Julie Clark
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Sausage Tortellini Soup
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Whip up a hearty batch of sausage tortellini soup with the rich Italian flavors. This easy 30-minute recipe promises a warm, comforting bowl brimming with cheese tortellini and vegetables.
Whether is a chilly evening or a cool summer day, sometimes you crave something warm, comforting, and brimming with flavor. When that comfort food craving hits, there’s nothing quite like a bowl of creamy sausage tortellini soup.
With a savory fusion of tomato and Italian sausage, this fuss-free dish comes together in under 30 minutes. This tomato tortellini soup is as straightforward to prepare as it is scrumptious, making it the ultimate weeknight dinner choice.
About this Sausage Tortellini Soup:
- Flavors: This soup recipe is full of Italian flavors: savory sausage, tomatoes, cheese and garlic.
- Texture: Half and half adds a creaminess to the soup, which pairs nicely the cheese tortellini and tomatoes.
- Method: This soup recipe is ready in under 30 minutes. Brown the sausage, add the veggies and liquids, then let it boil to soften the veggies and cook the tortellini.
Ingredients
Key Ingredients:
- Ground turkey sausage is a great low fat option for this soup, but pork sausage will work as well. Flavor a pound of plain ground turkey with our Italian sausage seasoning or sage sausage seasoning.
- Dried multi-colored cheese tortellini was used during recipe testing, but you can substitute your favorite tortellin. If using fresh tortellini, you’ll want to add them in 2-5 minutes before you’re ready to serve. They do not take long to cook and they’ll end up quite mushy if you cook them too long.
How to Make Sausage Tortellini Soup
There are 4 simple steps to making this soup recipe:
- Brown the sausage. In a large pot over medium heat, warm the olive oil, then add the sausage to the pot. Cook the sausage over medium heat until it’s browned all the way through, about 4 minutes.
- Add the onions and garlic. Add the chopped onion and garlic to the pot and season with salt and pepper (about ½ teaspoon each). Stir and allow the onion and garlic to soften up. This takes about 3 minutes.
- Add the veggies, sauces and tortellini. Next, add the carrots, celery, diced tomatoes, tomato sauce, chicken broth and tortellini. Stir to combine, then cover and bring soup to a boil. Reduce the heat and simmer for 10 minutes until the tortellini is tender.
- Add kale and half & half. Add in the kale and half and half. Stir to combine, cover again and cook for 2-3 minutes until the kale is slightly wilted and the soup is heated through.
Serving Suggestions
- Crusty Italian bread or cheesy garlic bread: Perfectly dunkable.
- Lettuce salad: A Caesar salad can offer a refreshing contrast to the warm, hearty soup.
- Roasted potatoes: Our oven roasted potatoes will pair well with the Italian flavors in the soup.
Storage Instructions
- Storing the soup in the fridge: Allow the soup to cool to room temperature before transferring it to an airtight container. It will keep well for up to 3-4 days.
- Freeze the soup: For longer storage, portion the soup into freezer-safe bags or containers. Remember to leave some space at the top for expansion. The soup can last up to 2-3 months when frozen. Souper cubes are perfect for this.
- Reheating from the fridge: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. You can also reheat in the microwave.
- Reheating from the freezer: Thaw overnight in the fridge and then reheat on the stovetop. For a quicker method, you can directly heat the frozen soup over low heat, breaking it apart and stirring frequently until heated thoroughly.
Sausage Tortellini Soup
Whip up a hearty batch of sausage tortellini soup with the rich Italian flavors. This easy 30-minute recipe promises a warm, comforting bowl brimming with cheese tortellini and veggies.
Servings 6
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Ingredients
- 1 tablespoon olive oil
- 1 pound turkey sausage
- 1 yellow onion finely chopped
- 3 cloves garlic finely chopped
- 2 carrots chopped
- 3 celery ribs chopped
- 14.5 ounces diced tomatoes 1 can, drained
- 15 ounces tomato sauce 1 can
- 6 cups chicken broth
- 12 ounces dried three cheese tortellini
- 2 cups finely shredded kale
- 1 cup half and half
- salt and pepper to taste
- parmesan cheese optional topping
Instructions
- Brown the sausage. In a large pot over medium heat, warm the olive oil, then add the sausage to the pot. Cook the sausage over medium heat until it’s browned all the way through, about 4 minutes.
- Add the onions and garlic. Add the chopped onion and garlic to the pot and season with salt and pepper (about ½ teaspoon each). Stir and allow the onion and garlic to soften up. This takes about 3 minutes.
- Add the veggies, sauces and tortellini. Next, add the carrots, celery, diced tomatoes, tomato sauce, chicken broth and tortellini. Stir to combine, then cover and bring soup to a boil. Reduce the heat and simmer for 10 minutes until the tortellini is mostly cooked through.
- Add kale and half & half. Add in the kale and half and half. Stir to combine, cover again and cook for 2-3 minutes until the kale is slightly wilted and the soup is heated through.
- Season & serve. Taste the broth and season with additional salt and pepper if necessary. Serve in bowls with parmesan cheese on top.
Notes
- If using fresh tortellini, you’ll want to add them in 2-5 minutes before you’re ready to serve. They do not take long to cook and they’ll end up quite mushy if you cook them too long.
- Dried multi-colored cheese tortellini were used during recipe testing, but you can substitute your favorite tortellini.
- Italian turkey sausage was used, but you can substitute your favorite sausage here.
- If you don’t have kale, fresh baby spinach works as well.
- Want more seasonings? Try Italian seasoning, basil, oregano or thyme. Red pepper flakes add a kick of spice.
- Depending on the sausage and broth you use you may want to reduce the salt intake. For this soup, I added ½ tsp of each salt and pepper to the soup and that was perfect. Add more to taste.
- Chicken broth was used, but you can substitute your favorite stock or bone broth. You can use bouillon cube and water if you’d like. The only note would be that the taste will change slightly depending on the broth or stock you’re using.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 492kcal | Carbohydrates: 47g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 111mg | Sodium: 2313mg | Potassium: 814mg | Fiber: 7g | Sugar: 11g | Vitamin A: 6330IU | Vitamin C: 37mg | Calcium: 250mg | Iron: 4mg
