There’s something really comforting about this sausage tortellini soup — the kind of comfort that comes from a warm kitchen on a weeknight when you’re too tired to think but still want something satisfying. This one’s my go-to when I want dinner to be ready in under 30 minutes but still feel like I’ve cooked something special.
It’s creamy, hearty, and loaded with cheesy tortellini, sausage, kale (or spinach if that’s what’s in the fridge), and a touch of spice that rounds everything out. And the best part? One pot, simple ingredients, and big flavor. My kind of dinner.
Why This Recipe Works So Well
What I really love about this soup is how it hits all the marks: protein, veggies, carbs, and creaminess. It’s the kind of all-in-one bowl that doesn’t leave you hunting for a side dish, unless of course you’re in the mood for some cheesy garlic bread to mop up the last bit of broth.
You might raise an eyebrow at the hot sauce and mustard powder in the ingredient list — I did too the first time. But trust me, they don’t make the soup taste spicy. Instead, they quietly bring the broth to life in the background, like a seasoning whisper you didn’t know it needed.
This soup is especially handy on days when your fridge is running low and you’re trying to stretch what you’ve got. A handful of tortellini and a few pantry spices go a long way here.
Step-by-Step Cooking (Nothing Fancy, Just Good Food)
Quick overview (for the full recipe, check the card at the bottom):
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Start by browning sausage with onions and garlic. Once it’s nice and golden, sprinkle in flour and cook for a minute or two to thicken things up.
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Add dried herbs, a dash of mustard powder, some black pepper, and a bit of hot sauce. Give it a good stir.
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Pour in your broth and cream, bring everything to a boil, then reduce the heat and let it simmer.
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Toss in chopped kale and the tortellini. Just a few minutes is all it takes for the pasta to cook and the greens to soften.
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Taste, adjust salt if needed, and serve hot with a pinch of red pepper flakes if you like some heat.
My Personal Tips for Making It Even Better
Over the years, I’ve played around with this recipe depending on what I had on hand, and here’s what I’ve learned:
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Add a parmesan rind. Seriously, this little kitchen trick changes everything. Just toss the rind into the pot with the broth and let it simmer — it’ll melt down slowly and add a rich, savory layer that’s hard to beat. You can fish it out at the end.
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Spinach instead of kale? Absolutely. I’ve done both, and while kale holds up better for leftovers, fresh spinach works great too. Just stir it in at the end so it wilts gently. If you’re using frozen spinach, thaw and squeeze out the extra water first so it doesn’t water down the soup.
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Use good tortellini. I usually go with the refrigerated kind — the cheese-filled ones by RANA are my favorite. The pasta stays tender, and the cheese melts just a little into the soup.
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Hot sauce brand? I keep a bottle of Frank’s or Texas Pete around, both work beautifully here. It doesn’t overpower — it just perks up the broth.
Planning Ahead or Making a Big Batch?
If you’re cooking this soup with leftovers in mind, I’ve got a trick: boil the tortellini separately and just add it to each bowl when serving. Otherwise, the pasta will keep soaking up the broth in the fridge and go a bit mushy. It still tastes great, but the texture won’t be the same.
This soup freezes really well too — just leave out the tortellini if you’re planning to freeze the whole batch. Add fresh-cooked pasta when reheating.
How to Store Leftovers
This is one of those soups that taste even better the next day. Here’s how I handle the extras:
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Fridge: Store it in an airtight container for up to 3 days.
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Freezer: Freeze without the tortellini if possible, for up to 3 months. Let it thaw in the fridge overnight and reheat gently on the stove.
Serving Suggestions from My Kitchen
Honestly, this soup is a full meal in itself, but if I’m feeding a crowd or just feeling a little extra, here’s what I love to serve alongside:
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A warm, crusty garlic bread, preferably brushed with butter and lots of garlic.
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Cheddar biscuits or leftover dinner rolls.
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A simple side salad with a sharp vinaigrette to balance the richness.
And if I’m really treating myself, I’ll grate some fresh parmesan over the top and add a drizzle of olive oil before serving.
Got Questions? Here’s What People Usually Ask Me
Can I use a different kind of sausage?
Yes! Mild Italian, spicy, or even turkey sausage all work. I’ve even tried plant-based sausage once when cooking for a friend — still delicious.
Is there a dairy-free option?
You can try using full-fat coconut milk instead of cream — it gives a different flavor but still keeps the soup creamy. You could also use a plant-based tortellini if you’re going dairy-free.
How do I reheat it without overcooking the tortellini?
If you stored the pasta in the soup, reheat gently over low heat. If you stored them separately, just warm the soup and add freshly cooked tortellini to each bowl.
Final Thoughts from My Kitchen
This sausage tortellini soup is one of those recipes that feels like home. It’s the kind of meal you want to eat in your comfiest clothes with a big spoon and no interruptions. Whether you’re making it for your family or just for yourself, it’s guaranteed to warm you up from the inside out.
Keep this one in your back pocket — especially for those days when you need dinner fast but still want it to feel special.
The Pioneer Woman Meatloaf
The ultimate cozy comfort in a bowl—hearty, creamy, and on the table in just 30 minutes.When the weather cools down, there’s nothing quite like a big pot of creamy soup simmering on the stove.
Ingredients
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups chopped kale
- 2 cups cheese tortellini (refrigerated or frozen)
- 1 pound Italian sausage (mild or hot)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ½ teaspoon mustard powder
- 1 teaspoon hot sauce
- Pinch of cayenne pepper (optional)
- Pinch of red pepper flakes
- Salt, to taste
Instructions
- Sauté the Base: In a large soup pot, brown the Italian sausage with the diced onion over medium-high heat, breaking up the meat as it cooks. Cook until the sausage is no longer pink and the onion is softened—about 8 to 10 minutes. Drain off any excess grease.
- Add Garlic & Thickener: Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle in the flour and stir well to coat. Let this cook for another minute or two to remove the raw flour flavor.
- Season the Pot: Sprinkle in the basil, oregano, mustard powder, black pepper, red pepper flakes, and cayenne if using. Add the hot sauce and mix everything to combine.
- Deglaze & Simmer: Pour in the chicken broth and scrape the bottom of the pot to release any flavorful bits stuck to the bottom. Slowly stir in the cream. Increase the heat and bring the soup to a gentle boil, then reduce to a simmer.
- Add Tortellini & Kale: Stir in the tortellini and let it simmer until just tender—about 3 to 5 minutes. Add the chopped kale and cook for another few minutes until wilted. (If your tortellini needs longer to cook, add it before the kale.)
- Final Touches: Taste and adjust seasoning with salt if needed. Serve hot with warm crusty bread or cheesy garlic toast for the perfect cozy meal.
Notes
- A rind from Parmesan or Romano adds amazing depth—drop it in when adding the broth and fish it out before serving.
- Spinach is a great alternative to kale. If using, stir it in right at the end and let it wilt briefly.
- Want to make it ahead? Cook the tortellini separately and add it to individual bowls before serving so it doesn’t absorb too much broth in storage.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 332Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 64mgSodium: 958mgCarbohydrates: 18gFiber: 1gSugar: 3gProtein: 14g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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