Sausage Tortellini Soup Recipe

There’s nothing quite like a warm bowl of soup to comfort you after a long day, and this sausage tortellini soup has quickly become one of my absolute favorites. It’s the perfect blend of hearty, creamy, and packed with flavor without being too fussy. I first came across a version of this recipe on a chilly autumn night when I needed something filling and quick—this soup hit the mark and then some. What I love most is that it’s made with simple ingredients you probably already have on hand, yet the final result feels like something special you could serve for dinner with friends or family.

The magic here is the balance of flavors: savory sausage, tender tortellini, creamy broth, and just the right touch of spice. It’s one of those soups that’s great to curl up with on the couch, but also impressive enough to serve at a casual dinner party. The kale adds some healthy greens to the mix, while the tortellini makes it hearty enough to stand on its own without needing any sides—although garlic bread is always a good idea.

this RECIPE

A personal soup memory

This soup holds a special place in my heart because it reminds me of the time I was cooking for friends during a cabin weekend trip. It was one of those unexpectedly cold afternoons, and I knew I needed to whip up something that could warm everyone up fast. I threw together this soup, not expecting much, and within minutes of it simmering on the stove, the kitchen was filled with that irresistible, savory aroma. We ended up having it for lunch and again for dinner because everyone loved it so much! I remember someone saying, “It’s like a hug in a bowl,” and honestly, they couldn’t have said it better. Now, whenever I make it, I’m instantly transported back to that cozy weekend by the fire with great friends and good food.

The origin story (or, how this soup became a classic)

Sausage tortellini soup takes inspiration from various Italian flavors but blends them in a uniquely comforting, American way. Tortellini itself is a traditional Italian stuffed pasta, often filled with cheese or meats. While Italians might serve it with a simple broth, this version ramps things up by adding sausage and a creamy broth base. Over the years, creamy soups like this have become wildly popular, particularly because they’re versatile and can be made with fresh or pantry ingredients. Kale has also made a comeback in many soup recipes, bringing a hint of bitterness that pairs perfectly with rich, savory broths.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

When it comes to making this soup, the ingredients are straightforward, but each one plays a key role in making the dish shine.

• beef Sausage: This is the star of the show, bringing in that deep, savory flavor with a bit of spice. but don’t be afraid to experiment with spicy varieties if you like a little heat. Turkey sausage works well as a lighter option, too.
• Tortellini: These little pasta pockets filled with cheese add such a satisfying bite. You can use refrigerated or frozen tortellini—both work well. If you don’t have tortellini on hand, you can substitute it with any stuffed pasta like ravioli or even gnocchi.
• Kale: This hearty green is perfect for soups because it holds up well without becoming too mushy. I’ve also made this with spinach, which works if you prefer a softer texture, or even Swiss chard for a slightly different flavor.
• Chicken Broth: The base of the soup needs to be rich and flavorful, so using a good-quality chicken broth is important. You could also use vegetable broth if you want a vegetarian version (just skip the sausage and maybe add extra beans or mushrooms for more texture).
• Heavy Cream: This adds the luscious, creamy element to the soup. If you’re looking to cut back on calories, half-and-half works as a decent substitute, though it won’t be quite as rich. For a dairy-free option, coconut milk or cashew cream can do the trick.

Kitchen gear: What you need (and what you can totally skip)

Making this soup doesn’t require any fancy kitchen equipment—just your basic essentials will do. Here’s what I recommend:

• Large Soup Pot: You’ll want a good-sized pot, preferably with a heavy bottom, to ensure even cooking and to give you plenty of room for stirring the ingredients together.
• Silicone Spatula: This is great for scraping the bottom of the pot when you add the broth. You don’t want any bits of sausage or garlic sticking to the bottom, because that’s where all the flavor is.
• Sharp Knife: A good knife is essential for chopping your onion, garlic, and kale. If you’re in a rush, you can use pre-chopped kale and frozen diced onions, but the flavor is always better when it’s freshly prepared.

No need for a blender, immersion or otherwise. Everything comes together right in the pot, keeping things easy and mess-free.

Step-by-step: My foolproof method (and a few hard-learned lessons)

Alright, let’s dive into how to make this soup. It’s super simple, but here are a few tips to make the process even smoother.

