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Loaded with savory Italian sausage, tender cheese tortellini, vegetables, kale, and Parmesan, this Italian sausage tortellini soup is the kind of cozy dinner that makes you want to go back for another bowl. Stir in the heavy cream for a rich, creamy finish, and serve it piping hot with plenty of Parmesan on top.
There’s something especially satisfying about a pot of soup that can be dinner all on its own, and this one definitely can. The sausage gives the broth plenty of savory flavor, the tortellini makes it hearty, and the onion, red pepper, carrot, tomatoes, and kale bring vegetables into every bowl.
I especially love the option of adding heavy cream at the end. It transforms the tomatoey broth into something wonderfully rich and creamy without changing the simplicity of the recipe. Leave it out when you want a lighter soup, or stir it in when you’re craving something extra cozy.
And the whole thing comes together in about 40 minutes! Add some crusty bread for dipping, sprinkle Parmesan over the top, and dinner is ready.
Why You’ll Love This Recipe
This soup has everything I want in an easy, comforting dinner. It’s hearty without requiring a long simmer, and it’s packed with ingredients that make every spoonful a little different.
It’s a one-pot dinner. Sausage, tortellini, vegetables, greens, and cheese all cook in the same pot, so you don’t need much else to turn it into a complete meal.
The tortellini makes it extra satisfying. Instead of ordinary pasta, little pockets of cheese tortellini cook right in the broth. They make the soup filling and add cheesy flavor at the same time.
You can make it creamy—or not. The heavy cream is completely optional. Stir it in for a richer, silkier soup, or leave it out when you’re in the mood for a lighter tomato broth.
It’s weeknight-friendly. With 10 minutes of prep and 30 minutes of cooking, you can have a steaming pot on the table in about 40 minutes.
The leftovers are worth looking forward to. The flavors continue to mingle as the soup sits, making this a great recipe to tuck away for lunch or another easy dinner.
Italian Sausage Tortellini Soup Ingredients
- Italian Sausage – mild ground Italian sausage gives the soup its hearty, savory base. It adds plenty of flavor as it cooks and makes the soup filling enough for a main meal.
- Yellow Onion – adds a subtle sweetness and savory depth to the broth as it softens.
- Red Bell Pepper – brings a little natural sweetness and extra vegetable flavor to every bowl.
- Carrot – adds another touch of sweetness and becomes tender as the soup cooks.
- Garlic – three minced cloves add plenty of aromatic, savory flavor.
- Chicken Broth or Stock – forms the base of the soup and brings all of the sausage, vegetables, tomatoes, and seasonings together.
- Diced Tomatoes – add tomato flavor and give the broth a little body while keeping the soup bright and hearty.
- Bay Leaf – simmers in the broth to add another subtle layer of flavor. Just remember to remove it before serving.
- Kosher Salt – seasons the soup and helps bring out the flavors of the other ingredients.
- Italian Seasoning – an easy way to add classic Italian herb flavor without needing several separate dried herbs.
- Black Pepper – adds a mild peppery bite that complements the sausage and vegetables.
- Crushed Red Pepper Flakes – just a dash gives the soup a gentle hint of heat without making it overly spicy.
- Cheese Tortellini – the star of the soup! The tender pasta and cheesy filling make each bowl extra hearty and satisfying.
- Kale – adds color, texture, and plenty of leafy greens. Removing the stems keeps the kale tender in the finished soup.
- Parmesan Cheese – freshly grated Parmesan melts into the soup for a salty, savory, cheesy finish. Save a little extra for sprinkling over the bowls.
- Fresh Basil – stirred in near the end so its fresh, aromatic flavor doesn’t get lost during cooking.
- Heavy Cream – this is optional, but it’s what turns the broth rich and creamy. Leave it out for a lighter soup, or stir it in at the end for a more indulgent finish.
Step-by-Step Instructions
First, cook the sausage. Add it to a large pot or Dutch oven and cook, stirring occasionally, until there’s no pink remaining, about 5 minutes. Transfer it to a paper towel-lined plate and set it aside.
Next come the vegetables. Add the onion, red pepper, and carrot to the same pot and let them cook until tender, about 5 minutes. Stir in the garlic and cook for another minute.
Now, build the soup. Add the chicken broth, diced tomatoes, bay leaf, salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring everything to a boil, and then add the tortellini. Reduce the heat and simmer for 5 to 6 minutes, until the tortellini is cooked through.
Add the sausage back to the pot and stir in the kale, Parmesan, and fresh basil. If you’re making the creamy version, stir in the heavy cream now. If you’re skipping it, you can add 1 more cup of broth if you’d like a thinner soup.
Finally, remove the bay leaf. Ladle the soup into bowls, shower them with a little extra Parmesan if you like, and serve!
Expert Tips
Watch the tortellini closely. It only needs 5 to 6 minutes in the simmering broth. You want it tender without letting it cook longer than necessary.
Don’t start with the cream. Save it for the end, just as the recipe directs. By then, the tortellini is cooked and all the other flavors have had a chance to come together.
Adjust the broth to your taste. If you skip the heavy cream, the recipe allows for another cup of broth. Add it depending on how brothy or thick you like your soup.
Use freshly grated Parmesan. It melts beautifully into the hot soup and gives the broth another layer of savory, cheesy flavor.
