Creamy Italian Sausage Tortellini Soup

This creamy Italian sausage tortellini and kale soup is cozy comfort food in a bowl. The Italian sausage adds tons of flavors and pairs well with the cheesy tortellini and fresh kale in a creamy, herby broth. It’s easy to make, hearty, and satisfying – AND it all comes together in one pot in less than 30 minutes!

 

Easy Tortellini and Sausage Soup

• Loaded with flavor! This creamy sausage, kale, and tortellini soup hits all the right notes – rich, savory, and full of flavor. It’s a one-pot meal that feels hearty and indulgent but still fresh enough to enjoy anytime.
• Quick and easy! 30 minutes, one pot, and a handful of simple pantry staple ingredients are all it takes to throw this Italian sausage tortellini soup together! This recipe is perfect for those busy weeknights when you only have a few minutes to prep dinner.

Ingredients to Make Sausage, Kale & Tortellini Soup

• Italian sausage
• onion & garlic
• Italian seasoning
• flour
• chicken broth
• cheese tortellini
• kale
• heavy cream

How to Make Italian Sausage Soup

Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook, crumbling with a spatula until cooked through. Use a slotted spoon to remove from the pot and set aside. Don’t wipe out the pot. 

Add remaining teaspoon olive oil if needed. Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes. Add garlic and Italian seasoning and saute for another minute. Add flour and cook for another minute. Add a few splashes of broth (about a 1/2 cup total) until you can easily clean the bottom of the pot, scraping all the yummy bits off the bottom.

Stir in remaining broth, tortellini, and cooked sausage along with a couple large pinches of salt and pepper.

Bring to a simmer over medium-high heat. Reduce heat to low, and simmer for about 3-5 minutes or until the tortellini is cooked al dente.

Stir in chopped kale and heavy cream until the kale wilts and the soup is warmed through.

Season to taste with salt and pepper. Garnish with Parmesan and parsley and enjoy!

Tips for Making Sausage Soup

• Lots of pasta! This recipe uses an 18-ounce package of refrigerated cheese tortellini which makes it a very pasta-heavy soup. If you prefer a more brothy soup, you could use a 10-ounce package of cheese tortellini instead.
• Don’t overcook the pasta! Carefully check the pasta as it cooks to ensure that it doesn’t overcook and become mushy!
• Skip the kale if you want! I am obsessed with kale in soup – I love the earthy flavor. But if you’re not feeling it, you can leave it out. You could also use spinach in place of the kale.

Make-Ahead Instructions

• The tortellini will continue to soak up the broth as it sits. For this reason, it’s best to eat it the same day or within a couple days.
• If you’re planning to make the soup and enjoy it as leftovers throughout the week, I recommend storing the tortellini separately from the soup so the tortellini doesn’t get mushy.

Storing Leftover Sausage Soup

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Store the tortellini separately from the soup so the pasta doesn’t get mushy.

Reheating Sausage Tortellini Soup

• Plan to add some broth or cream to loosen up the soup before reheating.
• Reheat tortellini soup in a saucepan over medium heat until warmed through.
• Season to taste with salt and pepper before serving.

Try these easy soup recipes next!

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