A warm, creamy bowl of sausage tortellini soup hits all the right notes on a chilly night — rich Italian sausage, pillowy cheese tortellini, tender kale, and a silky broth finished with heavy cream. It’s the kind of one-pot meal that feels indulgent but comes together fast, perfect for busy weeknights or casual weekend dinners. If you love hands-off comfort food with big flavor, you might also enjoy this crockpot tortellini alfredo as another creamy, low-effort option.
Why you’ll love this dish
This soup strikes a great balance between comfort and convenience. It’s hearty enough to serve as a full meal yet quick enough for weeknights. The Italian sausage provides savory depth, the flour helps slightly thicken the broth for a velvety mouthfeel, and the tortellini shortens cooking time compared with making fresh pasta.
“We made this on a busy Tuesday and everyone asked for seconds — big flavor with minimal fuss.”
Reasons to try it:
- Fast: about 25–35 minutes from start to finish.
- Budget-friendly: simple pantry staples and one package of tortellini.
- Crowd-pleaser: mild creaminess with optional red pepper flakes to kick it up.
- Flexible: swap greens, sausage types, or dairy to suit diets.
Step-by-step overview
This recipe is straightforward: brown sausage and onion, build a quick roux with flour, add seasonings and broth, simmer in the greens and tortellini, then finish with cream. Expect a few short cook stages — browning (8–10 minutes), simmering until tortellini are tender (3–5 minutes), and a final gentle warm-through of the cream. No separate pasta pot needed.
What you’ll need
- 1 pound ground Italian sausage (sweet or hot, based on preference)
- 1 medium onion, diced
- 3 cloves garlic, minced (about 1–1½ teaspoons)
- 3 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional, for heat)
- 5 cups chicken broth (low-sodium recommended)
- 2 cups kale, chopped (stems removed)
- 2 cups cheese tortellini (about a 9 oz package)
- 1 cup heavy cream
- Salt, to taste
Quick substitution notes:
- Use turkey or chicken sausage for a lighter version.
- Swap kale for spinach (add later; cooks faster) or Swiss chard.
- For gluten-free, use a gluten-free flour blend and GF tortellini.
- For a lighter finish, replace heavy cream with half-and-half, but the texture will be slightly thinner.
Step-by-step instructions
- Heat a large pot over medium-high. Add the ground Italian sausage and diced onion. Cook, breaking the sausage into pieces, until no pink remains and the onions are softened, about 8–10 minutes.
- If there’s more than about 1 tablespoon of grease, drain excess to avoid a greasy broth. Leave a little for flavor.
- Reduce heat to medium. Add the minced garlic and cook until fragrant, about 30–60 seconds — don’t let it burn.
- Sprinkle the 3 tablespoons of flour over the sausage-onion mixture. Stir constantly for about 1 minute to toast the flour and remove the raw taste.
- Stir in the Italian seasoning, black pepper, and red pepper flakes (if using).
- While stirring, pour in the 5 cups of chicken broth to avoid lumps. Increase heat slightly and bring to a gentle boil, then lower to a simmer.
- Add the 2 cups chopped kale and 2 cups cheese tortellini. Simmer for 3–5 minutes until the tortellini are tender and the kale is wilted but still bright.
- Stir in 1 cup heavy cream and warm through gently — do not boil after adding cream to prevent separation.
- Taste and adjust salt as needed. Serve immediately.
Timing tip: If using frozen tortellini, add an extra minute or two to the simmer, and check for doneness.
How to serve Sausage Tortellini Soup
Best ways to enjoy it:
- Ladle into deep bowls and top with grated Parmesan and a drizzle of good olive oil.
- Offer crusty bread or garlic toast to soak up the creamy broth.
- A simple green salad with a lemon vinaigrette cuts the richness nicely.
For a fun twist at a dinner party, serve in small mugs as a starter. If you want another cozy, tortellini-forward comfort dish for meal rotation, try this cheddar chicken pot pie tortellini that combines similar cozy flavors in a different format.
Storage and reheating tips
- Refrigerator: Store cooled soup in an airtight container up to 3–4 days. Reheat over low-medium heat on the stovetop, stirring frequently until warmed through. Avoid high heat to prevent the cream breaking.
- Freezing: Cream-based soups can separate when frozen. For best results, freeze before adding the heavy cream. Cool completely, transfer to a freezer-safe container, and freeze up to 2 months. Thaw in the fridge overnight, reheat gently, then stir in the heavy cream before serving.
