If you are craving a comforting, hearty, and utterly delicious meal, this Sausage Tortellini Soup Recipe will quickly become your new go-to. It’s a luscious blend of spicy Italian sausage, pillowy tortellini, and vibrant kale, all swimming together in a creamy, aromatic broth that hugs your taste buds with every spoonful. Perfect for chilly evenings or anytime you want a satisfying soup that feels like a warm hug from the inside out.
Ingredients You’ll Need
Gathering the right ingredients is key to unlocking the full flavor and texture of this soup. Each item plays a crucial role, from the savory sausage to the tender kale, creating a perfectly balanced and colorful dish that’s simple but exceptionally comforting.
- 1 pound ground Italian sausage (hot or mild): Adds rich, spiced protein and a flavorful base for the soup.
- 1 small yellow onion, diced: Brings sweetness and depth that enhances the sausage’s savoriness.
- 3 cloves garlic, minced: Infuses aromatic warmth and a slight punch.
- 3 tablespoons all-purpose flour: Helps to thicken the broth for a creamy texture.
- 1 teaspoon dried basil: Offers a fragrant herbal note that brightens the soup.
- ½ teaspoon dried oregano: Adds an Italian flair with its bold earthiness.
- 1 pinch cayenne pepper (optional): Gives a subtle kick if you like a little heat.
- 1 teaspoon hot sauce (such as Texas Pete or Frank’s): Boosts the spice and complexity.
- ½ teaspoon mustard powder: Adds a slight tang and depth.
- ¼ teaspoon black pepper: Enhances overall seasoning with gentle spice.
- 1 pinch red pepper flakes: Provides extra warmth and dimension.
- 1 cup heavy cream: Creates a luscious, velvety broth that comforts with every sip.
- 5 cups chicken broth: The flavorful liquid base that ties all ingredients together.
- 2 cups chopped kale: Adds a fresh, earthy note plus vibrant green color and nutrition.
- 2 cups tortellini (refrigerated or frozen): Soft, cheesy pasta that makes the soup wonderfully filling.
- Salt, to taste: The final seasoning to bring all the flavors into perfect harmony.
How to Make Sausage Tortellini Soup Recipe
Step 1: Brown the Sausage and Onions
Start by removing casings from the sausage if necessary to ensure even cooking. In a large pot or Dutch oven over medium-high heat, brown the sausage along with the diced onion until the meat is cooked through and the onions become translucent and fragrant. Be sure to drain any excess grease to keep the soup from becoming oily. Add the minced garlic and cook for one more minute until it releases its irresistible aroma.
Step 2: Make the Roux
Sprinkle the all-purpose flour over the sausage mixture and cook for 1 to 2 minutes, stirring constantly. This step is essential because it creates a roux that will thicken the soup, giving that creamy, luxurious texture we all love in a hearty soup.
Step 3: Add Spices and Herbs
Next, stir in the dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. This medley of spices breathes life into the soup with layers of flavor, balancing savory, spicy, and herbal notes perfectly.
Step 4: Create the Broth
Pour in the chicken broth while scraping the bottom of the pot with your spoon to loosen up any browned bits—that’s where some of the best flavors hide. Then slowly stir in the heavy cream. Bring everything to a boil, then reduce the heat to simmer gently, letting the soup develop its rich, creamy character.
Step 5: Add Tortellini and Kale
Add your tortellini to the simmering soup and cook for 3 to 5 minutes, or according to the package instructions, until tender and delightful. During the last 5 minutes, toss in the chopped kale so it wilts just enough to retain its color and freshness without getting mushy.
Step 6: Season and Serve
Give your soup a final taste and adjust the salt to your liking. That’s it! The Sausage Tortellini Soup Recipe is ready to be ladled into bowls. Serve it hot alongside crusty bread or garlic bread for a meal that feels both effortless and indulgent.
How to Serve Sausage Tortellini Soup Recipe
Garnishes
To elevate your soup experience, sprinkle freshly grated Parmesan cheese on top for a nutty, melty finish. A few torn basil leaves or a small drizzle of extra-virgin olive oil can add a fresh and glossy touch that makes each spoonful shine.
Side Dishes
Crusty garlic bread or a warm baguette is an ideal pairing here, perfect for soaking up the creamy broth. A simple green salad with a light vinaigrette can also provide a refreshing contrast and balance the richness of the soup wonderfully.
