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Bowl of creamy sausage tortellini soup with kale, garnished with Parmesan and red pepper flakes, on a light gray napkin

Sausage Tortellini Soup

This hearty sausage tortellini soup features a creamy broth filled with Italian sausage, tender tortellini, and nutritious kale. It's a quick and easy recipe that can be prepared in just 30 minutes, making it perfect for weeknight dinners or cozy meals on chilly days. Enjoy the bold flavors of this comforting one-pot dish!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 pound ground Italian sausage (hot or mild)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon dried basil
  • 1/2 teaspoon oregano
  • 1 pinch cayenne (optional)
  • 1 teaspoon hot sauce
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon pepper
  • 1 pinch red pepper flakes
  • 1 cup heavy cream
  • 5 cups chicken broth
  • 2 cups kale, chopped
  • 2 cups tortellini (refrigerated or frozen, just under 10 oz.)
  • to taste salt

Instructions
 

  • Cook the sausage: Remove casings if using sausage links. In a large pot over medium-high heat, cook and crumble the sausage with the diced onions until the onions are softened and the sausage is fully cooked, about 8-10 minutes. Drain any excess grease.
  • Add garlic and seasonings: Stir in the minced garlic and cook for 1 minute, then mix in the flour and cook for an additional minute to remove the raw flour taste. Season with basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes.
  • Simmer the broth: Slowly pour in the chicken broth, scraping the bottom of the pot with a spatula to release any caramelized bits. Stir in the heavy cream and bring the soup to a gentle boil. Then, reduce to a simmer.
  • Add kale and tortellini: Stir in the chopped kale and tortellini. Simmer for 3-5 minutes, or until the tortellini are tender. If your tortellini take longer to cook, add them first, and stir in the kale during the last 5 minutes.
  • Season and serve: Taste the soup and add salt, starting with ΒΌ teaspoon. Adjust as needed. Serve hot with your favorite crusty bread or garlic bread on the side.

Notes

This soup can be frozen for up to 3 months, but it's best to freeze before adding the tortellini. Reheat gently and add tortellini fresh for best results.