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This one-pot Italian Sausage Tortellini Soup is easy to make and incredibly filling, loaded with Italian sausage, cheese tortellini, veggies, savory seasonings, and a touch of cream. Make this quick-fix dinner in under 30 minutes!
Sausage and Tortellini Soup
Sausage and Tortellini Soup is one of my go-to meals when I want a warm, hearty meal that doesn’t take too long to prepare. I love this recipe for busier weekdays because there is little to no prep and everything cooks together in one pot, making clean-up super easy! Serve it up for family dinner or make a big batch to eat throughout the week.
This sausage kale tortellini soup is a full meal in itself with protein, healthy carbs, and nutritious vegetables. Simply top a heaping bowl with freshly grated parmesan cheese or pair it with crusty bread and a simple salad.
More one-pot soups recipes to try: Cheesy Potato Soup, Andouille Sausage with Red Beans and Rice, or Creamy Tomato Soup with Sausage and Spinach.
Why You Will Love This Recipe
- Hearty. There are tons of satiable goodies in each bite, from sausage and veggies to tender tortellini.
- Quick & Easy. This tortellini sausage soup only takes 5 minutes to prep and 20 minutes to cook, making it a great meal for any night of the week!
- Healthy. You won’t find any mystery ingredients in this sausage tortellini soup recipe – just a handful of delicious and nutritious whole-food ingredients.
Ingredients for Tortellini Soup
Below are the simple ingredients you’ll need to make this tortellini soup with sausage. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Italian Sausage: Any type of sausage works great, including turkey, pork, or chicken.
- Cheese Tortellini: I recommend buying premade refrigerated tortellini over frozen for the freshest flavor and easy prep. Or make your own! If you’re gluten-free, make sure to grab a brand that is certified gluten free.
- Aromatics: The perfect blend of Italian seasoning, dried sage, black pepper, and fresh garlic and onion.
- Flour: A little all-purpose flour goes a long way to help thicken the base of this creamy sausage tortellini soup. You can use cup4cup flour to keep it gluten-free.
- Broth: Beef broth adds a rich robust flavor. Alternatively, you can use chicken broth or vegetable stock.
- Tomatoes: You will need both sun-dried tomatoes and tomato paste for this recipe.
- Heavy Cream: Adds a delicious creaminess to the texture and flavor of the soup.
- Kale: Adds a pop of delicious green. Or make it sausage tortellini spinach soup by swapping the kale for spinach.
How to Make Sausage and Tortellini Soup
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a large Dutch oven or pot, stovetop burner, and mixing spoon.
Cook sausage and veggies
Warm a large Dutch oven or pot over medium heat and cook the Italian sausage. Use a wooden spoon or spatula to crumble it as it cooks. Drain any excess fat from the pot if necessary. Once the sausage is browned, add the onion and sun-dried tomatoes to the pot. Saute for 3-4 minutes until the onion is translucent and fragrant.
Make the roux
Add the flour, garlic, Italian seasoning, sage, and pepper, and cook for another minute. This is the key to making a flavorful, creamy soup. Give the flour time to soak up the grease from the sausage and to cook a bit.
Simmer
Stir in the broth, water, and tomato paste, and bring the pot to a boil. Reduce to a simmer and let simmer for about 5 minutes, stirring occasionally.
Add remaining ingredients
Stir in the heavy cream and tortellini and simmer for another 5 minutes. Finally, stir in the chopped kale. Taste the soup and add salt if needed (important: TASTE FIRST. Depending on the sausage and broth you use, you may not need any additional salt). Top with shaved parmesan if you would like and serve!
How to serve Sausage and Tortellini Soup
Enjoy this Italian sausage and soup recipe topped with freshly shaved parmesan cheese and with an easy bread (like this Jalapeno Gouda Bread or Sweet Potato Cheddar Cornbread). If you’re really hungry, pair a bowl with sides for a full dinner spread. Below are some of our favorite dishes to serve with this soup.
- Italian Baked Mushrooms (low carb + keto)
- Rosemary Garlic Keto Dinner Rolls
- Spinach Stuffed Mushrooms
- Keto Zucchini Fries
- Green Beans Almondine (keto + low carb)
Storage Instructions
It’s best to store this soup in an airtight container in the fridge up to 3 days. Leftovers make amazing lunches, so pour into individual jars and have an easy grab-and-go lunch tomorrow! I don’t recommend storing this soup in the freezer as the tortellini becomes very mushy after freezing and reheating.