Remove the kale stems. The leaves become tender in the hot soup much more quickly without the tougher stems.
Recipe Variations
One of the nice things about a soup like this is how easily you can give it a slightly different personality.
For more heat, swap the mild Italian sausage for hot Italian sausage. You can also replace the sausage with ground beef or ground turkey.
For a vegetarian version, leave out the sausage and use vegetable broth. Celery, mushrooms, zucchini, or yellow squash would all be natural additions if you want to add more vegetables.
You can also use fire-roasted diced tomatoes for a deeper tomato flavor, or replace the cheese tortellini with spinach and cheese tortellini.
Not a kale fan? Fresh spinach works here too. And if you have fresh herbs around, parsley, oregano, thyme, or rosemary can bring another layer of flavor.
Finally, remember that the cream is optional! Skip it for a lighter, brothier soup, or add the full cup at the end when creamy comfort food is exactly what you’re after.
Storage & Reheating
This soup keeps well, which makes those extra servings especially handy. Let leftovers cool, transfer them to an airtight container, and refrigerate them for up to 5 days. Reheat the soup in the microwave or gently on the stovetop until hot.
Keep in mind that tortellini can absorb broth as it sits, so the soup may be thicker the next day. A splash of additional broth can loosen it up during reheating if needed.
If you’re planning to freeze the soup, it’s best to do so without adding the heavy cream. Let it cool completely, place it in a freezer-safe container, and freeze it for up to 2 months.
When you’re ready to eat it, thaw the soup overnight in the refrigerator and warm it over medium-low heat on the stove. If you want it creamy, stir in the heavy cream toward the end.
Serving Suggestions
I could happily call a big bowl of this soup dinner, especially with some freshly grated Parmesan scattered over the top. But because there’s plenty of flavorful broth hiding between all that sausage and tortellini, crusty bread is particularly good alongside it. Use it to soak up every last bit in the bowl.
For something fresh, pair the soup with a simple green salad, arugula salad, or kale salad. The crisp greens make a nice contrast to the warm, hearty soup.
If you’re leaning fully into comfort-food territory, serve it with garlic bread, dinner rolls, or warm biscuits instead. A bowl of creamy tortellini soup and a piece of warm bread is a pretty hard combination to beat.
Recipe FAQs
1. Can I use frozen tortellini instead of refrigerated tortellini?
Yes, you can definitely use frozen cheese tortellini. There’s no need to thaw it first. Just add it straight to the soup and keep in mind that it may need a couple of extra minutes to cook through.
2. Do I have to add the heavy cream?
No, the heavy cream is completely optional. The soup has plenty of flavor without it, but adding the cream makes the broth extra rich and creamy. If you leave it out, you may want to add up to 1 more cup of chicken broth, depending on how thick you like your soup.
3. How do I keep the tortellini from getting mushy?
Make sure you don’t overcook the tortellini. Once you add it to the boiling broth, reduce the heat and simmer for just 5 to 6 minutes, or until it’s cooked through. The tortellini will continue to soften as it sits in the hot soup, so keep an eye on it.
4. Can I make Italian sausage tortellini soup ahead of time?
Yes, you can make this soup ahead of time. Just remember that the tortellini will absorb some of the broth as it sits, so the soup may be a little thicker the next day. Add a splash of chicken broth when reheating if you want to thin it out.
5. What can I use instead of kale?
Fresh spinach is a great substitute for the kale. Simply stir it into the soup toward the end and let it wilt. You can also add other vegetables like zucchini, mushrooms, celery, or yellow squash if you want to pack in a few extra veggies.
Italian Sausage Tortellini Soup
Ingredients
- 1 pound mild ground Italian sausage
- 1 medium yellow onion, chopped
- 1 small red bell pepper, seeds removed and chopped
- 1 medium carrot, chopped
- 3 garlic cloves, minced
- 4 cup chicken broth or stock
- 28 oz diced tomatoes
- 1 bay leaf
- 1 tsp kosher salt
- 1/2 tsp Italian seasoning
- 1/4 tsp black pepper
- Dash of crushed red pepper flakes
- 10 ounces cheese tortellini
- 2 cup chopped kale, stems removed
- 1/4 cup freshly grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh basil
- 1 cup heavy cream, optional
Instructions
- Place the Italian sausage in a large pot or Dutch oven. Cook over the heat, stirring from time to time, until the meat is fully cooked and no pink remains, about 5 minutes. Transfer the sausage to a plate lined with paper towels and set it aside.
- Add the onion, red bell pepper, and carrot to the same pot. Cook for about 5 minutes, stirring occasionally, until the vegetables have softened. Stir in the garlic and continue cooking for 1 minute.
- Pour in the chicken broth and diced tomatoes, then add the bay leaf, kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. Bring the mixture to a boil before adding the cheese tortellini. Lower the heat to a simmer and cook for 5 to 6 minutes, or until the tortellini is cooked through.
- Return the cooked sausage to the pot. Stir in the kale, Parmesan cheese, and fresh basil. For the creamy version, mix in the heavy cream. If you leave out the cream, you may need to add 1 more cup of broth, depending on how thick you prefer the soup.
- Take out the bay leaf. Divide the soup among bowls and, if desired, finish each serving with additional Parmesan cheese.
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Recipe Notes