Creative Ways to Present
Serve this soup in individual bread bowls for a rustic, fun presentation that doubles as an edible container. For entertaining, ladle it into small cups or mason jars to create a cozy appetizer that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store leftover Sausage Tortellini Soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delicious meal to enjoy the next day.
Freezing
This soup freezes best without the tortellini, as pasta can get mushy when thawed. Freeze the broth and sausage mixture separately in freezer-safe containers for up to 2 months. When ready, thaw and add fresh tortellini when reheating.
Reheating
Reheat your soup gently over medium heat on the stovetop, stirring occasionally. Add fresh tortellini during reheating if you froze the base without it, and wilt the kale again at the end to keep it vibrant and tender.
FAQs
Can I use turkey sausage instead of Italian sausage?
Absolutely! Turkey sausage is a leaner option and works well in this soup. Just keep in mind the flavor might be a bit milder, so you could adjust the seasoning to maintain that savory punch.
What kind of tortellini is best for this soup?
Cheese-filled refrigerated or frozen tortellini works beautifully because it cooks quickly and melts into the soup’s creamy broth. You can also use meat-filled tortellini if you prefer an extra protein boost.
Can I make this soup vegetarian?
For a vegetarian version, substitute the sausage with your favorite plant-based sausage and use vegetable broth instead of chicken broth. Kale and tortellini give the soup great substance, so it will still be very satisfying.
How spicy is the soup?
The spice level is moderate with layers of heat from cayenne, hot sauce, and red pepper flakes, but you can easily adjust how much you add. For a milder flavor, reduce or omit the cayenne and red pepper flakes.
Can I prepare this soup in a slow cooker?
While this recipe is designed for stovetop, you can adapt it by browning the sausage and onions beforehand, then adding all ingredients except the cream and tortellini to the slow cooker. Add the cream and tortellini near the end of the cooking time.
Final Thoughts
There is something so wonderfully satisfying about a bowl of this Sausage Tortellini Soup Recipe. It’s rich, comforting, and packed with flavors that feel thoughtfully crafted but are incredibly easy to put together. Give this recipe a try, and I promise it will bring warmth and joy to your dinner table, becoming a cherished family favorite in no time.
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 dish featuring savory Italian sausage, tender tortellini pasta, and nutritious kale in a creamy, flavorful broth. Ready in just 30 minutes, it’s perfect for a quick dinner that satisfies the whole family with a rich blend of spices and a touch of heat.
Ingredients
Meat and Vegetables
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups chopped kale
Dry Ingredients and Spices
- 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
- Salt, to taste
Liquids and Pasta
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups tortellini (refrigerated or frozen)
Instructions
- Brown Sausage and Onions: Remove casings from sausage if necessary. In a large pot or Dutch oven, cook the ground Italian sausage and diced onions over medium-high heat until browned and cooked through. Drain any excess grease. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the cooked sausage mixture. Stir constantly and cook for 1 to 2 minutes to remove the raw flour taste and thicken the mixture slightly.
- Add Spices and Herbs: Stir in dried basil, dried oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Mix well to combine all the flavors.
- Create Broth: Pour in the chicken broth gradually while scraping the bottom of the pot to loosen any browned bits. Slowly stir in the heavy cream. Bring the soup to a boil, then reduce heat to a simmer.
- Add Tortellini and Kale: Add the tortellini to the simmering soup and cook for 3 to 5 minutes, or according to package directions until the pasta is tender. Add chopped kale during the last 5 minutes of cooking so it wilts but retains some texture.
- Season and Serve: Taste the soup and adjust salt as needed. Serve hot, ideally with crusty or garlic bread on the side for a complete and satisfying meal.
Notes
- You can use either hot or mild Italian sausage depending on your spice preference.
- If you want a lighter version, substitute half-and-half for heavy cream or use a low-fat cream.
- Kale can be swapped with spinach or other leafy greens if preferred.
- For a vegetarian version, omit sausage and use vegetable broth, adding mushrooms or plant-based sausage alternatives.
- Stir frequently when adding flour to avoid lumps and ensure even thickening.
- Be cautious with the cayenne and red pepper flakes if you prefer less heat; add gradually and taste as you go.