Reheating Tips
This soup is best reheated in the microwave or on the stove. The tortellini will continue to soak up the soup, so this naturally thickens the soup overnight. You may desire to add more broth while reheating to thin it out again.
- Microwave – Cover with a paper towel and reheat for 1 minute on 50% power. Stir and repeat until warmed throughout.
- Stovetop – Heat a small pot over medium low heat and add soup. Stir occasionally to prevent sticking to the bottom, and cook until tortellini are warmed through.
Tips and Tricks for the BEST Tortellini Soup
- Only add salt if needed after you have added the other ingredients. The salt content can vary depending on the broth and sausage you use.
- Use a lean sausage to cut fat content if desired. If using a fattier sausage, be sure to drain off some of the fat so the soup is not too oily.
If you prefer a vegetarian version, leave the sausage out and use vegetable broth instead.
Sausage and Tortellini Soup FAQs
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until heated through. Tortellini tends to keep absorbing moisture the longer it sits in the soup, so you may need to add a bit of broth when reheating. You can also freeze this easy sausage tortellini soup recipe in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
You don’t have to make this cheese tortellini soup with sausage on the stovetop! Make slow cooker or crockpot sausage tortellini soup by adding all ingredients except the tortellini, heavy cream, and kale and cook on low for 7-8 hours or high for 4-5 hours. Add the remaining ingredients 30 minutes before you are ready to serve.
There are a variety of ways to switch up this recipe. I used a three-cheese tortellini but any flavor of stuffed pasta will work, like roasted spinach and garlic tortellini or mushroom tortellini. You can also make this recipe sausage spinach tortellini soup by subbing the kale with spinach, or use a mix of both greens! Additionally, if you want an extra spicy sausage tortellini soup, use hot Italian sausage.
More Soups You Will LOVE:
- The Best Zuppa Toscana Recipe – If you’re an Olive Garden fan, you will love being able to make this easy soup at home! It can be made traditional with potatoes or low-carb with turnips.
- Instant Pot Pizza Soup – All your favorite pizza toppings but in a comforting bowl of soup instead! This one is especially quick when using the Instant Pot.
- Tuscan Chicken Soup – Talk about bursting with flavor! Every bowl is loaded with artichokes, sundried tomatoes, and kale. It’s a great way to use up leftover cooked chicken.
- Creamy Chicken Soup – Peas, carrots, bell peppers, and spinach are so delicious in this loaded, healthy recipe! It’s low-carb and healthy without taking much effort.
- Chicken Gnocchi Soup – Soft, pillowy gnocchi make this Olive Garden favorite special! This recipe gives you an amazingly creamy bowl of comfort you’ll love.
Sausage Tortellini Soup
Equipment
Ingredients
- 1 lbs Italian sausage, turkey, pork, or chicken work great
- 1 medium yellow onion, diced
- ½ cup sun-dried tomatoes, chopped
- 2 tbsp all-purpose flour, cup4cup if gluten-free
- 6 garlic cloves, minced
- 1 tbsp Italian seasoning
- 1 tsp dry sage
- ¼ tsp pepper
- 4 cups beef broth, chicken or vegetable also works
- 3 cups water
- 2 tbsp tomato paste
- 1 cup heavy cream
- 16 oz cheese tortellini
- 2 cups chopped kale, or spinach
- ¼ tsp salt
- Shaved parmesan cheese, optional for garnish
Instructions
- In a large Dutch oven over medium heat, cook the Italian sausage. Crumble as it cooks. Drain.
- Once the sausage is browned, add the onion and sun-dried tomatoes. Saute for 3-4 minutes until the onion is translucent.
- Add the flour, garlic, Italian seasoning, sage, salt, and pepper, and cook for another minute.
- Stir in the broth, water, and tomato paste, and heat to a boil. Reduce to a simmer, and simmer for 5 minutes, stirring occasionally.
- Stir in the cream and tortellini, and simmer for another 5 minutes.
- Stir in the chopped kale and add salt as well. Serve!
Notes
- Salt content is going to vary a lot depending on the broth and sausage you use. I would try the soup first before adding any salt at the end just to be sure.
- Leftovers store well in the fridge for up to 3 days and in the freezer for up to 3 months.
- The tortellini tends to keep absorbing moisture the longer it sits in the soup so you may have to add more broth when reheating. Just keep it in mind!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
