish that enhances the creamy broth beautifully. For a pop of color and zing, try some chopped fresh parsley or basil. A dash of extra red pepper flakes can bring heat for spice lovers. These simple garnishes make this soup feel special and welcoming at any table.
Side Dishes
This soup shines on its own, but pairing it with warm, crusty bread or garlic bread elevates the meal by adding crunch and a perfect vehicle for soaking up the creamy broth. A simple side salad with lemon vinaigrette adds refreshing brightness and balances the richness with fresh greens and a little acidity.
Creative Ways to Present
For a fun family-style meal, serve the soup in bread bowls made by hollowing out small round loaves—this doubles the comfort factor and saves on dishes! Alternatively, ladle the soup into individual crock bowls and top with your favorite garnishes for a cozy, rustic presentation that’s perfect for entertaining or a relaxed weekend dinner.
Make Ahead and Storage
Storing Leftovers
After enjoying your Sausage Tortellini Soup Recipe, store any leftovers in airtight containers in the refrigerator. It will keep well for 3 to 4 days. The flavors actually deepen overnight, making the next-day reheats even more satisfying.
Freezing
You can freeze this soup, but keep in mind that the tortellini may become a bit softer after thawing and reheating. To freeze, cool the soup completely, then transfer to freezer-safe containers, leaving some space for expansion. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating gently.
Reheating
Reheat the soup in a pot over medium heat, stirring occasionally to prevent sticking and maintain a smooth texture. If the soup seems too thick, add a splash of chicken broth or water to loosen it up. Avoid microwaving for best flavor and consistency, though the microwave works in a pinch.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner alternative and will still provide great flavor. Just watch the seasoning since turkey sausage is often milder; you might want to add a little extra seasoning or hot sauce to keep the soup vibrant.
What kind of tortellini works best?
Refrigerated or frozen cheese tortellini both work wonderfully in this recipe. You can even experiment with meat-filled tortellini if you want an extra protein boost. Just follow package cooking times to avoid overcooking.
Is kale the only green I can use?
Not at all! If you’re not a kale fan or want variety, spinach or Swiss chard make excellent substitutes. Just add them during the last few minutes of cooking so they stay tender and bright.
Can I make this soup dairy-free?
Yes, you can replace the heavy cream with coconut cream or a dairy-free alternative, though this will slightly change the flavor and texture. Using a non-dairy milk with a bit of cornstarch or flour thickener can also work well.
How spicy is the soup with the given spices?
The spice level is mild to medium with the optional cayenne and red pepper flakes providing a gentle heat that complements the sausage without overpowering it. You can easily adjust the spiciness by controlling those additions to suit your taste.
Final Thoughts
This Sausage Tortellini Soup Recipe is one of those magical dishes that feels like a special occasion but comes together quickly and easily. Its rich, creamy broth combined with tender pasta and flavorful sausage is a guaranteed crowd-pleaser. Whether you’re feeding a family or treating yourself, this soup will bring warmth and comfort to your kitchen year-round. Give it a go, and get ready for your new favorite go-to soup!
Print
Sausage Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Sausage Tortellini Soup is a hearty and comforting meal perfect for any day of the week. Featuring Italian sausage, tender tortellini, kale, and a creamy, flavorful broth spiced with herbs and a touch of heat, this soup comes together quickly in just 30 minutes, making it an easy yet satisfying dish for busy households.
Ingredients
Sausage and Vegetables
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Thickener
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce (such as Texas Pete or Frank’s)
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Broth and Add-ins
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups chopped kale
- 2 cups tortellini (refrigerated or frozen)
- Salt, to taste
Instructions
- Brown Sausage and Onions: Remove casings from the Italian sausage if necessary. In a large pot or Dutch oven, brown the sausage and diced onions over medium-high heat until the sausage is fully cooked and the onions are translucent. Drain any excess grease to keep the soup from being too oily. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the sausage and onion mixture. Cook for 1 to 2 minutes, stirring constantly to form a roux that will help thicken the soup.
- Add Spices and Herbs: Stir in dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes evenly into the roux and sausage mixture to build the soup’s flavor base.
- Create Broth: Pour in the chicken broth slowly while scraping the bottom of the pot to loosen any flavorful browned bits. Then, slowly stir in the heavy cream. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
- Add Tortellini and Kale: Add the tortellini to the simmering broth and cook according to the package instructions, generally 3 to 5 minutes until they are tender. Add the chopped kale during the last 5 minutes of cooking to wilt it without overcooking.
- Season and Serve: Taste the soup and adjust salt as needed. Serve hot, ideally accompanied by crusty bread or garlic bread for a complete meal.
Notes
- Use either hot or mild Italian sausage depending on your spice preference.
- Cayenne pepper is optional; omit if you prefer less heat.
- Fresh kale can be substituted with other greens like spinach, but adjust cooking times accordingly.
- For a thicker soup, add a little more flour to the roux, or for a thinner soup, add extra chicken broth.
- Refrigerated or frozen tortellini both work well; adjust cooking time to package instructions.
- Leftovers reheat well and flavors often deepen after a day.
