Home » 30 Minute Meals » Sausage Tortellini Soup
by Stephanie on February 8, 2021 (Updated August 20, 2024)1,613*This post may contain affiliate links. Read more »
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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!
Sausage Tortellini Soup
Wait until youtastethis 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.
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.
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.
- I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Texas Pete hot sauce or Frank’s Hot Sauce.
- This recipe is in The Cozy Cookbook on page 51!
- For a similar recipe with a twist, try my Sausage Gnocchi Soup!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for 3+ months.
- Note that the tortellini will continue to absorb broth during storage. I recommend boiling the tortellini separately and add it directly to serving bowls if you plan on having leftovers.
- Be sure to try my chicken tortellini soup recipe next!
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.
- Spice Rack–This is the one I have, it’s asnapto measure out your seasonings quickly and easily. (Big time saver.)
- 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.
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Try These Next
- Clam Chowder
- Chicken Enchiladas
- Meatball Soup
- Pasta Primavera
- Marry Me Chicken Pasta
- Tomato Basil Pasta
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Sausage Tortellini Soup
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
4.99 from 704 ratings
Servings: 10 cups
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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 Italian 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 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups tortellini, just under 10 oz. (refrigerated or frozen)
- Salt/ to taste
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 basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the heavy 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 serve! (This is great with Garlic Bread with Cheese!)
Notes
Pro Tips:
- I use RANA refrigerated cheese-filled tortellini for this recipe. I also use Texas Pete hot sauce or Frank's Hot Sauce.
- 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.
- This recipe is in The Cozy Cookbook on page 51!
- For a similar recipe with a twist, try my Sausage Gnocchi Soup!
Crock Pot Method:
- Brown the sausage/onions on the stove top and add the flour as outlined in steps 2 + 3.
- Transfer everything except for the cream, tortellini, and spinach to the slow cooker.
- Cook it on high for 4-5 hours or on low for 6-7.
- Stir in the kale toward the end and let that heat up for 10-15 minutes.
- Turn heat off. Temper the cream in the microwave for 45 seconds and stir it in slowly>
- Add cooked tortellini to serving bowls and ladle soup on top!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for 3+ months.
- Note that the tortellini will continue to absorb broth during storage. I recommend boiling the tortellini separately and add it directly to serving bowls if you plan on having leftovers.
- Be sure to try my chicken tortellini soup recipe next!
Nutritional informationan estimate and is per serving.Each serving is 1 cup, and this recipe makes approximately 10 cups.
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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Soup
Cuisine: American, Italian
Author: Stephanie
30 Minute Meals Dinner Italian Our Favorite Recipes Popular Sausage Recipes Soup
posted by Stephanie on February 8, 2021 — 1,613 Comments »
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Leave a Comment & Rate this Recipe
1,613 comments on “Sausage Tortellini Soup”
Megan — Reply
So delicious and so easy to make!! My husband and I loved it!
Stephanie — Reply
I’m so happy to hear that Megan, thank you sooo much!!!
Tiara — Reply
I made this soup last year & it was such a hit! I’m wanting to take it to a party. Could I make it all on the stovetop & then transfer to crockpot & keep on warm?
Stephanie — Reply
Hi Tiara! I am so happy to hear that! Yes you definitely could, but I would cook the tortellini separately until just cooked through, drain, store separately, and add it to the crock pot just before serving so that consistency is perfect! ❤️
Cate — Reply
This is easy and DELICIOUS soup! Everyone loves it!
Stephanie — Reply
I am so happy that you and everyone else loved it Cate!! Thank you so much for the review!! 🙂 -Stephanie
Annette — Reply
So delicious!! I used spinach and added the Parmesan rind. Definitely will make this soup again!
Stephanie — Reply
Nice work using the rind Annette! I’m so happy you enjoyed this, thanks so much for the great review!❤️
Missy — Reply
I see this recipe everywhere but im not a fan of Italian sausage. 🙁
Stephanie — Reply
I love using pork sausage, jimmy dean brand- it comes in a wide tube and it’s near the bacon and breakfast sausage! ❤️
Noelle — Reply
My daughters are vegetarians so I make a pot for them without meat and a pot for my boys and I with the sausage. It’s both of my daughters favorite soup EVER. So you can definitely skip the meat!! 🙂
Chrissy — Reply
I typically use turkey sausage and it doesn’t change the taste at all! I’ve also used plant based sausage and, while the texture is a little different, the flavor is the same.
Chris — Reply
I didn’t have flour…that’s ok!
I didn’t have cream…used half and half instead!
It was excellent!!!🩵🩵🩵🩵🩵Stephanie — Reply
I’m so happy to hear that Chris, excellent! Thank you so much for taking the time to leave a review, I really appreciate it! 🙂 -Stephanie
Jessica — Reply
I’ve been making this soup for a couple of years now, and came across your version. This was the first time I’ve added the pinch of red pepper flake, hot sauce and ground mustard. (Everything else I do to a T, except a add a little diced mushroom to the saute stage.) Wow. Those additions really bring this to a whole new flavor level. Absolutely amazing! Now I need to dive into all of your other recipies!
Stephanie — Reply
Hey Jessica! I am SO excited that you decided to give my version a go and that you trusted my flavor enhancers! If you tasted the difference with those, you’re going to LOVE my other recipes, I really can’t wait for you to try more. Thank you so much for taking the time to leave a review!! 🙂 -Stephanie 💜
