This creamy Sausage Tortellini Soup is the ultimate cozy comfort food. It’s loaded with hearty Italian sausage, tender cheese tortellini, fresh kale, and a rich, flavorful broth made with cream, herbs, and a secret touch of hot sauce and mustard powder to bring everything together. Best of all? It’s ready in just 30 minutes, making it a perfect weeknight dinner.
Why You’ll Love This Recipe
- Quick and easy: One pot and ready in under 30 minutes.
- Big flavor: The combination of Italian sausage, garlic, and herbs makes every bite satisfying.
- Customizable: Swap kale for spinach, or use mild or spicy sausage based on your preference.
- Make-ahead friendly: Great for meal prep or freezing (see storage tips below).
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
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce (Texas Pete or Frank’s recommended)
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes (for serving)
- 5 cups chicken broth
- 1 cup heavy cream
- 2 cups kale, chopped
- 2 cups cheese tortellini (just under 10 oz.; refrigerated or frozen)
- Salt, to taste
How to Make Sausage Tortellini Soup
- Brown the sausage: In a large soup pot, cook the sausage and diced onion over medium-high heat until browned and cooked through (about 8–10 minutes). Drain excess grease.
- Sauté garlic & season: Add garlic and cook for 1 minute. Stir in flour and cook for another 1–2 minutes.
- Add seasoning: Stir in basil, oregano, cayenne (if using), hot sauce, mustard powder, and pepper.
- Add liquids: Pour in the chicken broth and use a spatula to scrape up any bits from the bottom of the pot. Slowly stir in the cream. Bring to a boil, then reduce to a simmer.
- Finish the soup: Add kale and tortellini. Simmer for 3–5 minutes, or until tortellini is tender. (If your tortellini takes longer to cook, add it before the kale.) Taste and add salt as needed.
- Serve: Ladle into bowls, sprinkle with red pepper flakes, and enjoy! Delicious with crusty garlic bread.
Pro Tips
- Don’t skip the mustard powder or hot sauce—they add subtle depth that enhances the whole soup without making it spicy.
- Cheese rind hack: Add a Parmesan or Romano rind to the broth as it simmers for extra flavor.
- Spinach substitute: Use 2–3 cups of fresh spinach instead of kale. Add it at the end and let it wilt for 30 seconds.
- Tortellini tip: If planning for leftovers, cook tortellini separately and add it to individual bowls to prevent sogginess.
Storage & Freezing
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze soup (without tortellini, if possible) for up to 3 months. Thaw and reheat on the stove. Add fresh-cooked tortellini before serving.
Crock Pot Instructions
- Brown the sausage and onion in a skillet, then stir in the flour.
- Transfer to a slow cooker with broth and seasonings (except kale, cream, and tortellini).
- Cook on LOW for 6–7 hours or HIGH for 4–5 hours.
- Stir in kale 15 minutes before serving.
- Turn off heat, temper cream in the microwave, and slowly stir it into the soup.
- Serve over cooked tortellini in bowls.
Try These Next
- Creamy Chicken Tortellini Soup
- Sausage Gnocchi Soup
- Tomato Basil Pasta
- Clam Chowder
- Pasta Primavera
- Creamy Chicken Noodle Soup
- Marry Me Chicken Pasta
- Meatball Soup
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