Sausage Tortellini Soup
This sausage tortellini soup features cheese stuffed tortellini, sweet Italian sausage and kale. It’s the best combination of hearty and fresh, simmered in a savory tomato broth.
What we love about sausage tortellini soup
- This soup cooks extra fast, thanks to the store bought tortellini – making this soup one of the easiest around!
- Using kale leave this soup with delicious crispness, since it wilts much less than fresh spinach. If you want to substitute fresh spinach for the kale, you absolutely can.
- If you like this recipe you will probably love our Greek tortellini salad. It’s also made with store bought tortellini and is perfect for the summer months!
Here’s what you’ll need to make it
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- Italian sausage – We chose a sweet sausage for this recipe, but feel free to spice things up and use a spicier sausage if you prefer.
- Tortellini – You will want to purchase a refrigerated store bought version of cheese filled tortellini
- Kale – Substitute fresh spinach if you prefer, but we love the crispness that remains within the kale leaves after cooking.
- Diced tomatoes – These will be use with the juices.
- Chicken stock
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make sausage tortellini soup
Brown the sausage. Chop into larger chunks as you break up the meat, you want to have nice bite sized pieces of sausage for the soup.
Saute onions and garlic. Add onions and garlic to the sausage, sauté until garlic is aromatic and onions are translucent. Stir in diced tomatoes, chicken broth, half and half slurry. Continue to simmer.
Add tortellini and kale. Cover and simmer until kale wilts and tortellini float.
Garnish and serve. We recommend a sprinkling of pecorino romano cheese before serving.
Everything you need to know about sausage tortellini soup
Tortellini, when cooked from room temperature (from the fridge, or thawed from the freezer) truly only need to boil to warm through. The tortellini will float to the top when they are cooked, like ravioli.
Yes you can and you will follow the same cooking method. The spinach leaves will wilt more quickly than the kale leaves will, so they will be cooked a bit sooner.
Other pasta soup recipes you should try
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Sausage Tortellini Soup
- Total Time: 20 minutes
- Yield: 8 1x
Description
This sausage tortellini soup features cheese stuffed tortellini, sweet Italian sausage and kale. It’s the best combination of hearty and fresh, simmered in a savory tomato broth.
Ingredients
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1 pound Italian sausage, casings removed if needed
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1 yellow onion, chopped
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2 cloves garlic, minced
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1 15-ounce can diced tomatoes, with juices
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8 cups reduced-sodium chicken broth
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1 20-ounce package cheese filled tortellini
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1 bunch kale, chopped (about 4 cups )
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1/2 cup half and half + 1 teaspoon cornstarch, slurry
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2 teaspoons dried basil
Instructions
- Brown the sausage, chopping into larger chunks.
- Add onions and garlic, sauté until aromatic.
- Stir in diced tomatoes, chicken broth, half and half slurry.
- Add tortellini and kale.
- Cover and simmer until kale wilts and tortellini float.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Tortellini
- Method: Stovetop
Nutrition
- Serving Size:
- Calories: 433
- Sugar: 5.1 g
- Sodium: 1270.3 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Carbohydrates: 42.3 g
- Fiber: 3.1 g
- Protein: 21.2 g
- Cholesterol: 65.9 mg
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