- Reheating from frozen: Thaw fully, reheat slowly on the stove, and add a splash of broth if the texture feels too thick. Bring to a gentle simmer — do not vigorously boil after adding cream.
- Food safety: Reheat to at least 165°F (74°C) before serving. Cool leftovers quickly and refrigerate within two hours.
Helpful cooking tips
- Choose the right sausage: Sweet Italian sausage gives a milder profile; hot adds a kick. Remove casings if using links and crumble as you brown.
- Don’t skip sweating the onions: They build the flavor base.
- Toast the flour briefly: One minute is enough to remove the raw taste — longer can darken the broth.
- Prevent gummy tortellini: Simmer just until tender (3–5 minutes); overcooking will make them fall apart.
- Kale timing: Chop small and add early; if using spinach, add at the very end because it wilts faster.
- Finish gently: After adding cream, warm the soup — avoid boiling to keep the texture smooth.
- Salt carefully: Sausage and broth already contribute sodium, so taste before adding more salt.
Creative twists
- Tomato-meets-cream: Stir in 1 cup crushed tomatoes before adding the tortellini for a rosé-style soup.
- Veg-packed: Add diced carrots and celery with the onions for a heartier mirepoix base.
- Vegetarian: Use plant-based Italian sausage and vegetable broth; swap tortellini to a cheese or vegetable-filled GF option as needed.
- Lighter: Use half-and-half or whole milk plus a tablespoon of cornstarch to thicken slightly as a lower-fat alternative.
- Spice it up: Increase red pepper flakes or use spicy Italian sausage for a bolder profile.
- Slow-cooker adaptation: Brown sausage and onions first, then add to crockpot with flour (mixed into a little broth), seasonings, broth, and tortellini last 30–40 minutes on high. (Be mindful of tortellini cooking times to prevent overcooking.)
FAQ
Q: Can I use frozen tortellini?
A: Yes. Add 1–2 extra minutes to the simmer and check for doneness. Frozen tortellini may release a bit more starch, slightly thickening the broth.
Q: Can I make this dairy-free or lighter?
A: For dairy-free, omit the heavy cream and use a full-cup of unsweetened almond or oat milk thickened with 1 tablespoon of cornstarch mixed into cold liquid. For lighter, use half-and-half or reduce the cream to 1/2 cup and add more broth.
Q: Is it OK to freeze this soup after it’s fully made?
A: You can, but cream can separate on thawing. For best texture, freeze before adding the heavy cream, then add cream when reheating.
Q: How long does this soup take to make?
A: About 25–35 minutes total: 8–10 minutes to brown the sausage and soften onions, plus a few minutes for garlic and flour, then 3–5 minutes to cook tortellini and kale, and a quick warm-through for the cream.
Q: Can I substitute other greens for kale?
A: Yes — spinach, Swiss chard, or baby kale work well. Spinach should be added at the end because it wilts quickly.
If you want more tips or a printable version of the ingredient list and directions, tell me which format you prefer (printer-friendly, shopping checklist, or scaled servings) and I’ll prepare it.
Sausage Tortellini Soup
Ingredients
Main ingredients
- 1 pound ground Italian sausage (sweet or hot) Based on preference
- 1 medium onion, diced
- 3 cloves garlic, minced (about 1–1½ teaspoons)
- 3 tablespoons all-purpose flour
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes (optional, for heat)
- 5 cups chicken broth (low-sodium recommended)
- 2 cups kale, chopped (stems removed)
- 2 cups cheese tortellini (about a 9 oz package)
- 1 cup heavy cream
- to taste salt
Instructions
Preparation
- Heat a large pot over medium-high heat. Add the ground Italian sausage and diced onion. Cook, breaking the sausage into pieces, until no pink remains and the onions are softened, about 8–10 minutes.
- If there’s more than about 1 tablespoon of grease, drain excess to avoid a greasy broth. Leave a little for flavor.
- Reduce heat to medium. Add the minced garlic and cook until fragrant, about 30–60 seconds — don’t let it burn.
- Sprinkle the flour over the sausage-onion mixture. Stir constantly for about 1 minute to toast the flour and remove the raw taste.
- Stir in the Italian seasoning, black pepper, and red pepper flakes (if using).
- While stirring, pour in the chicken broth to avoid lumps. Increase heat slightly and bring to a gentle boil, then lower to a simmer.
- Add the chopped kale and cheese tortellini. Simmer for 3–5 minutes until the tortellini are tender and the kale is wilted but still bright.
- Stir in the heavy cream and warm through gently — do not boil after adding cream to prevent separation.
- Taste and adjust salt as needed. Serve immediately.