Sausage Tortellini Soup
Creamy Sausage Tortellini Soup is a thick creamy soup base with Italian sausage, kale, seasonings and is ready in just 30 minutes. An easy dinner recipe that’s perfect paired with dinner rolls or a salad.
If you’re feeling stuck on the same old recipes for weeknight dinners, then you should give this sausage tortellini soup a whirl! It’s so easy to make and is a great “stick to your ribs” kind of meal for chilly winter evenings. This soup is packed with protein and delicious herbs and seasonings that make it irresistibly yummy.
Round out your dinner with some delicious homemade dinner rolls and a salad. Or, make this quick and easy air fryer garlic bread if you’re short on time. This one pot soup recipe will not disappoint! I bet it’ll even become a favorite to add to your weeknight dinner recipe rotation.
Why You’ll Love Sausage Tortellini Soup
- This easy soup recipe can be made in just one pot! I love easy clean-up after dinner on weeknights.
- Creamy sausage tortellini soup only takes 30 minutes to make! Such a tasty meal in just a few minutes.
- The creamy broth and cheesy tortellini makes this soup a yummy option for even the pickiest eaters.
Ingredients needed for Sausage Tortellini Soup
- Ground Italian Sausage – You can usually find ground Italian sausage in the cooler near the bacon at your local grocery store. Sometimes you can find it in the freezer section too!
- Yellow Onion – The milder flavor of a yellow onion is perfect for this soup.
- Minced Garlic – You can either use three fresh garlic cloves and mince them yourself, or use the equivalent out of a jar of pre-minced garlic.
- All-Purpose Flour – A few tablespoons of all-purpose flour helps to thicken the broth and make the soup extra creamy.
- Dried Basil – Fresh basil may have too strong of a flavor, so be sure to use dried basil.
- Oregano – Oregano will give your soup that quintessential “Italian” touch!
- Mustard Powder – I know, I know…mustard powder? It sounds weird but the flavor it provides is so tasty in creamy sausage tortellini soup.
- Pepper – A little touch of pepper will help bring out all of the other flavors in this recipe.
- Heavy Cream – Heavy cream is the key to the delicious, creamy, broth in sausage tortellini soup!
- Chicken Broth – Grab a box of your favorite chicken broth to use in this tasty soup.
- Kale – Fresh kale will hold up best in this easy soup recipe.
- Frozen Cheese Tortellini – You can find this in the frozen foods section of your local grocery store.
How to Make Italian Sausage Tortellini Soup
In your large soup pot, cook the ground Italian sausage and diced onion until there is no pink left in the meat. If there is grease, be sure to drain it off before adding anything else into the pot.
Add your minced garlic to the same pot and sauté it for about one minute.
Pour in your all-purpose flour and cook for a few minutes. Then, add all of the seasonings into the pot and stir them in until thoroughly incorporated.
Pour in the chicken broth and stir until combined. Then, slowly add the heavy cream to the soup.
Allow the soup to come to a boil and then let it simmer.
Once simmering, add in your frozen tortellini and simmer until they’re cooked through. Add your kale and cook for another 3 minutes, and then serve!
What to serve with Sausage Tortellini Soup
This soup pairs great with any type of bread! Grab a fresh baguette from the grocery store or make these easy homemade crescent rolls or some cheesy garlic bread.
Make your soup extra cheesy by topping each bowl with a little grated parmesan cheese.
Storage tips for Italian Sausage Tortellini Soup
You can save leftovers of your soup, but keep in mind that the tortellini will continue to soak up the broth. So if you anticipate you’ll have leftovers, I recommend boiling the tortellini separately and adding it each serving of soup.
FRIDGE: Store leftover soup, ideally separate from the tortellini, in an airtight container in the fridge for 3 to 4 days.
FREEZER: Leftovers will last up to 3 months in an airtight container kept in the freezer.
To reheat, add the soup to a pot and slowly heat it on the stove-top over medium heat.
Can I use frozen kale?
You can, but it may become soggy in your soup. Fresh kale will give the best texture after simmering in the soup.
Do I have to use italian sausage?
You do not have to use Italian sausage, but if you sub it for something else, note that you may need to add a bit of Italian seasoning to your soup. Some good alternatives would be ground turkey, ground chicken, or lean ground beef.
Can I use half and half instead of heavy cream?
Sure! Your broth won’t end up as creamy, but half and half can replace the heavy cream if you’d like to use it instead.
Pro Tips for the best Sausage Tortellini Soup
- If you’re looking to add a bit more kick to your soup, use hot Italian sausage and add some red pepper flakes to your pot of soup.
- Top each bowl of creamy sausage tortellini soup with grated parmesan or shredded mozzarella for an extra cheesy experience!
- If you don’t like kale, swap it out for some fresh spinach.
This delicious and creamy soup always hits the spot! Let me know how it turns out if you make it.
More Soup Recipes You’ll Love
- Did you love this sausage tortellini soup? Then check out this Crock Pot Creamy Tortellini Soup.
- If you need some more Instant Pot recipes, check out this amazing Instant Pot Potato Soup.
- Crock Pot White Chicken Chili is one of my favorite go-to soups.
- Need a super cheesy soup recipe? Check out this Easy Cheeseburger Soup.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Sausage Tortellini Soup
- 1 pound ground Italian sausage hot or mild
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 Tablespoons all-purpose flour
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale chopped
- 12 ounces frozen cheese tortellini
- In a skillet cook and crumble sausage and diced onions on medium-high heat until the onions are softened and the sausage is cooked through, about 8-10 minutes. Drain off any excess grease. Add garlic and sauté for 1 minute or until fragrant.
- Add the flour to the skillet, stir and cook for 1-2 minutes.
- Next, add the basil, oregano, mustard powder and pepper to the skillet and stir to combine.
- Slowly pour in broth and mix to combine. Then slowly add the heavy cream to the skillet. Stir to combine. Then bring to a boil and reduce to a simmer.
- Add the frozen tortellini and simmer for 7 minutes. Then add kale and simmer for an additional 3 minutes.
- Serve immediately.
- FRIDGE: Store leftover soup, ideally separate from the tortellini, in an airtight container in the fridge for 3 to 4 days.
- FREEZER: Leftovers will last up to 3 months in an airtight container kept in the freezer.
- To reheat, add the soup to a pot and slowly heat it on the stove-top over medium heat.
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