Sausage Tortellini Soup Recipe

There’s something undeniably comforting about a big bowl of homemade soup, especially when the weather turns chilly. One of my all-time favorites to whip up is this hearty sausage tortellini soup. It’s the kind of recipe that fills your home with mouthwatering aromas and warms you from the inside out. Plus, it’s surprisingly simple to make, with ingredients you probably already have on hand. What sets this soup apart from others, in my opinion, is its perfect balance of savory sausage, tender tortellini, and rich, creamy broth. This dish is perfect for weeknight dinners or a cozy weekend lunch.

But the real magic? It’s all in those little extras—like a dash of mustard powder and a splash of hot sauce—that take this soup to the next level. I know, I was a little skeptical too, but trust me, those subtle additions bring out all the right flavors and tie everything together in the most delicious way. And don’t get me started on the kale. Even if you’re not a huge fan of greens, it adds just the right amount of texture and freshness to complement the creamy broth.

this RECIPE

How I fell in love with this soup 🌿

I first stumbled across this recipe when I was looking for something hearty but easy to make on a cold Sunday afternoon. I had a fridge full of random ingredients, and a bag of tortellini was begging to be used. So, I dug through the pantry and pieced together what eventually became my go-to soup recipe. The moment I tasted that first spoonful, I was hooked. It instantly reminded me of cozy family dinners when I was younger, but with a little more sophistication thanks to the spices and creamy broth.

Now, every time I make this, I’m transported back to that day, chopping onions with the windows fogged up from the steam, and the satisfying sizzle of sausage in the pan. That’s one of the things I love most about cooking—how a dish can turn into a little time capsule of memories and moments shared.

The origins of sausage tortellini soup (and how it’s evolved)

While this version of sausage tortellini soup is more of a modern comfort food staple, it borrows inspiration from traditional Italian fare. Tortellini itself, a small, ring-shaped pasta, hails from the Emilia-Romagna region of Italy and is typically stuffed with cheese or meat. Sausage and cream-based soups, while not exclusive to any one country, are found in various cuisines around the world, particularly in Northern Italy, where heartier meals are favored during colder months.

Over time, recipes like this have been adapted and reinvented in home kitchens everywhere. Some versions lean heavily on marinara or tomato broth bases, while others embrace a creamier profile like this one. The beauty of it is how adaptable the dish is—you can swap ingredients, add new ones, and make it your own.

Ingredients that make this soup stand out

Let’s dive into the ingredients that really make this soup sing. Each one plays an important role, and I’ve got a few tips for getting the best results from them:

• Italian Sausage: Whether you use hot or mild, the sausage is the heart of this soup. Its bold, savory flavor anchors the dish. If you can’t find Italian sausage, you could substitute ground beef or turkey, but you might want to add extra herbs to keep the flavor punchy.
• Tortellini: You can’t go wrong with cheese-stuffed tortellini for this recipe. I’ve also tried it with spinach-filled varieties, which adds a lovely contrast to the rich broth. Frozen tortellini works just as well as refrigerated—just adjust your cooking time slightly.
• Kale: I love the texture that kale brings, but if kale’s not your thing, spinach is an excellent alternative. Both are nutrient-dense and add a pop of green that makes the soup feel a little lighter.
• Heavy Cream: This adds that silky richness to the broth. If you’re looking to cut back on calories, half-and-half or even coconut milk (for a dairy-free option) could work. But trust me, the cream is worth it!
• Chicken Broth: It’s the base of your soup, so make sure to use a quality broth. Homemade is always ideal, but store-bought works just fine too. If you’re vegetarian, a good vegetable broth can be subbed in.
• Garlic, Basil, Oregano, and Spices: These bring all the depth and warmth you want in a soup. The mustard powder and hot sauce may sound odd, but don’t skip them—they blend into the soup and give it a fantastic flavor boost.

Tools you’ll need (and what you can skip)

You don’t need a ton of fancy equipment to make this soup, which is part of why I love it. Here’s what you’ll want:

• A large soup pot: This is a one-pot recipe, so you’ll need something big enough to hold all the ingredients while still allowing room to stir.
• Wooden spoon or silicone spatula: This is perfect for crumbling the sausage and scraping up the flavorful bits from the bottom of the pan after browning the meat.
• A sharp knife: For chopping up the onion, garlic, and kale.

That’s pretty much it! If you don’t have a silicone spatula, don’t sweat it—a wooden spoon works just as well for scraping the bottom of the pot.

