Introduction

Oh, hello there, my friend! Does the thought of a warm, comforting bowl of soup on a chilly evening just make your heart sing? Because mine does! And today, we’re diving into a recipe that’s become an absolute staple in my kitchen: Sausage Tortellini Soup. It’s the kind of dish that feels like a warm hug from the inside out, and the best part? It’s ridiculously easy to whip up, even on a weeknight. You’ll be amazed at how quickly this comes together, filling your home with the most wonderful aromas. It’s truly a memorable meal that’s perfect for sharing (or keeping all to yourself – no judgment here!).

Why You’ll Love This Recipe

Fast: Seriously, you can have this hearty soup on the table in under 30 minutes.
Easy: Minimal chopping, one-pot wonder, and simple steps make this perfect for beginner cooks.
Giftable: Imagine bringing a batch of this deliciousness to a friend who’s feeling under the weather or has a new baby. They’ll be so grateful!
Crowd-pleasing: From picky eaters to seasoned foodies, everyone adores this creamy, flavorful soup.

Ingredients

Gather ’round, let’s see what cozy goodies we need for this magic pot of soup!

1 pound ground sausage: You can go with hot or mild, depending on your spice preference. I love using Italian sausage for an extra flavor boost!
1 small yellow onion, diced: This is our aromatic foundation. Chop it up small so it melts into the soup.
3 cloves garlic, minced: Because, is any soup truly complete without garlic? I think not!
3 Tablespoons all-purpose flour: This is our secret weapon for getting that beautiful, creamy texture.
1 teaspoon dried basil: A classic herb that brings a lovely Italian flair.
½ teaspoon dried oregano: Another pantry staple that pairs perfectly with the sausage.
1 pinch cayenne pepper (optional): If you like a little warmth, this is your moment to shine.
1 teaspoon hot sauce: Just a touch to add a little zing and depth of flavor.
½ teaspoon mustard powder: This adds a subtle tang that you might not even be able to pinpoint, but it makes a difference!
¼ teaspoon black pepper: To season and wake up all those lovely flavors.
1 pinch red pepper flakes: Another little whisper of heat, if you’re feeling adventurous.
1 cup heavy cream: This is where the magic happens! It makes the soup so rich and luscious.
5 cups chicken broth: The savory base for our soup.
2 cups chopped kale: Don’t worry if you’re not a kale fan; it wilts down beautifully and adds a healthy green touch.
2 cups tortellini (approximately 10 oz, refrigerated or frozen): These little pasta pillows are the star! Refrigerated cook quicker, but frozen work just fine.
Salt, to taste: The final touch to make all the flavors sing.

How to Make It

Alright, chef! Let’s get this party started. Grab your biggest pot – a Dutch oven is fantastic for this, but any large pot will do!

Brown the Sausage: Pop your ground sausage into your pot over medium-high heat. Break it up with your spoon as it cooks until it’s all nicely browned. Then, carefully drain off any excess grease. We want flavor, not greasiness!
Sauté the Onions: Toss in your diced onion and let it cook down until it’s nice and soft, usually about 5-7 minutes. It’ll start to smell amazing!
Garlic Goodness: Now, stir in that minced garlic. You only need about a minute for it to become fragrant. Don’t let it burn, just let it do its aromatic thing.
The Flour Power: Sprinkle the flour all over the sausage and onion mixture. Stir it around to coat everything really well. Let it cook for a minute or two, stirring constantly. This helps thicken the soup later.
Spice It Up! Time for the flavor party! Add in your dried basil, oregano, cayenne pepper (if you’re using it), hot sauce, mustard powder, black pepper, and red pepper flakes. Give it a good stir to mix all those wonderful spices in.
Broth Bliss: Slowly pour in the chicken broth, whisking as you go. This is important to make sure the flour dissolves and you don’t end up with lumps. Keep whisking until it’s all smooth and lovely.
Simmer and Swirl: Bring your soup up to a gentle simmer. Once it’s bubbling slightly, stir in the heavy cream and your chopped kale. Watch the kale start to wilt – so satisfying!
Tortellini Time! Now for the best part: add your tortellini. Cook them according to the package directions, or just until they’re tender and plump.
Taste and Tweak: Give your soup a good taste. Add salt as needed until the flavors are just perfect.

Substitutions & Additions

Feeling a little creative? Or maybe you need to swap something out? I’ve got you covered!

