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Delicious Sausage Tortellini Soup with Italian sausage, tortellini, and kale in creamy broth

Sausage Tortellini Soup

A cozy, hearty soup with flavorful sausage, pillowy tortellini, and an aromatic broth, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Italian sausage (mild or hot) Use pork or chicken based on preference.
  • 20 oz Refrigerated or frozen cheese tortellini Use whichever you prefer.
  • 1 medium onion Builds base flavor.
  • 2 cloves garlic Adds flavor.
  • 2 medium carrots Optional but recommended.
  • 2 stalks celery Optional but recommended.
  • 4 cups chicken broth Low sodium preferred.
  • 15 oz crushed tomatoes or tomato sauce Adds richness and slight tang.
  • 3 cups baby spinach or kale Stirred in at the end.
  • 0.5 cup heavy cream or half and half Optional for a creamy finish.
  • 0.25 cup Parmesan cheese For serving.
  • to taste salt and pepper To season as desired.
  • 1 tbsp Italian seasoning For flavor enhancement.
  • to taste red pepper flakes Adjust for desired spiciness.

Method
 

Preparation
  1. Brown the sausage in a big soup pot over medium heat, breaking it up as it cooks until there are browned bits at the bottom.
  2. Add chopped onion, carrots, and celery to the pot. Cook for about 5 minutes until softened.
  3. Stir in minced garlic and seasonings (Italian seasoning, red pepper flakes, and black pepper) and cook for 30 seconds.
  4. Pour in the chicken broth and crushed tomatoes, scraping the bottom of the pot to mix in the browned bits.
  5. Let the soup simmer gently for 10 minutes to allow flavors to meld and veggies to tenderize.
  6. Add tortellini to the pot and simmer for 3 to 7 minutes until tender.
  7. Incorporate spinach until it wilts, then stir in cream if using. Taste and adjust seasoning.
  8. Serve hot with grated Parmesan on top and a hunk of bread on the side.

Notes

Store leftovers in an airtight container in the fridge for 3 to 4 days. Freezing best done without tortellini to maintain texture.