Oh my goodness, if you’re looking for a cozy meal that warms you from the inside out, this Sausage and Tortellini Soup is the answer! I stumbled upon this recipe during a chilly week when I needed something hearty and comforting. The rich, savory sausage paired with those tender, cheesy tortellinis is pure magic in a bowl. Plus, it comes together in no time, making it perfect for busy weeknights or a lazy Sunday!
Every time I make this soup, my husband can’t help but grin from ear to ear. The aroma that fills the kitchen while it simmers is just divine, and it’s one of those dishes that everyone at the table just loves. It’s truly a family-friendly favorite and can even make a great meal prep option for the week. On top of all that, it’s great to serve with some crusty bread for dipping—trust me, you won’t want to miss out on that! If you’re craving something equally comforting, you might also love my creamy Potato and Leek Soup!
Why You’ll Love This Sausage and Tortellini Soup
- Rich and creamy texture from the heavy cream, making every bite indulgent
- Hearty Italian sausage adds a satisfying depth of flavor
- Quick and easy to prepare in about 30 minutes—perfect for busy nights
- Cheese tortellini adds a delightful pop of flavor and texture
- Loaded with nutritious veggies like kale (or spinach) for a healthy boost
- Customizable: add extra veggies like carrots or celery to suit your taste
- Leftovers taste fantastic and can be easily reheated, saving you time on future meals
This comforting soup is not just delicious; it’s a wonderful way to warm up on chilly days, and it’s packed with flavors that will leave you wanting more!
How to Make Sausage and Tortellini Soup
This Sausage and Tortellini Soup is the epitome of comfort food! It’s creamy, savory, and so satisfying—perfect for chilly evenings or when you’re craving something hearty. Plus, it comes together quickly, making it ideal for a weeknight dinner!
What You’ll Need:
- Italian sausage – 1 lb (choose mild or spicy based on your preference). I like using sweet Italian sausage for a rich flavor.
- Medium onion – 1, diced. This adds a wonderful base flavor to the soup.
- Garlic – 3 cloves, minced. Fresh garlic is a game-changer here; it brings depth to the dish!
- Chicken broth – 4 cups. I recommend using low-sodium broth, so you can control the saltiness.
- Heavy cream – 2 cups. For a lighter version, you can swap in half-and-half.
- Cheese tortellini – 1 (9 oz) package (fresh or frozen). I love the cheese-filled ones—they add such a nice creaminess!
- Kale – 2 cups, chopped (or you can use spinach if you prefer). It adds great nutrition and color.
- Grated Parmesan cheese – 1 cup. Always go for freshly grated if you can; it has such a richer flavor!
- Italian seasoning – 1 tsp, to add that delicious herbaceous flavor.
- Red pepper flakes – 1/2 tsp (optional). Use this for a nice kick, depending on your spice tolerance.
- Salt and pepper – to taste. Always taste as you go to get the right seasoning!
- Olive oil – for cooking. I love a good extra virgin olive oil for its flavor.
The Directions:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Add the diced onion and cook until it becomes translucent, about 5 minutes. It’s all about that aromatic base!
- Next, stir in the minced garlic and cook for another minute, letting those flavors mingle without burning the garlic.
- Add the Italian sausage to the pot, breaking it apart with a spoon. Cook until it’s browned and no longer pink, around 6-8 minutes.
- Pour in the chicken broth and bring it to a gentle simmer.
- Now, stir in the heavy cream and bring the soup back to a gentle simmer—this is where it gets creamy and dreamy!
- Add the cheese tortellini to the pot and cook according to the package instructions, usually around 3-5 minutes for fresh tortellini.
- Once the tortellini is tender, toss in the chopped kale, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the kale is wilted and everything is nicely combined.
- Season your soup with salt and pepper to taste. Give it a good stir!
- Serve hot, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes if you’re feeling spicy. Enjoy!
This soup is such a treat, and it’s perfect for leftovers too! Store it in the fridge for up to 3 days, but just remember to reheat gently. If it thickens too much, just add a splash of broth or cream. Happy cooking!
Can I Use a Different Type of Sausage?
Absolutely! While Italian sausage is traditional, you can use turkey sausage, chicken sausage, or even a plant-based sausage for a lighter or vegetarian option. Just adjust the seasoning as needed, since different sausages have varying flavor profiles!
What Can I Use Instead of Kale?
If you don’t have kale on hand, spinach is a fantastic substitute and will wilt quickly in the soup. You can also use other leafy greens like Swiss chard or even collard greens, but they may need a bit more cooking time to become tender.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you find the soup thickens too much upon refrigeration, just add a splash of chicken broth or water when reheating on the stovetop to reach your desired consistency.
Can I Freeze This Soup?
Yes, you can freeze the soup! Just be aware that the tortellini might become a bit mushy upon thawing. To freeze, portion it into airtight containers or freezer bags and store for up to 3 months. Thaw overnight in the fridge before reheating, and add a bit of cream or broth to freshen it up.
