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Sausage Tortellini Soup

Sausage Tortellini Soup is a hearty, comforting soup that is sure to warm you up on a cool fall or winter’s day. And it can be ready in 30!

As the days cool down, a hearty bowl of soup is just what the doctor ordered. Sometimes soups need to simmer and they can take a good potion of the day to cook. Not this Sausage Tortellini Soup though! This delectable tummy warming soup can be on your table in about 30 minutes.

That makes it perfect for even the busiest of weeknights.

And if soup intimidates you because it always has a lot of ingredients, then I’ve got even more good news for you. This can be put together with just a handful of ingredients. Let’s talk bout them!

Ingredients you’ll need: 

Sausage tortellini ingredients.
  • ITALIAN SAUSAGE: You can use mild or hot, depending on your preference. If you can only find links simply remove the casings. 
  • OLIVE OIL: To help brown the sausage and onions. 
  • LOW-SODIUM CHICKEN BROTH: Make sure to use low-sodium so you can control the final saltiness of the dish. 
  • LOW-SODIUM VEGETABLE BROTH: Also use low-sodium here too. I like the combo but you can use only vegetable broth or only chicken broth. 
  • KALE: If you don’t like kale you can substitute spinach but spinach won’t need to cook that long only a couple minutes. 
  • DRIED BASIL: Dried basil will hold up a little better in soup than fresh. 
  • CHEESE TORTELLINI: I used fresh tortellini but you can also use frozen, you’ll just need to cook it a bit longer. 
  • SALT AND PEPPER

Step by Step Photos And Instructions: 

Unlike some soups, this Sausage Tortellini Soup comes together relatively easy and relatively quickly. Follow along with these step by step photos and instructions to see just how easy it is. 

  • STEP #1: Cook sausage and olive oil in a large soup pot. Drain sausage. 
  • STEP #2: Add onions and garlic to reserved pan drippings and sauté until softened. 
  • STEP #3: Return sausage to the pan and add in both broths. Stir in kale and basil. Cook just until the basil starts to wilt, about 10 min. 
  • STEP #4: Add in tortellini and cooked until softened and warmed through about 5 min. 

Storage and Leftovers:

Because pasta tends to absorb the liquid that it is stored in, I recommend eating this soup the day that it is made. If you have leftovers store them covered in the refrigerator. You may need to add more broth if you reheat it.

Spoonful of Sausage Tortellini Soup.

Looking for more soup recipes? Check these out:

Creamy Steak and Mushroom Soup is comfort in a bowl!

Classic Split Pea Soup with Ham Hocks is a personal favorite of mine! It’s so hearty and filling!

Ham and Potato Soup is a great way to use leftover ham!

Nothing warms you up like a bowl of New England Clam Chowder on a cold winter’s day!

Note: This recipe was originally written in 2010. It was updated with new photos, recipe notes and nutrition information in 2022.

Spoonful of Sausage Tortellini Soup.

Sausage Tortellini Soup

A tummy filling soup chock-full of sausage, kale and cheese tortellini.
Prep Time 5 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 4 Servings
Calories 680 kcal

Ingredients
  

Ingredients:

  • 1 pound Italian sausage casings removed
  • 1 tablespoon olive oil optional
  • 1/2 medium onion diced
  • 1 clove garlic minced
  • 3 cups low sodium chicken broth
  • 3 cups low sodium vegetable broth
  • 1 bunch 8 - 10 ounces kale, chopped
  • 1 teaspoon dried basil
  • 9 ounces fresh cheese tortellini
  • fresh cracked pepper and kosher salt

Instructions
 

  • In a large soup pot, cook sausage over medium heat until browned, using a spoon to break the sausage into bite size pieces. Once browned transfer to a plate and set aside.
  • Reserve 1 tablespoon of pan drippings, if there isn't enough pan drippings add 1 tablespoon olive oil. To the pan drippings add onion and garlic, cook 5 minutes or until onion is softened.
  • Return sausage to pan. Pour in chicken and vegetable broth. Stir in kale and basil. Cook for 10 - 15 minutes or until kale is wilted.
  • After kale has wilted, stir in tortellini and cook for 5 minutes or until the tortellini is soft and warmed through. Season to taste with salt and pepper.
  • Ladle into soup bowls. Serve hot.

Notes

You can use frozen tortellini but you'll need to cook it for a few minutes longer. 
Turkey Italian sausage works great in this as well but you might need more olive oil. 
If you don't like kale you can substitute spinach but add the spinach AFTER the tortellini has cooked. Spinach only needs a minute or two. 
Nutrition information for estimation purposes only. 

Nutrition

Calories: 680kcalCarbohydrates: 36gProtein: 31gFat: 46gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 110mgSodium: 1177mgPotassium: 582mgFiber: 5gSugar: 4gVitamin A: 3249IUVitamin C: 34mgCalcium: 210mgIron: 4mg
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: cheese, kale, pasta, sausage, soup, tortellini

Leave a Comment

Recipe Rating




  • Reply
    Tanja Fussell
    August 12, 2011 at 12:08 pm

    I’m trying this one with the kale today for a friend who’s down in the dumps with a broken foot. Never had kale before!!

  • Reply
    Kevin
    January 18, 2010 at 6:44 pm

    What a tasty looking soup!

  • Reply
    Tanja Fussell
    January 16, 2010 at 5:27 pm

    Thanks Deseree! I did use the spinach and my eldest loved it as did I! I’ll be taking this one to work next week. Thanks!!!!!

  • Reply
    Tanja Fussell
    January 16, 2010 at 6:54 am

    This looks and sounds awesome! We are going to try it tonight. Would you be able to comment: Do you think we could substitute spinach for kale? I’m not sure my family would eat the kale. If not, it’ll be an experiment :) .

    • Reply
      Deseree
      January 16, 2010 at 9:30 am

      Hi Tanja- I hope your family loves it. As a spinach lover myself, I think you could substitute spinach for kale. Spinach does wilt a lot faster than kale so I would actually add the tortellini to the soup first then after it becomes tender, add the spinach. The spinach should only take a couple of minutes to wilt. Hope this helps!

  • Reply
    Michelle
    January 15, 2010 at 6:45 am

    I just started adding kale to soups and we have become fast fans. This sure sounds hearty and delicious for these cold winter days!

  • Reply
    Maria
    January 14, 2010 at 7:31 am

    I love adding tortellini to soup. It makes it extra hearty. You might like this one:
    http://twopeasandtheirpod.com/tortellini-vegetable-soup/

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

    Have new recipes emailed to you.