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: 

• 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. 

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• 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.

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.