Sausage Tortellini Soup

5 from 2 reviews

This 30-minute one-pot sausage tortellini soup is filled with tomatoes, Italian pork sausage, fresh kale, and cheesy tortellini. It's hearty, creamy, and a total crowd-pleaser that will have your family begging for seconds!


Units Scale
  • 1 lb. Italian pork sausage
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 tablespoons tomato paste
  • 3 tablespoons flour
  • 4-5 cups chicken broth
  • 28 oz. can crushed tomatoes
  • 10 oz. package refrigerated cheese tortellini
  • 3-4 cups chopped kale
  • 1 cup heavy cream
  • Kosher salt
  • fresh cracked pepper


  1. Heat a large pot over medium heat and add ground pork. Cook, crumbling with a spatula, until cooked through.
  2. Remove pork from the pot with a slot spoon, leaving remaining grease. Set pork aside.
  3. Heat olive oil in the pot over medium heat.
  4. Add onion along with a couple large pinches of salt and pepper. Cook, stirring occasionally for 4-5 minutes.
  5. Add garlic, Italian seasoning, and a couple large pinches of salt and pepper and cook, stirring frequently, for 1 minute.
  6. Create a small well and add tomato paste to the pot. Cook, stirring it across the bottom of the pot for 1-2 minutes or until it becomes a dark red brick color.
  7. Sprinkle flour into the pot and stir to combine. Cook, stirring frequently, for 1 minute.
  8. Add a few splashes of broth until you can easily clean the bottom of the pot, scraping all the yummy bits off the bottom.
  9. Stir in remaining broth, crushed tomatoes, tortellini, and cooked pork along with a couple large pinches of salt and pepper.
  10. 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.
  11. Stir in chopped kale and heavy cream until the kale wilts and the soup is warmed through.
  12. Season to taste with salt and pepper. Garnish with shaved Parmesan and enjoy!



  • Don't overcook the tortellini. You want the tortellini to be tender but al dente so that it still has a toothsome bite. The best part is that all broth flavors will be infused in the tortellini as it cooks. I recommend carefully tasting the tortellini when you think it's done.
  • Don't skip the Parmesan cheese! Sometimes garnishes get ignored, but we love topping this soup off with some freshly shaved parmesan cheese. It adds a delicious nutty flavor and a hint of saltiness to the creamy soup.


Keywords: sausage and tortellini soup, Italian sausage tortellini soup, creamy sausage tortellini soup