The ultimate comfort soup!
Sausage Tortellini Soup. This recipe is wholesome, comforting and made with everyday ingredients you probably have in your fridge. The best part is its made in one pot! If you’re looking for other cozy soup recipes, try my viral Olive Garden Chicken Gnocchi Soup or creamy and rich Loaded Baked Potato Soup.
Why you'll love my recipe.
Rich and comforting
The combination of cheese filled tortellini and spicy sausage makes this dish comforting, cozy and hearty.
Made in one pot
Now that’s my kind of recipe. Less dishes and more flavor.
Easy to adapt
Substitute with your favorite pasta shape or extra veggies. Pair it with a fresh salad or my crusty Artisan Bread Recipe.
What is tortellini?
Tortellini is a type of stuffed pasta that originates from Italy. They are small, ring shaped pasta traditionally filled with cheese. Tortellini is delicious in soups because of its ability to absorb the broth while maintaining its shape.
Ingredient notes.
Italian sausage
Use mild or spicy for extra flavor.
Tortellini
Fresh or frozen cheese filled tortellini works best.
Garlic and onions
Essential aromatics. The more, the better! Measure with your heart.
Broth
Chicken or vegetable broth adds a rich base.
Heavy cream
For a creamy texture and adds thickness.
Kale or spinach
Adds freshness and color.
Sun-dried tomatoes
This is optional but I like to add a few teaspoons of diced sun-dried tomatoes and its oil for extra depth and flavor.
Seasonings
Salt, pepper and red pepper flakes. Season to taste.
For the rest of the ingredients, please see the recipe index card below!
Where can I buy tortellini?
You can typically find tortellini in three sections of the grocery store:
Refrigerated section
Usually near the fresh pasta, cheese or deli meats. This is where you’ll find fresh tortellini, which cooks the quickest.
Frozen aisle
Located near the frozen meals or veggies. Frozen tortellini has a longer shelf life and works well for stocking up.
Dry pasta aisle
Sometimes sold in vacuum sealed packages next to the boxed pasta. Dried tortellini takes the longest to cook but it is great for pantry storage.
How long should I cook tortellini?
The cooking time for tortellini depends if you are using fresh, frozen or dried tortellini. But keep in mind, always cook the tortellini at the end of the cooking and simmer gently to avoid overcooking and the pasta falling apart. It’s ready when it floats to the top!
Fresh tortellini
Cooks in 3-5 minutes.
Frozen tortellini
Takes 5-7 minutes.
Dried tortellini
Usually needs 10-12 minutes.
What can I use instead of tortellini?
If you want to switch things up, these other pasta substitutes are just as delicious.
Ravioli
Similar in tenderness and light texture, use mini ravioli for a closer substitute.
Orzo
Orzo adds a chewy texture to soups and absorbs surrounding liquid and flavors.
Chickpeas or white beans
Protein packed and hearty.
Zucchini
Whenever I get the chance, I always throw in zucchini ribbons in my soups.
How to make Sausage Tortellini Soup.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Brown the sausage
In a large heavy bottom pot, add enough oil to cover the bottom of the pan. Then, add the ground Italian sausage and cook over medium heat until browned, stirring frequently. Add minced garlic and chopped onions. Stir to combine and cook for about 5 minutes until translucent and fragrant.
Make the roux
Sprinkle flour over the browned sausage. Mix to combine and cook for about 1-2 minutes.
Simmer the broth
Add the broth and water. Cover over medium-high heat and bring to a rolling boil, then simmer for 25-30 minutes. Then, add the heavy cream, chopped kale and tortellini. Turn down to medium heat for a slow simmer and cook for 15-20 minutes until the tortellini starts to float to the top.
What else can I add to my soup?
You can add extra carrots, leek, zucchini or other vegetables to increase nutritional value and flavor. Just keep in mind, the more ingredients you add, the fuller and more dense each bite becomes.
What can I replace the heavy cream with?
If you’re looking for substitutes for heavy cream in this recipe, here are some options and how they impact the soups thickness:
Half and Half
Slightly thinner than heavy cream but still creamy. To maintain thickness, consider adding a slurry of cornstarch and water to thicken the soup.
Cream cheese
Add thickness and a slight tang. Blend it into the soup for a silky texture.
Coconut milk
Thinner than heavy cream but a great dairy-free option.
Expert tips from my test kitchen.
Prep everything before you start cooking
Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
Let it simmer
It’s true that soups cook quickly but the best soups are the ones that simmer slowly. The slow process enhances the depth and richness of the broth.
How to store and reheat leftover Sausage Tortellini Soup.
Sausage Tortellini Soup tends to thicken as it cools because the orzo absorbs some of the surrounding liquid. Store in the refrigerator up to 2 to 3 days. When re-heating, warm in a saucepan over medium heat and add a splash of broth or water to return it to your desired consistency. Squeeze fresh lemon juice before serving to revive the acidity and flavor of the soup.
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
Sausage Tortellini Soup
Ingredients
- 16 ounces ground Italian sausage, spicy or mild
- 16 ounces tortellini, cheese filled dried
- 6 cups water
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup kale or spinach chopped
- 1 large yellow onion diced
- 8 garlic cloves minced
- 1/4 cup parmesan freshly grated
- 2 Tablespoons all-purpose flour
For the seasonings:
- 1 Tablespoon fresh dill finely chopped
- 1/2 teaspoon Vegeta or seasoning salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon ground black pepper
Instructions
Brown the sausage.
- In a large heavy bottom pot, add enough oil to cover the bottom of the pan. Then, add the ground Italian sausage and cook over medium heat for about 5 minutes until browned, stirring frequently.16 ounces ground Italian sausage, spicy or mild
- Add the seasonings, minced garlic and chopped onions. Stir to combine and cook for about 5 minutes until translucent and fragrant.Note: Most of the soup seasonings come from the Italian sausage and parmesan. Adjust the seasonings according to taste.1 large yellow onion, 8 garlic cloves, 1/2 teaspoon Vegeta or seasoning salt, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon ground black pepper
Make the roux.
- Sprinkle flour over the browned sausage. Stir to combine and cook for about 1-2 minutes.2 Tablespoons all-purpose flour
Simmer the broth.
- Add the broth and water. Bring to a rolling boil, then turn down to medium heat and simmer for 25-30 minutes.6 cups water, 2 cups chicken broth
- Add the heavy cream, chopped kale and tortellini. Bring to a simmer and cook for 15-20 minutes until the tortellini starts to float to the top. Finish with freshly grated parmesan. Best served hot.16 ounces tortellini, cheese filled, 1 cup heavy cream, 1 cup kale or spinach, 1/4 cup parmesan, 1 Tablespoon fresh dill
Notes
- Prep everything before you start cooking. Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
- Don't be afraid to let it simmer. It's true that soups cook quickly but the best soups are the ones that simmer slowly. The slow process enhances the depth and richness of the broth.
- Pair it with a fresh salad or my crusty Artisan Bread Recipe.
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
