Sausage Tortellini Soup Recipe

I love how this creamy sausage tortellini soup blends savory sausage, tender kale, and zesty tomatoes with a splash of cream and hearty tortellini. The dish feels indulgent and comforting. Paired with warm garlic bread topped with melted cheese, it’s the ultimate meal for a busy evening craving something satisfying.

I love making this creamy sausage tortellini soup because it is fast and packed with flavor. I use Italian sausage that I brown with olive oil, diced yellow onion, and minced garlic to build a great base.

Then I add chicken broth, diced tomatoes with their juices, and a bit of heavy cream which gives the dish its rich texture. I also mix in cheese tortellini and chopped kale to boost fiber and vitamins in the meal.

The nutritional value is high in protein from the sausage and balanced with the freshness of kale and tomatoes. I like to season it with a pinch of dried oregano and even a few red pepper flakes if I want a spicy kick.

My go-to is always to serve it with garlic bread with cheese made using a French loaf, butter, minced garlic and a mix of mozzarella and Parmesan cheeses. This meal is hearty yet easy to throw together.

Why I Like this Recipe

I love this recipe becuz it’s super flavorful and really comforting. First, its really fast to make – it takes about 30 minutes, which is perfect for busy nights when I dont have a ton of time but i still want something homemade. Second, the combination of sausage, kale, and cream makes it taste rich and unique; its got this perfect balance that makes my mouth water every time. Third, I really dig the garlic bread with the melted cheese on top; its the best crunchy, cheesy side that ties everything together. Lastly, even though the recipe is pretty simple, it still feels fancy and warm, which makes me feel like my cooking skills are actually on point.

Ingredients

• Italian sausage: high in protein, adds spicy flavor and rich texture.
• Yellow onion: provides fiber and a mild sweetness when cooked slowly.
• Garlic: boosts flavor, helps health and adds a punch of warmth.
• Chicken broth: low calorie base giving savory depth with umami hints.
• Kale: rich in vitamins, fiber and adds a fresh crunchy contrast.
• French bread: offers hearty carbs and melts into cheesy, crispy goodness.
• Diced tomatoes: bring tangy acidity balanced by natural sweetness.
• Cheese tortellini: supplies tender pasta filled with creamy, melty cheese for extra flavor.
• Red pepper flakes: give a subtle heat that brightens the whole dish.

Ingredient Quantities

• 1 lb Italian sausage (casings removed)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes with juices
• 1 cup heavy cream
• 10 oz package refrigerated cheese tortellini
• 2 cups chopped kale (stems removed)
• 1/2 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste

• 1 loaf French or Italian bread, split lengthwise
• 3 tbsp butter, softened
• 2 to 3 garlic cloves, minced
• 1 cup shredded mozzarella or cheddar cheese
• 1/4 cup grated Parmesan cheese
• A pinch of salt
• A sprinkle of dried oregano or parsley (optional)

How to Make this

1. Heat 1 tbsp olive oil in a large pot over medium heat and add 1 lb Italian sausage (casings removed); cook until it browns, breaking it apart as it cooks.

2. Add 1 diced medium yellow onion and 3 minced garlic cloves to the pot and saute till the onions are soft, about 3-4 minutes.

3. Pour in 4 cups of chicken broth and the 1
4.5 oz can of diced tomatoes along with its juices, then stir in 1/2 tsp dried oregano and 1/2 tsp red pepper flakes (if using); season with salt and pepper to taste.

4. Lower the heat to a simmer and stir in 1 cup heavy cream, letting it heat through for a couple of minutes.

5. Add the 10 oz package of refrigerated cheese tortellini and 2 cups chopped kale (with the stems removed) to the soup and cook for about 5-7 minutes until the tortellini is tender.

6. While the soup finishes cooking, preheat your oven to 375°F to get your garlic bread ready.

7. Split 1 loaf French or Italian bread lengthwise and in a small bowl mix 3 tbsp softened butter with 2 to 3 minced garlic cloves and a pinch of salt; spread this mixture evenly onto both halves.

8. Sprinkle 1 cup shredded mozzarella or cheddar cheese and 1/4 cup grated Parmesan cheese over the bread. Optionally top with a sprinkle of dried oregano or parsley.

9. Place the bread on a baking sheet and bake in the preheated oven for 10-12 minutes until the cheese is melted and the edges are crispy.

10. Serve the creamy sausage tortellini soup hot with a side of the freshly baked garlic bread and enjoy!

Equipment Needed

1. A large pot for browning the sausage and making the soup
2. A wooden spoon or spatula for stirring the ingredients
3. A chef’s knife and cutting board for dicing the onion, mincing the garlic and chopping the kale
4. Measuring cups and spoons for the broth, cream, and spices
5. A small bowl to mix the softened butter, garlic, and salt for the garlic bread
6. A baking sheet for the garlic bread to be baked in the oven
7. An oven to bake the garlic bread

FAQ

• Q: Can I use a lighter cream substitute?
  A: Sure, you can use half and half instead of heavy cream if you want it a bit lighter. It still tastes good, but the soup might be a bit thinner.
• Q: What kind of pasta can I substitute for cheese tortellini?
  A: You can use regular tortellini or even small pasta shapes like shells. Just be careful not to overcook them, or they can get mushy.
• Q: Is Italian sausage the only option for this recipe?
  A: Not at all! You can swap in turkey sausage if you want something leaner, but Italian really brings that classic flavor.
• Q: Do I have to use kale or can I try other greens?
  A: You dont have to stick with kale. Spinach or Swiss chard work great too if you like a milder taste.
• Q: How long should I let the soup simmer to get a thick consistency?
  A: Let the soup simmer for about 10 to 15 minutes after adding the cream and pasta. If its still too watery, you can simmer it a bit longer.
• Q: How do I make the garlic bread for the soup?
  A: Just brush your split bread with softened butter mixed with minced garlic, sprinkle on the cheeses and a pinch of salt, then bake until its nice and toasty.

Sausage Tortellini Soup Recipe Substitutions and Variations

• Italian sausage: You could use ground turkey sausage if you’re lookin for a leaner option
• Heavy cream: If you dont have it, try using a mix of milk and butter or even coconut cream for a twist
• Cheese tortellini: In a pinch, stuffed cheese ravioli works almost as well
• Kale: Spinach or Swiss chard are good substitutes if you cant find kale
• Chicken broth: Vegetable broth can be used if you want a lighter or vegetarian version

Pro Tips

1. Make sure you get a good brown on the sausage before adding any of the veggies. That crispy bit really boosts the flavor of the whole dish.
2. Be careful with your garlic – don’t overcook it too fast so it doesn’t turn bitter, but let it soften enough to bring out all that savory taste.
3. When you stir in the heavy cream, lower the heat right away so it doesn’t cause any curdling; low and slow does the trick.
4. For the garlic bread, mix your garlic into the butter well and spread it evenly. This helps the cheese get melty and keeps the bread nice and crispy.