This One-Pot Sausage Tortellini Soup is a weeknight dinner dream! It’s a hearty, flavorful, and incredibly satisfying soup that combines savory Italian sausage, cheesy tortellini, tender kale, and a rich and creamy broth. I love how this recipe is both easy to make and packed with flavor. It all comes together in one pot, making cleanup a breeze. It’s perfect for a cozy night in, a family meal, or any time you’re craving a warm and comforting soup.
Why You’ll Love This Sausage Tortellini Soup
- One-Pot Meal: Everything cooks together in one pot, making cleanup super easy.
- Hearty and Flavorful: Packed with Italian sausage, cheese tortellini, and a rich, savory broth, this soup is incredibly satisfying.
- Quick and Easy: Ready in about 30 minutes, it’s perfect for busy weeknights.
- Customizable: You can easily adjust the ingredients to your liking.
- Secret Ingredient: A touch of mustard powder and hot sauce adds a subtle depth of flavor that takes this soup to the next level!
Ingredients for Sausage Tortellini Soup
Here’s what you’ll need to make this delicious soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Ground Italian sausage, hot or mild (Meat)
- Yellow onion, diced (Vegetable)
- Garlic, minced (Aromatic)
- Heavy cream (Dairy)
- Chicken broth (Liquid)
- Kale, chopped (Vegetable)
- Tortellini (refrigerated or frozen) (Pasta)
Seasoning
- Flour (Thickener)
- Dried basil (Herb)
- Oregano (Herb)
- Cayenne, optional (Spice)
- Hot sauce (Condiment)
- Mustard powder (Spice)
- Pepper (Spice)
- Red pepper flakes (Spice)
- Salt (Seasoning)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Sausage Tortellini Soup as is, but here are a few ideas for variations:
- Use Different Sausage: Try using sweet Italian sausage, chicken sausage, or even a plant-based sausage.
- Add More Vegetables: Toss in some diced carrots, celery, zucchini, or spinach.
- Make it Creamier: Add an extra splash of heavy cream or a dollop of cream cheese.
- Different Greens: Use spinach, Swiss chard, or collard greens instead of kale.
- Add Cheese: Sprinkle some grated Parmesan cheese on top before serving.
How to Make Sausage Tortellini Soup
Let me show you how easy it is to make this One-Pot Sausage Tortellini Soup:
Cook Sausage and Onions
- First, if you purchased sausage links, I remove the casings.
- Then, I cook and crumble the sausage and diced onions in a large pot or Dutch oven over medium-high heat until the onions are softened and the sausage is cooked through, about 8-10 minutes.
- I drain off any excess grease.
- Then, I add the minced garlic and cook for another minute until it’s fragrant.
Add Flour and Spices
- I sprinkle in the flour and cook for 1-2 minutes to remove that raw flour taste.
- Next, I add the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes. I stir everything to combine.
Add Liquids and Simmer
- I pour in the chicken broth and use a silicone spatula to scrape up any browned bits from the bottom of the pot – that’s where all the flavor is!
- I slowly stir in the heavy cream.
- I bring the mixture to a boil, then reduce the heat to a simmer.
Add Tortellini and Kale
- I add the kale and tortellini to the pot and simmer for 3-5 minutes. (If your tortellini needs a longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
Season and Serve
- I always taste the soup at this point and add salt if needed. I usually start with about ¼ teaspoon and add more from there.
- I ladle the soup into bowls and serve it hot!
Tips and Tricks for the BEST Tortellini Soup
Here are my secrets for making this soup truly exceptional:
- Use Good Quality Sausage: The flavor of the sausage will really shine through in this soup, so choose a good quality one that you enjoy.
- Don’t Overcook the Tortellini: Cook the tortellini until it’s just tender to avoid it becoming mushy.
- Adjust the Spice Level: If you’re sensitive to spice, start with just a pinch of cayenne and red pepper flakes and add more to taste.
- The Secret Ingredients: Don’t be afraid to add the mustard powder and hot sauce! They add a subtle depth of flavor that makes this soup extra delicious.
How to Serve
This Sausage Tortellini Soup is a complete meal on its own, but here are a few serving suggestions:
- Garlic Bread: A slice of crusty garlic bread is perfect for dipping into the flavorful broth. (I highly recommend this!)
- Side Salad: A simple green salad with a light vinaigrette would make a great accompaniment.
- Parmesan Cheese: A sprinkle of freshly grated Parmesan cheese on top adds an extra layer of flavor.
Make Ahead and Storage
This soup tastes even better the next day! You can store leftovers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Sausage Tortellini Soup
- Can I use frozen tortellini?
- Yes, you can use frozen tortellini. Just add it directly to the soup and cook according to package directions.
- Can I make this soup ahead of time?
- Absolutely! You can make the soup ahead of time and store it in the refrigerator. Reheat gently before serving.
- Can I freeze this soup?
- I wouldn’t recommend that.
Enjoy this hearty, flavorful, and easy-to-make One-Pot Sausage Tortellini Soup! It’s the perfect comfort food for a chilly evening.
Print
One-Pot Sausage Tortellini Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 1x
- Category: Soup, Main Course
- Cuisine: Italian-American
Description
This hearty and flavorful Sausage Tortellini Soup is a quick and easy weeknight meal. Italian sausage, cheese tortellini, and kale simmer in a creamy, subtly spiced broth.
Ingredients
Scale
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce (such as Frank’s RedHot)
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups (just under 10 ounces) refrigerated or frozen cheese tortellini
- Salt, to taste
Instructions
- Cook Sausage and Onions: If using sausage links, remove the casings. In a large pot or Dutch oven over medium-high heat, cook and crumble the ground Italian sausage and diced onion until the sausage is cooked through and the onions are softened, 8-10 minutes. Drain off any excess grease.
- Add Garlic: Add the minced garlic to the pot and cook for 1 minute more, until fragrant.
- Add Flour: Sprinkle the flour over the sausage and onion mixture. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Add Spices: Stir in the dried basil, dried oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes.
- Add Broth and Cream: Pour in the chicken broth and use a silicone spatula to scrape up any browned bits from the bottom of the pot. Slowly stir in the heavy cream. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add Kale and Tortellini: Add the chopped kale and tortellini to the simmering soup. Cook for 3-5 minutes, or according to the package directions for the tortellini. If your tortellini needs a longer cooking time, add the tortellini first and then the kale during the last 5 minutes of the tortellini cooking time.
- Season and Serve: Taste the soup and add salt as needed. Start with 1/4 teaspoon and add more to your preference. Ladle the soup into bowls and serve immediately.
Notes
- Sausage: You can use hot or mild Italian sausage, depending on your preference.
- Tortellini: Refrigerated or frozen cheese tortellini works best in this recipe. Adjust cooking time according to package directions.
- Kale: You can substitute spinach or other greens for the kale.
- Subtle Spices: The mustard powder and hot sauce add a subtle depth of flavor that enhances the other ingredients. Don’t be afraid to add them, even if you’re sensitive to spice! They won’t make the soup overly spicy.
- Serving Suggestions: This soup is delicious with a side of garlic bread (as suggested in the original recipe).
- Storage: Leftover soup can be stored in fridge for 3-4 days.