1. Cook the sausage and onions: Start by cooking the sausage and onions together. Make sure to crumble the sausage as it cooks to get nice, bite-sized pieces. This step usually takes around 8-10 minutes, and you’ll know it’s done when the sausage is fully browned and the onions are softened. Don’t forget to drain any excess grease before moving on!
2. Garlic time: Add the minced garlic and let it cook for just a minute until it’s fragrant. Be careful not to burn it—you want that mellow, roasted garlic flavor, not something bitter.
3. Flour for thickening: Sprinkle in the flour and cook it for another 1-2 minutes. This step helps thicken the soup. Make sure to stir constantly so the flour doesn’t clump up.
4. Add the spices: Here’s where the magic happens! Toss in your dried basil, oregano, cayenne, hot sauce, mustard powder, and pepper. Stir everything together so the sausage soaks up all those incredible flavors.
5. Broth and cream: Pour in the chicken broth and use your spatula to scrape up any bits stuck to the bottom of the pot. These little bits are packed with flavor! Slowly stir in the heavy cream and bring everything to a gentle boil, then reduce the heat to a simmer.
6. Tortellini and kale: Add your tortellini and let it simmer for about 3-5 minutes. The tortellini should cook through and become tender. If your pasta needs a longer cooking time, add it earlier, then toss in the kale for the last few minutes to keep it from getting too wilted.
7. Season and serve: Taste your soup and adjust the seasoning if necessary. I like to start with ¼ teaspoon of salt and add more if needed. Once it tastes just right, ladle it into bowls and enjoy!

Variations and adaptations: Spice it up or lighten it up

This recipe is pretty flexible, and there are so many ways you can adapt it based on what you have or what your preferences are.

• Vegetarian option: Skip the sausage and use a vegetable broth instead of chicken broth. You can bulk it up with white beans or chickpeas for extra protein.
• Gluten-free: You can easily make this gluten-free by using gluten-free tortellini and a gluten-free flour blend for thickening.
• Vegan twist: Go dairy-free by using a plant-based sausage, coconut milk or cashew cream instead of heavy cream, and a vegan tortellini (yes, they exist!).
• Extra veggies: If you’re looking to add even more vegetables, throw in some carrots, celery, or zucchini. These cook quickly and add even more nutrients and texture.
• Spice lovers: Crank up the heat by adding extra cayenne pepper, or even diced jalapeños if you’re feeling adventurous. The hot sauce also gives you some control over the spice level—so go ahead and splash in a little more if you like.

Serving ideas: Let’s make it a feast

When it comes to serving this soup, it’s already pretty satisfying on its own, but I like to pair it with some crusty bread or garlic bread for dunking. You could even go the extra mile and make some cheesy garlic bread—trust me, it’s worth it.

For a more complete meal, a simple side salad with a light vinaigrette is a nice contrast to the richness of the soup. If you’re feeling fancy, a sprinkle of Parmesan on top of each bowl is the perfect finishing touch.

drink pairings

there are plenty of great drinks that go perfectly with this soup. A sparkling water with a splash of lemon or lime is refreshing and cuts through the richness of the cream. I also love serving this with iced tea (sweetened or unsweetened, depending on your preference), or even a light, citrusy lemonade. If you’re serving it in cooler weather, a warm apple cider would complement the flavors really well, especially with a hint of cinnamon.

Storing and reheating tips

If you have leftovers, this soup stores beautifully! Just let it cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for about 3-4 days. When reheating, do it gently on the stovetop over medium heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring in between to make sure it heats evenly.

For longer storage, you can freeze this soup for up to 3 months. Just note that the tortellini might soften a bit when reheated, so if you’re planning to freeze it, I recommend slightly undercooking the tortellini before freezing.

Scaling the recipe: Cooking for a crowd or just yourself?

This recipe makes about 4-6 servings, but it’s easy to scale up if you’re feeding a crowd. Just double the ingredients, but keep an eye on the cooking times, especially for the sausage and onions, since a larger batch might take a bit longer.

If you’re cooking for one or two, you can halve the recipe or make the full batch and freeze the leftovers for later. One thing I’ve learned is that the tortellini absorbs quite a bit of liquid as it sits, so you might want to add a splash of broth when reheating to loosen things up.

Potential issues:

Don’t panic, here’s what to do

• Soup too thick? If your soup thickens up too much, just add more broth or a bit of water to thin it out.
• Too spicy? If the heat gets out of hand, stir in a little extra cream or even a dollop of sour cream to mellow things out.
• Tortellini too soft? Be careful not to overcook the tortellini. You want it tender but not mushy, so keep an eye on it during the last few minutes of cooking.

Go ahead, give it a try!

This sausage tortellini soup is one of those recipes that’s both cozy and crowd-pleasing. Whether you’re making it for yourself, your family, or a group of friends, it’s sure to be a hit. Plus, it’s versatile enough to adapt to different tastes and diets. So grab your favorite soup pot and give this recipe a try—you won’t regret it!

Frequently asked questions

1. Can I use dried tortellini instead of refrigerated or frozen?
Yes! Just adjust the cooking time according to the package instructions, as dried tortellini takes a bit longer to cook.

2. Can I make this soup ahead of time?
Absolutely. It reheats really well, but you may need to add a bit of extra broth when reheating as the tortellini tends to absorb liquid.

3. Can I use spinach instead of kale?
Yes, spinach is a great substitute! It will wilt faster than kale, so add it in just before serving.

4. How can I make this soup lighter?
You can lighten it up by using turkey sausage and swapping the heavy cream for half-and-half or even a milk alternative like almond milk.

5. Is this soup gluten-free?
To make it gluten-free, just use gluten-free tortellini and substitute the flour with a gluten-free flour blend.

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