Name: Recipe "Italian Sausage Tortellini Soup"
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 lb mild ground italian sausage; 1 yellow onion (chopped); 1 red bell pepper (seeds removed and chopped); 1 carrot (chopped); 3 garlic cloves (minced); 4 cup chicken broth or stock; 28 oz diced tomatoes; 1 bay leaf; 1 tsp kosher salt; 0.5 tsp italian seasoning; 0.25 tsp black pepper; crushed red pepper flakes; 10 oz cheese tortellini; 2 cup kale (chopped, stems removed); 0.25 cup freshly grated parmesan cheese (plus more for serving); 0.25 cup fresh basil (chopped); 1 cup heavy cream (optional)

These pair naturally with what you’re making now: Butternut Squash, Sausage, and Kale Gnocchi, Chicken Fajita Soup, and Fall Vegetable Quinoa Soup.

Why This Creamy Tortellini Soup Is a Family Favorite

I make this soup all winter long. It combines Italian sausage, cheese tortellini, and kale in one pot, and stirring in heavy cream at the end makes it extra rich. It’s delicious without the cream too. Every time I bring it to a potluck, people ask for the recipe.

Reasons You’ll Love This One-Pot Tortellini Soup

It’s a complete meal in one pot, so cleanup is easy.
You can make it with or without heavy cream, depending on your mood.
The combination of sausage, tender tortellini, and hearty kale is satisfying and flavorful.

Key Ingredients for Creamy Tortellini Soup

Italian sausage: Mild gives a balanced flavor; hot adds heat. Remove casings if using links. Ground turkey or beef work as substitutes.
Cheese tortellini: Refrigerated tortellini cooks quickly and has the best texture. Frozen works too, just cook a couple extra minutes. Avoid dry pasta tortellini.
Heavy cream: Stir it in at the end for a luscious, creamy broth. For a lighter soup, skip the cream and add an extra cup of broth if needed.

Kitchen Tools for This Hearty Soup

Large pot or Dutch oven (5-6 quart) for even heat and plenty of room
Wooden spoon for stirring
Chef’s knife and cutting board
Measuring cups and spoons

Tips for Making the Best Italian Sausage Tortellini Soup

Cook the sausage in a single layer to get a nice browning instead of steaming it. Use the rendered fat to sauté the vegetables for extra flavor. When adding the heavy cream, take the pot off the heat and stir gently to prevent curdling. Taste the soup before serving, the Parmesan adds salt, so adjust seasoning at the end.

Variations for This Hearty Tortellini Soup

Swap the mild sausage for hot Italian sausage to kick up the heat. Ground beef or turkey work well too. For a vegetarian version, omit the sausage and add extra vegetables like zucchini, mushrooms, or celery, using vegetable broth. Replace kale with spinach if you prefer. Fire-roasted tomatoes add a smoky depth. And of course, leave out the cream for a lighter soup.

What to Serve with Italian Sausage Tortellini Soup

Serve this soup with crusty bread for dunking. A simple arugula salad with lemon vinaigrette balances the richness. Top each bowl with extra Parmesan cheese. For a heartier meal, add garlic bread or roasted vegetables on the side.

How to Store Leftover Tortellini Soup

Store cooled soup in an airtight container in the fridge for up to 5 days. The tortellini will absorb broth as it sits, so add a splash of broth or water when reheating. Remove the bay leaf before storing.

Freezing Instructions for Tortellini Soup

For best results, freeze the soup without the heavy cream. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat. Stir in the cream after reheating. If you freeze it with cream, the texture may change slightly, it will still be tasty but not as silky.

Best Ways to Reheat This Soup

Reheat individual servings in the microwave with a cover to prevent splatter. For larger amounts, reheat on the stovetop over medium-low heat, stirring occasionally. Add a little broth or water if the soup has thickened too much. Avoid boiling vigorously to keep the tortellini intact.

Frequently Asked Questions About Italian Sausage Tortellini Soup

Can I use frozen tortellini?

Yes, you can use frozen cheese tortellini. Just cook it for a couple of extra minutes until tender. There’s no need to thaw it first.

Can I make this soup dairy-free?

To make it dairy-free, omit the Parmesan cheese and heavy cream. Use a dairy-free tortellini if available. The soup will still be flavorful from the sausage and vegetables.

What other vegetables can I add?

Feel free to add celery, zucchini, yellow squash, or mushrooms. Sauté them with the onion and pepper. For a vegetarian version, omit the sausage and use vegetable broth.

How do I make the soup spicier?

Use hot Italian sausage instead of mild, and increase the crushed red pepper flakes. You can also add a pinch of cayenne pepper when you add the broth.

Recipe

Italian Sausage Tortellini Soup

Hearty tortellini soup made with Italian sausage, cheese tortellini, and kale. To make it creamy, stir in heavy cream! Serve with crusty bread for a comforting and cozy meal.

medium

10 min

Prep Time

30 min

Cook Time

40 min

Total Time

Servings

Dinner

Course

Italian

Cuisine

836 kcal

Calories

Ingredients

Servings

1 lb mild ground italian sausage
1 yellow onion, chopped
1 red bell pepper, seeds removed and chopped
1 carrot, chopped
3 garlic cloves, minced
4 cup chicken broth or stock
28 oz diced tomatoes
1 bay leaf
1 tsp kosher salt

0.5 tsp italian seasoning
0.25 tsp black pepper
crushed red pepper flakes
10 oz cheese tortellini
2 cup kale, chopped, stems removed
0.25 cup freshly grated parmesan cheese, plus more for serving
0.25 cup fresh basil, chopped
1 cup heavy cream, optional

Instructions

1
In a large pot or Dutch oven, add the sausage and cook stirring occasionally, until sausage is no longer pink, about 5 minutes. Transfer the cooked sausage to a paper towel lined plate. Set aside.
2
Add the onion, red pepper, and carrot to the pot and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook for 1 minute.

3
Add the chicken broth, tomatoes, bay leaf, salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring to a boil and add the tortellini. Reduce the heat to a simmer and cook for 5 to 6 minutes or until tortellini is cooked through.
4
Add the sausage back to the pot and stir in the kale

Nutrition (per serving)

836kcal

Calorie breakdown

Protein25%209 kcal

Fat57%488 kcal

Carbohydrates18%151 kcal

How this was calculated — 17 of 17 ingredients matched

mild ground italian sausageSausage, Italian, pork, mild, raw1315 kcal

yellow onionOnions, yellow, raw0 kcal

red bell pepperPepper, banana, raw0 kcal

carrotCarrots, raw0 kcal

garlic clovesGarlic, raw4 kcal

chicken broth or stockChicken, ground, raw1373 kcal

diced tomatoesTomatoes, grape, raw214 kcal

bay leafSpices, bay leaf3 kcal

kosher saltSalt, table0 kcal

italian seasoningSeasoning mix, dry, taco, original8 kcal

black pepperSpices, pepper, black3 kcal

crushed red pepper flakesPepper, banana, raw0 kcal

cheese tortelliniTortellini, pasta with cheese filling, fresh-refrigerated, as purchased870 kcal

kaleKale, raw168 kcal

freshly grated parmesan cheeseCheese, caraway226 kcal

fresh basilBasil, fresh14 kcal

heavy creamCream, fluid, heavy whipping816 kcal

Serving size ≈ 558 g · 6 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: Boiled, hearty, italian, soup

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