This creamy Sausage Tortellini Soup is a comforting, protein-packed meal ready in just 30 minutes.
Loaded with Italian sausage, tender tortellini, and nutrient-rich kale, it provides a satisfying balance of protein, fiber, and healthy fats.
Quick, flavorful, and perfect for weeknight dinners or meal prep, this soup brings cozy, hearty flavors to the table without any fuss.
Creamy Sausage Tortellini Soup
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 chef’s knife
- 1 silicone spatula or wooden spoon
- Measuring Cups and Spoons
- Optional: Slow cooker (for crock-pot method)
Ingredients
- 1 lb ground Italian sausage hot or mild
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 Tbsp all-purpose flour
- 1 tsp dried basil
- ½ tsp dried oregano
- 1 pinch cayenne pepper optional
- 1 tsp hot sauce
- ½ tsp mustard powder
- ¼ tsp black pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups chopped kale
- 2 cups tortellini about 10 oz, fresh or frozen
- Salt to taste
Instructions
- Prepare the Sausage and Onion Base: Start by removing the casings from the Italian sausage if using links. Heat a large pot or Dutch oven over medium-high heat. Add the sausage to the pan and crumble it using a wooden spoon or spatula. Add the diced yellow onion directly to the pan. Cook them together, stirring frequently, until the sausage is fully browned and the onions are soft and translucent. This should take about 8–10 minutes. Once cooked, carefully drain any excess grease from the pot to keep the soup rich but not overly oily.
- Sauté the Garlic: Lower the heat to medium and add the minced garlic to the sausage and onion mixture. Stir continuously for about 1 minute, just until the garlic releases its aroma. Be careful not to burn it, as burnt garlic can turn the soup bitter.
- Create a Roux (Flour Mixture): Sprinkle the flour evenly over the sausage, onions, and garlic. Stir continuously for 1–2 minutes to form a roux, which will help thicken the soup. Cooking the flour at this stage removes any raw, pasty taste and ensures a smooth, creamy texture later.
- Add Herbs and Spices: Add the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes to the pot. Stir thoroughly to coat the sausage and onions evenly. These spices build the soup’s flavor foundation, giving it that signature savory depth with a subtle kick.
- Pour in the Broth: Slowly pour in the chicken broth while scraping the bottom of the pot with a silicone spatula. This technique, called deglazing, lifts all the flavorful browned bits stuck to the pan, infusing the soup with more rich taste. Bring the mixture to a gentle boil over medium-high heat.
- Incorporate the Cream: Once the broth is heated, reduce the heat slightly and slowly stir in the heavy cream. Adding it gradually helps prevent curdling and ensures a silky, smooth consistency. Stir continuously until the soup is uniform in color and texture.
- Add Kale and Tortellini: Gently fold in the chopped kale and tortellini. If using fresh or quick-cooking tortellini, simmer together for 3–5 minutes, until the pasta is tender but not mushy. If your tortellini requires longer cooking, add it first, then stir in the kale during the last 5 minutes to maintain its vibrant green color and nutrients.
- Season to Taste: Taste the soup carefully and adjust the salt if needed. Start with ¼ teaspoon and gradually add more until it reaches your desired flavor. This ensures the soup is perfectly seasoned without overpowering the natural richness of the sausage and cream.
- Serve and Enjoy: Ladle the soup into bowls, making sure each serving gets a generous portion of tortellini, kale, and sausage. For an extra indulgent touch, serve with garlic bread or a sprinkle of freshly grated Parmesan cheese. The soup is best enjoyed immediately while hot and comforting.
Notes
- For best flavor, use quality Italian sausage with natural casing removed. Both hot and mild varieties work well—choose based on your preferred spice level.
- Fresh or frozen tortellini can be used. If using frozen, add it directly to the simmering soup without thawing.
- Kale is preferred for its hearty texture, but spinach or Swiss chard can be substituted for a milder, tender green.
- To enhance depth, add a Parmesan rind to the broth while simmering, then remove before serving.
- Adjust spice levels gradually—hot sauce and cayenne add subtle warmth without overpowering the creamy base.
- This soup is perfect for meal prep. Store tortellini separately if making ahead to prevent it from absorbing too much broth.
Chef’s Secrets: Master Flavorful Italian Soup
The key to a rich, creamy soup lies in building flavor layer by layer.
Browning the sausage first caramelizes its natural fats, creating a savory base, while cooking onions until soft enhances sweetness and aroma.
Toasting the flour before adding liquid ensures a smooth, lump-free texture.
Deglazing the pot with broth lifts flavorful bits from the bottom, adding a depth you won’t achieve otherwise.
Slowly stirring in the cream prevents curdling and keeps the soup luxuriously silky.
For an extra gourmet touch, a Parmesan rind can simmer in the broth, infusing subtle umami.
Finally, fresh greens like kale should be added toward the end to maintain bright color and nutrients.
Serving Suggestions: Pairing Ideas And Presentation
This Sausage Tortellini Soup is hearty enough to serve as a main course, but it also pairs beautifully with sides.
Garlic bread, crusty baguettes, or cheesy breadsticks complement its creamy texture.
For a lighter option, serve with a simple green salad tossed in lemon vinaigrette.
Garnishing with freshly grated Parmesan or a drizzle of extra-virgin olive oil adds elegance and flavor.
This soup is ideal for family dinners, casual gatherings, or even a cozy lunch at home, offering a satisfying, comforting meal with minimal effort.
Storage Tips: Keep Soup Fresh Longer
To preserve the soup’s flavor and texture, store it in an airtight container in the refrigerator for up to three days.
The tortellini will continue to absorb broth over time, so for leftovers, consider cooking the pasta separately and adding it to individual servings when reheating.
For longer storage, freeze the soup (without tortellini) for up to three months.
Thaw overnight in the refrigerator before reheating, then add fresh tortellini and greens to maintain texture.
Reheat gently over low heat to prevent the cream from separating, stirring occasionally for even consistency.
Frequently Asked Questions
1. Can I make this soup vegetarian?
Yes! Substitute Italian sausage with plant-based sausage or omit it entirely. Replace chicken broth with vegetable broth and use extra beans or vegetables for added protein and texture.
2. Can I use frozen kale or spinach instead of fresh?
Absolutely. Frozen greens work well, but add them directly to the simmering soup and allow a few extra minutes for them to thaw and soften.
3. How do I prevent the tortellini from getting mushy?
Cook the tortellini separately and add it just before serving, or stir in fresh tortellini only a few minutes before the soup is done. Avoid reheating tortellini with the soup for extended periods.
4. Can I make this soup in a slow cooker?
Yes. Brown the sausage and onions on the stovetop, add the spices and broth to the slow cooker, and cook on low for 6–7 hours. Add greens and cream at the end, and cook tortellini separately.
5. Can I adjust the creaminess without adding extra calories?
You can substitute half-and-half or whole milk for heavy cream, or use a blend of milk and Greek yogurt for a lighter, protein-rich option. Stir yogurt in slowly at the end to prevent curdling.
