This creamy Tortellini Soup made with sausage is a simple, delicious and comforting meal. The best part? It’s made all in one pot and takes only 30 minutes to throw together.
This recipe is one of my favorites at the moment. I’m a fiend for pasta and could, quite honestly, eat it every day! I love to find new and creative ways to sneak it into my weekly meal rotation.
What I love most about this sausage tortellini soup is that the ingredients are so simple, but the flavor you are rewarded with is just out of this world. It’s a no-fail dinner you can whip up on a busy weeknight, but still delicious enough to serve guests.
This recipe is very easy to customize and tweak based on what you have on hand or what you like best. Feel free to use it as a template and get creative! Keep scrolling for the full recipe and ingredient amounts.
For this recipe you’ll need:
- Olive oil – You can use other mild-flavored oils such as avocado, vegetable/canola, safflower, or sunflower.
- Italian sausage – I used regular sausages and removed them from their casings. If you can find ground sausage, great!
- White onion – Yellow onion will also work. We want to use a more mild-flavored variety for this recipe.
- Garlic – Use as much or as little as you like. I always suggest using fresh garlic, but powdered or jarred will work just fine.
- Italian seasoning – This blend is made with basil, thyme, rosemary, oregano, and marjoram. You can use any combination of your favorite herbs.
- Chicken or veggie broth – A lot of the flavor will come from the other ingredients in this recipe so use whichever broth you have handy.
- Fire roasted tomatoes – This is my secret ingredient! If you’ve never tried these, you’re about to be converted. You can also use crushed tomatoes, diced tomatoes, or tomato sauce.
- Tortellini – I found some delicious bacon and cheddar tortellinis! Any flavor will work.
- Kale – The kale adds some much needed greenery to this recipe. As it cooks down it soaks up all those delicious flavors.
- Half & half – This is half cream and half milk; it’s typically 18%MF. Because of the acidity of the tomatoes I wouldn’t use regular milk in its place as it may curdle. Anything 10%MF and up will be okay.
- Fresh basil – This is added right at the end for a nice fresh pop of flavor. You can use dried basil but I highly recommend finding it fresh.
How to Make Creamy Tortellini Soup
- Brown the sausage and onion: Heat the oil in a soup pot or dutch oven over medium-high heat. Add the sausage and brown until fully cooked, then mix in the onion. Cook until the onion becomes translucent. Add the garlic and Italian seasoning then toast for 30 seconds to 1 minute.
- Simmer and cook the tortellini: Add the broth and fire roasted tomatoes and stir everything together, scraping off the brown bits on the bottom of the pot. Let everything simmer for 10 minutes. Now you can stir in the tortellini, cover the pot, and cook until the tortellini is tender. About 5-7 minutes.
- Finish the soup: Add the kale and allow it to wilt for 1-2 minutes. Stir in the cream, garnish with fresh basil, and enjoy!
What Else Can I Add to My Soup?
It’s really easy to make this recipe your own. You can switch it up every time you make to have something a little different! Try some of these.
Instead of kale:
- Mustard greens
- Ground beef, pork, chicken, or turkey
- Shredded chicken breast
You can also feel free to use other types of sausage in your tortellini soup. Chicken, turkey, beef, and even lamb would be great.
How to Serve Tortellini Soup
Now that you see how loaded up this recipe is, it’s absolutely great to enjoy all on its own as a meal.
If you’re planning on serving this to guests, however, I have a few tricks up my sleeve to help you turn this into a gourmet plating. Top each bowl with a drizzle of good quality olive oil, some fresh chopped basil, a sprinkle of parmesan cheese, and fresh cracked pepper.
This creamy tortellini soup is also perfect with some good homemade bread. Try these recipes out!
How to Store Leftovers
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat either in the microwave or on the stovetop. You can add a splash of broth to the leftover soup if too much has been absorbed by the tortellinis.
How to Freeze Tortellini Soup
Because of the pasta, this tortellini soup is best enjoyed fresh. However, if you don’t mind your tortellini a little softer, it can definitely be stored in the freezer. Store sealed well in an airtight container for 4-6 months.
To reheat, you can either use the microwave or the stovetop. I recommend letting the soup thaw overnight in the fridge if you plan on reheating it on the stove.
Did You Love This Recipe? Try These!
- 2 tbsp olive oil
- 1 lb Italian sausage ground or casings removed
- 1 small white onion diced
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- 4 cups chicken broth or veggie broth
- 8 oz fire roasted tomatoes 1 can
- 9 oz tortellini 1 package, I used bacon cheddar
- 1/2 bunch kale chopped with stems removed
- 1/2 cup half and half 10-18% cream
- fresh basil chopped, for garnish
- Heat the oil in a soup pot or dutch oven over medium-high heat. Add the sausage and brown until fully cooked, then mix in the onion. Cook until the onion becomes translucent. Add the garlic and Italian seasoning then toast for 30 seconds to 1 minute.
- Add the broth and fire roasted tomatoes and stir everything together, scraping off the brown bits on the bottom of the pot. Let everything simmer for 10 minutes.
- Stir in the tortellini, cover the pot, and cook until the tortellini is tender. About 5-7 minutes.
- Add the kale and allow it to wilt for 1-2 minutes. Stir in the cream and garnish with fresh basil.