Sausage Tortellini Soup


Oh, how I love a good soup! And let me tell you, this Sausage Tortellini Soup is a game-changer. Imagine coming home on a busy day, and in just 30 minutes, you’ve got a steaming bowl of this goodness. It’s got everything – protein, veggies, pasta – and it’s ridiculously easy to make. Trust me, it’s about to become your new favorite.

30 Minutes, Really?

Yes, indeed! It’s almost like magic. This soup comes together so quickly, it feels like a little kitchen miracle on those hectic evenings. It’s the perfect fix for when you’re craving something homemade but just don’t have the time for a complicated recipe.

But What About the Flavor?

Ah, here’s the fun part. You might raise an eyebrow at the hot sauce and mustard powder, but believe me, they’re the secret touch. They’re not overpowering; instead, they add a subtle kick that really brings out the best in the sausage and tortellini. It’s like they’re the soup’s best friends, who knew?

No Kale? What’s My Plan B?

Not a kale fan? Or maybe just ran out? Spinach is your savior here. It slips into the soup and adds that lovely green without overpowering. Fresh or frozen, it works like a charm. You won’t even miss the kale!

Leftovers? What’s the Best Way to Keep Them?

Leftover soup? Great! Just tuck it away in the fridge or freezer. The tortellini does soak up some broth, so if you’re a fan of firmer pasta, cook it separately next time. That way, you get the perfect bite even on day two or three.

Any Tricks for Extra Yumminess?

Here’s a little chef’s secret: drop a rind of Parmesan or Romano cheese in there. It’s like a flavor bomb, melting slowly and adding this cheesy, umami depth that’s just out of this world. Plus, you might not even need to add extra salt!

Best Tortellini and Hot Sauce for the Soup?

Oh, choices, choices! I swear by RANA cheese-filled tortellini. It’s got the perfect texture and flavor. For the hot sauce, I usually reach for Texas Pete or Frank’s. They bring just the right amount of heat without stealing the show.

Can I Freeze This Soup?

Absolutely, it’s freezer-friendly! If you’re planning to freeze it, I recommend cooking the tortellini separately. That way, it stays nice and firm, and you don’t end up with mushy pasta when you reheat it.

So there you have it – a soup that’s not just a meal but a warm hug in a bowl. Whether it’s a chilly evening or just a day when you need a little comfort, this Sausage Tortellini Soup is there for you. Whip it up, and I bet it’ll be love at first spoonful!

Sausage Tortellini Soup Recipe


  • 1 lb Italian sausage (hot or mild)
  • 1 diced small yellow onion
  • 3 minced garlic cloves
  • 3 tbsp flour
  • Spices: 1 tsp dried basil, ½ tsp oregano, a pinch of cayenne (optional), 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper, a pinch of red pepper flakes
  • 1 cup heavy cream
  • 5 cups chicken broth
  • Greens: 2 cups chopped kale (or spinach)
  • 2 cups tortellini (just under 10 oz)
  • Salt to taste

Cooking Method:

  1. Begin by removing casings from the sausage if necessary. Over medium-high heat, cook the sausage and onions until the sausage is browned and the onions tender, about 8-10 minutes. Drain excess grease.
  2. Add garlic, cooking for an additional minute, then stir in the flour and cook for 1-2 minutes.
  3. Mix in the spices, followed by the chicken broth. Use a spatula to clean the pot’s bottom. Gradually add in the heavy cream, bringing the mixture to a boil before reducing to a simmer.
  4. Introduce the kale and tortellini, letting them cook for 3-5 minutes. Adjust the cooking time based on the tortellini’s requirements.
  5. Season with salt to your liking and serve, ideally with cheesy garlic bread!

Expert Tips:

  • Enhance the flavor by adding Parmesan or Romano cheese rind to the broth.
  • Substitute kale with spinach, adding it once the tortellini is cooked.
  • Use RANA refrigerated cheese-filled tortellini for best results.

Crock Pot Alternative: Follow steps 1 and 2, then transfer everything except the cream and tortellini to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Add kale at the end, then the cream and cooked tortellini just before serving.

Storage Advice:

  • Refrigerate in an airtight container for up to 3 days, or freeze for over 3 months. Note: Tortellini absorbs broth during storage; consider cooking it separately before adding to servings.