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Savory, creamy, and filling, sausage tortellini soup is the ultimate comfort meal. Perfect for a chilly winter evening, this soup is easy to whip up and sure to be a crowd-pleaser.
There’s nothing more soothing and cozy when it’s cold outside than a big bowl of soup.
Warm, comforting broth with your favorite meat, noodles, and veggies is the recipe for a perfect meal.
We love making a wide variety of soups, from Mexican corn soup to savory oxtail pho.
You really can’t go wrong with such a simple yet filling dish!
One of my new favorites is this sausage tortellini soup. It’s incredibly easy to make, and it’s packed full of flavor and nourishment.
Table of Contents
Why You’ll Love This Soup
- Need a meal in under 30 minutes? This soup is for you! It’s quick and easy to make, perfect for a busy weeknight.
- With cheese-filled tortellini, Italian sausage, and lots of kale, this soup is a complete meal in one bowl!
- Soup is extremely flexible, so you can substitute many of the ingredients to use up what you have in the fridge. Try a different meat, veggie, broth, or noodle type to make your soup one of a kind.
- There’s nothing more soothing and warming than a big bowl of soup. Whenever it’s cold outside, I crave this delicious comfort meal.
Ingredients
- Italian sausage: Adds ample protein and lots of flavor to this tasty soup.
- Onion and garlic: The base of most good soup recipes!
- Flour: A little bit of all-purpose flour gives this soup a nice consistency.
- Seasoning: A combination of Italian seasoning, salt, pepper, and red pepper flakes make this soup very flavorful and just a little spicy. Feel free to omit the pepper flakes if you don’t want any spice.
- Chicken broth: Gives this soup a rich and savory flavor. You can substitute beef broth, vegetable broth, or even homemade bone broth.
- Kale: Adds delicious color, texture, and fiber! You can also use spinach or another type of leafy green.
- Tortellini: I used packaged tortellini to keep this meal quick and easy. If you have a fondness for making from-scratch pasta, you certainly can!
- Heavy cream: Ties this soup together and gives it a decadent creaminess.
How to Make Sausage Tortellini Soup
Step 1. In a large pot over medium-high heat, cook the sausage and diced onions, breaking the sausage apart as it browns. Cook for 8-10 minutes, or until the onions are softened and the sausage is fully cooked. Drain any excess grease.
Step 2. Add the minced garlic and cook for about 1 minute, stirring frequently.
Step 3. Sprinkle in the flour and stir well to coat the meat. Add the Italian seasoning, black pepper, and red pepper flakes.
Step 4. Pour in the chicken broth, stirring to combine. Bring to a boil, then reduce the heat to a simmer.
Step 5. Add the chopped kale and tortellini. Simmer for 3-5 minutes, or until the tortellini is tender.
Step 6. Pour in the heavy cream and stir until fully combined. Season with salt to taste.
Recipe Tips
- I use fresh, refrigerated tortellini. If you use frozen tortellini, you’ll need to start cooking it a few minutes earlier, before you add the kale.
- If you’re making this soup ahead of time, it’s a good idea to leave out the tortellini and then add it to the soup when reheating. It can get a little mushy if it sits in the broth for too long.
- Both tortellini and kale can develop an unpleasant texture if overcooked, so add them toward the end and don’t leave the soup simmering long after they’ve finished cooking.
- You want the soup lightly simmering when you add the cream, not boiling. Adding the cream slowly will prevent it from curdling.
What to Serve with Sausage Tortellini Soup
The wonderful thing about this soup is that it can be a meal all by itself. Still, I like to supplement my soup with a delicious side dish from time to time.
A classic choice to accompany a bowl of soup is some sort of bread. Anything from Dutch oven cheese bread to whole grain biscuits or fluffy whole grain dinner rolls will work. Serve it up with some salted butter, and you have a tasty and satiating side!
You can also go for a lighter side dish, such as roasted or boiled veggies. Garlic parmesan Brussel sprouts and boiled asparagus are two favorites that my whole family loves.
FAQs
Unfortunately, I would not recommend freezing this soup. The tortellini can get mushy, and the cream may separate when it’s frozen.
Sure! Simply substitute the heavy cream for full-fat coconut milk or your favorite non-dairy cream, and use a noodle that is not cheese-stuffed.
More Comforting Dinner Recipes
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Sausage Tortellini Soup
Equipment
- Large pot
Ingredients
- 1 pound ground Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 teaspoons Italian seasoning
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
- 5 cups chicken broth
- 2 cups kale chopped
- 2 cups tortellini 9 oz package
- 1 cup heavy cream
- Salt to taste
Instructions
- In a large pot over medium-high heat, cook the sausage and diced onions, breaking the sausage apart as it browns. Cook for 8-10 minutes, or until the onions are softened and the sausage is fully cooked. Drain any excess grease.
- Add the minced garlic and cook for about 1 minute, stirring frequently.
- Sprinkle in the flour and stir well to coat the meat. Add the Italian seasoning, black pepper, and red pepper flakes.
- Pour in the chicken broth, stirring to combine. Bring to a boil, then reduce the heat to a simmer.
- Add the chopped kale and tortellini. Simmer for 3-5 minutes, or until the tortellini is tender.
- Pour in the heavy cream and stir until fully combined. Season with salt to taste.
Video
Notes
- I use fresh, refrigerated tortellini. If you use frozen tortellini, you’ll need to start cooking it a few minutes earlier, before you add the kale.
- If you’re making this soup ahead of time, it’s a good idea to leave out the tortellini and then add it to the soup when reheating. It can get a little mushy if it sits in the broth for too long.
- Both tortellini and kale can develop an unpleasant texture if overcooked, so add them toward the end and don’t leave the soup simmering long after they’ve finished cooking.
- You want the soup lightly simmering when you add the cream, not boiling. Adding the cream slowly will prevent it from curdling.
This was such a fun recipe and makes great leftovvers!
You are so right! The flavor just keeps getting better the longer it sits!