Sausage Tortellini Soup is a creamy mixture of tender cheese tortellini and crumbled Italian sausage simmered in a herby broth. This cozy comfort meal is ready in just 1 hour and it's perfect for cold weather.
For more delicious soup recipes try Creamy Chicken and Rice Soup, Delicious and Comforting Cabbage Roll Soup, and Creamy Chicken and Gnocchi Soup.
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Tortellini sausage soup is a hearty soup filled with chunks of sausage, celery, tomatoes, kale, and tortellini. This creamy tortellini soup stores and reheats well for a lazy meal throughout the week.
This is the best soup to serve with hot, crusty bread. It's a family favorite and will be an instant classic in your home too!
Ingredients for tortellini pasta soup
Prepare sausage tortellini soup with ground pork sausage, and an array of fresh herbs, vegetables, and aromatics. Fresh kale perfectly complements the rich savory flavors of the pork and tangy cheese tortellini.
- Italian sausage, casings removed
- Onion, chopped
- Carrots, chopped
- Celery, chopped
- Garlic cloves, minced
- Chicken broth
- Diced tomatoes
- All purpose seasoning, (seasoned salt)
- Chicken bouillon
- Dried minced onion, sub onion powder
- Garlic powder
- Basil, dried
- Oregano, dried
- Heavy cream
- Refrigerated cheese tortellini
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
See recipe card for quantities.
How to Make Sausage Tortellini Soup
Cook the sausage over medium heat in a large pot or Dutch oven.
- Step 1: Break it into smaller pieces with a spoon, until browned and cooked through, about 5-7 minutes.
- Step 2: Add the chopped onions, carrots, and celery to the pot and cook for another 3-4 minutes, or until the vegetables are softened.
- Step 3: Add the minced garlic and cook for an additional 30 seconds, or until fragrant.
- Step 4: Pour in the chicken broth and diced tomatoes (with their juices) and stir to combine. Add the dried basil, oregano, salt, and pepper. Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally.
- Step 5:Reduce the heat to low. Then add the chopped kale to the pot.
- Step 6: Stir in the heavy cream. Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes. Stir occasionally to prevent the tortellini from sticking together.
Once the tortellini is cooked, taste the soup and adjust the seasoning, if necessary. If the soup is too thick, you can add more chicken broth or water to thin it out.
Serve the soup hot, garnished with chopped fresh parsley and grated Parmesan cheese. Enjoy!
Hint: Save some cooking time by cooking the sausage a day or two in advance.
Substitutions
- Meat - Instead of tortellini soup with sausage, save some calories by using turkey sausage, chicken sausage, ground turkey, or ground beef.
- Veggies - Swap the kale for fresh baby spinach. Fresh spinach needs less time to cook so add it to the broth in the last 5 minutes of cooking. If you want to add more vegetables try fresh peppers, sweet potatoes, and mushrooms.
- Milk - For a lighter, less rich broth, use half and half instead of heavy cream. Greek yogurt is a good substitute for heavy cream.
- Broth - Use vegetable broth as a substitute for chicken stock.
- Tortellini - This delicious recipe uses fresh tortellini but you can use frozen tortellini or dried tortellini if it saves you a trip to the grocery store. Both varieties take longer to cook so add them about 10 minutes earlier.
- Seasoning - You can use fresh basil if you prefer. And Italian seasoning is a multipurpose seasoning made with dried herbs and spices.
Variations
- Spicy - Use hot Italian sausage/spicy Italian sausage or add red pepper flakes for a kick of heat.
- Creamy - For a richer soup that's even creamier, add 1 tablespoon of cream cheese.
- Slow Cooker - Brown the sausage on the stovetop then add everything to a crockpot. Cook on low for about 6 hours. Then add the cream, tortellini, and kale within the last 20 minutes.
- Instant Pot - Sauté sausage, onions, carrots, and celery, then add broth, kale, tomatoes, seasonings, and herbs before pressure cooking for 5 minutes. After cooking, quick release, then stir in heavy cream and tortellini, and sauté for an additional 5 minutes until the tortellini is cooked through.
Equipment
Use a large pot or Dutch oven to cook the sausage and contain the sausage and tortellini soup as it simmers.
Storage
Storage: Once it's cooled to room temperature, store leftover Italian sausage tortellini soup in an airtight container. Leave enough room at the top to account for the soup expanding.
Refrigeration/Freezing: It lasts in the refrigerator for up to 4 days. For longer storage, freeze the soup for up to 2 months.
Reheating: Thaw frozen soup overnight in the fridge. Reheat individual servings in the microwave or warm up larger portions over medium heat.
Tip: If you intend to have leftovers, add the cooked tortellini to individual bowls and store them separately from the rest of the soup. The pasta absorbs liquid as it cools.
Top Tip for the Best Tortellini Sausage Soup
No matter what type of tortellini you use, do not overcook the tortellini. Follow the package instructions for exact cooking times and remove them from the heat as soon as they are tender to prevent them from becoming mushy.
FAQ
Can you freeze sausage tortellini soup?
You can freeze this soup after it's cooled to room temperature. Store it in an airtight container and consume within 2 months.
What meat goes well with tortellini?
Tortellini is a versatile pasta that pairs well with a variety of meats. Top pairings include chicken, sausage, and shrimp.
How do you thicken tortellini soup?
To thicken sausage tortellini soup, add more heavy cream or add a cornstarch slurry. You can also add potatoes for a soup with an even thicker consistency.
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What to Serve with Sausage Tortellini Soup:
These are my favorite dishes to serve with this great recipe:
📖 Recipe
Ingredients
- 1 lb Italian sausage casings removed
- 1 Onion chopped
- 1 cup Carrots chopped
- 2 stalks Celery chopped
- 3 cloves Garlic minced
- 4 cups chicken broth
- 1 14 oz can Diced tomatoes
- 2 cups of kale chopped
- 1 tablespoon All purpose seasoning (seasoned salt)
- 1 tablespoon Chicken bouillon
- ½ tablespoon Dried minced onion sub onion powder
- ½ tablespoon Garlic powder
- 1 teaspoon Basil dried
- 1 teaspoon Oregano dried
- ½ cup heavy cream
- 1 9 oz package refrigerated cheese tortellini
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
- Grated Parmesan cheese for serving
Instructions
- 1. In a large pot or Dutch oven, cook the sausage over medium heat, breaking it into smaller pieces with a spoon, until browned and cooked through, about 5-7 minutes.
- 2. Add the chopped onions, carrots, and celery to the pot and cook for another 3-4 minutes, or until the vegetables are softened. Add the minced garlic and cook for an additional 30 seconds, or until fragrant.
- 3. Pour in the chicken broth and diced tomatoes (with their juices) and stir to combine. Add the dried basil, oregano, salt, and pepper. Bring the soup to a simmer and let it cook for 10-15 minutes, stirring occasionally.
- 4. Reduce the heat to low. Add the chopped kale to the pot, then stir in the heavy cream.
- 5. Add the tortellini to the pot and cook according to the package instructions, usually about 5-7 minutes. Stir occasionally to prevent the tortellini from sticking together.
- 6. Once the tortellini is cooked, taste the soup and adjust the seasoning, if necessary. If the soup is too thick, you can add more chicken broth or water to thin it out.
- 7. Serve the soup hot, garnished with chopped fresh parsley and grated Parmesan cheese. Enjoy!
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