Sausage Swap: Don’t have pork sausage? Ground turkey or chicken sausage work beautifully too! For a vegetarian option, use plant-based sausage crumbles.
Broth Boost: If you don’t have chicken broth, vegetable broth is a great alternative.
Greens Galore: Not a fan of kale? Spinach is a fantastic substitute! It wilts even faster. You could also use Swiss chard or even a handful of arugula for a peppery kick.
Add More Veggies: Feel free to toss in some diced carrots, celery, or even a can of diced tomatoes for extra heartiness and flavor.
Cheesy Dream: Stir in a handful of grated Parmesan cheese right at the end for an extra layer of deliciousness.
Spice Level: Adjust the cayenne, hot sauce, and red pepper flakes to your liking. You can always add more, but you can’t take it away!

Tips for Success

A few little tricks from my kitchen to yours to ensure soup perfection!

Don’t Burn the Garlic: Garlic can go from fragrant to bitter in a flash. Keep an eye on it and only cook it for about a minute.
Whisk for Smoothness: When adding the broth, whisking is your friend! It prevents lumps and gives you a beautifully creamy soup base.
Don’t Overcook the Tortellini: Tortellini cooks pretty quickly. Keep an eye on them so they don’t turn mushy.
Prep Ahead: You can dice your onion and mince your garlic a day in advance and store them in airtight containers in the fridge.
Taste as You Go: Seasoning is key! Taste your soup before serving and adjust salt and pepper as needed.

How to Store It

Leftovers? Lucky you! This soup is just as delicious, if not more so, the next day.

In the Fridge: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash more broth or cream if it’s thickened up too much.
Freezing: This soup freezes well! Let it cool completely, then transfer to freezer-safe containers or bags. It should keep for about 2-3 months. Thaw overnight in the fridge before reheating.

FAQs

Got questions? I’ve got answers!

Q: Can I use fresh herbs instead of dried?
A: Absolutely! If using fresh basil and oregano, you’ll want to use about 3 times the amount of dried. Add them in with the kale towards the end of cooking so they retain their vibrant flavor.
Q: How do I make this soup thicker if I want it?
A: If you prefer a thicker soup, you can use a bit more flour when you’re toasting it with the sausage and onions. Alternatively, you can make a slurry of a tablespoon of cornstarch mixed with a couple of tablespoons of cold water and stir it into the simmering soup.
Q: Can I make this vegetarian?
A: Yes! You can omit the sausage and sauté the onion and garlic in olive oil. Use vegetable broth instead of chicken broth, and consider adding some plant-based sausage crumbles or extra veggies like mushrooms and zucchini for heartiness.

Sausage Tortellini Soup

A warm and comforting sausage tortellini soup that's easy to make, perfect for a weeknight meal, and incredibly delicious.

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Prep Time 10

Cook Time 20

Equipment

Large pot A Dutch oven is recommended.
Spoon For breaking up sausage and stirring.
Whisk For incorporating broth and preventing lumps.

Ingredients

Main ingredients

1 pound ground sausage Hot or mild, Italian sausage recommended
1 small yellow onion diced
3 cloves garlic minced
3 Tablespoons all-purpose flour
1 teaspoon dried basil
0.5 teaspoon dried oregano
1 pinch cayenne pepper optional
1 teaspoon hot sauce
0.5 teaspoon mustard powder
0.25 teaspoon black pepper
1 pinch red pepper flakes
1 cup heavy cream
5 cups chicken broth
2 cups kale chopped
2 cups tortellini approximately 10 oz, refrigerated or frozen
to taste salt

Instructions

Brown the sausage in a large pot over medium-high heat, breaking it up with a spoon. Drain excess grease.
Add diced onion and cook until soft, about 5-7 minutes.
Stir in minced garlic and cook for about 1 minute until fragrant. Do not let it burn.
Sprinkle flour over the sausage and onion mixture, stirring to coat. Cook for 1-2 minutes, stirring constantly.
Add dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir to combine.
Slowly pour in chicken broth while whisking to prevent lumps. Continue whisking until smooth.
Bring the soup to a gentle simmer. Stir in heavy cream and chopped kale. Cook until kale wilts.
Add tortellini and cook according to package directions, or until tender and plump.
Taste and add salt as needed.

Notes

This soup is also delicious leftover and freezes well. You can adjust the spice level to your preference.