Let’s get cooking: step-by-step 🥄

Now, let’s break this down step by step, so you can follow along with ease:

1. Brown the sausage and onions: Start by removing the casings from your sausage if needed. Heat your soup pot over medium-high heat and toss in the sausage and diced onions. You’ll want to cook them until the sausage is browned and crumbly, and the onions are soft. This should take about 8-10 minutes. Make sure to drain the grease afterward—trust me, I’ve forgotten this step before and ended up with a soup that was a little too oily!
2. Add the garlic: Toss in the minced garlic and cook for just about a minute. You don’t want to burn it, just get it nice and fragrant.
3. Incorporate the flour: Sprinkle the flour over the sausage mixture and cook it for a minute or two. This helps to thicken the soup and removes that raw flour taste.
4. Season it up: Stir in your basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. I love this part—your kitchen will start to smell incredible!
5. Add the liquids: Slowly pour in the chicken broth, using your spatula to scrape up any bits stuck to the bottom of the pot (those bits are packed with flavor!). Stir in the heavy cream as well. Bring the soup to a gentle boil, then reduce the heat to a simmer.
6. Add the kale and tortellini: If your tortellini takes a little longer to cook, add it in first. Otherwise, toss the kale and tortellini in together and simmer for 3-5 minutes. The tortellini should be tender, and the kale should have softened but still hold some texture.
7. Final taste test: Give the soup a taste and add salt if needed. I usually start with about ¼ teaspoon and go from there.

Variations on this cozy classic

What I love about this sausage tortellini soup is how versatile it is. Here are a few variations I’ve tried that worked beautifully:

• Vegetarian version: Skip the sausage and use vegetable broth instead of chicken. I like adding white beans or chickpeas for a little extra protein.
• Gluten-free: You can easily swap out the tortellini for a gluten-free pasta. Just be sure to adjust the cooking time as gluten-free pasta can sometimes get mushy if overcooked.
• Spicier twist: If you’re like me and enjoy a kick, don’t shy away from extra cayenne or red pepper flakes. You could even use spicy Italian sausage for more heat.
• Seasonal veggies: Swap out the kale for whatever greens are in season. In the spring, try baby spinach or even Swiss chard.

Serving suggestions: make it a meal

This soup is practically a meal on its own, but if you’re looking to round it out, I always serve it with a side of garlic bread or crusty baguette. The bread is perfect for dipping and sopping up all that creamy, delicious broth. A light side salad with a tangy vinaigrette would also pair well to balance the richness of the soup.

Drink pairings 🍷

For drinks, I love serving this with a glass of chilled white wine—something light and crisp like a Pinot Grigio or Sauvignon Blanc to cut through the creaminess. If you’re more of a red wine person, a light-bodied red like a Chianti would also complement the flavors well. For non-alcoholic options, a sparkling water with a squeeze of lemon keeps things refreshing.

Storing leftovers and reheating

If you’re lucky enough to have leftovers, this soup stores beautifully. Just let it cool completely before transferring it to an airtight container. It’ll last in the fridge for 3-4 days. Reheating is easy—just pop it in a pot over low heat, stirring occasionally. If it’s too thick after sitting, just add a splash of broth or water to thin it out.

Scaling the recipe for different servings

This recipe is great for feeding a crowd, but if you need to scale it up or down, it’s pretty forgiving. If you double it, just be sure to use a bigger pot, and add a little more salt and spices to taste. For a smaller batch, halving the recipe works perfectly, though I’d still make the same amount of sausage (you can always freeze leftovers).

Encouraging you to try this soup

If you’re looking for something that’s comforting, packed with flavor, and easy to make, I can’t recommend this sausage tortellini soup enough. It’s become a favorite in our house, and I hope it becomes a staple in yours too. Feel free to tweak it, experiment with different ingredients, and make it your own—you can’t really go wrong!

FAQ

1. Can I use frozen tortellini?
Absolutely! Just adjust the cooking time by a few minutes until the tortellini is tender.

2. How can I make this soup dairy-free?
You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. It will slightly change the flavor but still be delicious.

3. Is this soup spicy?
It has a slight kick, but it’s not overly spicy. You can always omit the cayenne and red pepper flakes if you prefer a milder version.

4. Can I freeze this soup?
Yes, but I recommend leaving out the tortellini until you reheat it. Pasta tends to get mushy when frozen and reheated.

5. What other greens can I use instead of kale?
Spinach, Swiss chard, or even arugula would work well. Just adjust the cooking time accordingly since more delicate greens will cook faster.

Print