Can I use spinach instead of kale?

Absolutely! Spinach wilts much faster than kale, so just toss it in after the tortellini has cooked and let it sit for about 30 seconds, or until just wilted.

Can this soup be made ahead of time?

This soup is very make-ahead friendly. For best results, keep the tortellini separate and add fresh when reheating to avoid mushy pasta.

Is there a substitute for heavy cream?

You can swap in half-and-half or even whole milk if you want something lighter, though the texture won’t be quite as rich and silky.

What’s the best way to freeze this soup?

Let soup cool completely, transfer to freezer containers, and freeze (without the tortellini or greens if possible—they’ll taste freshest added after reheating). Thaw in the fridge and reheat gently, adding pasta and greens at the end.

Sausage Tortellini Soup Recipe

Name: Sausage Tortellini Soup Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pound ground Italian sausage (hot or mild); 1 cup heavy cream; 1 small yellow onion, diced; 3 cloves garlic, minced; 2 cups kale, chopped (or 2-3 cups spinach as substitute); 2 cups tortellini (just under 10 oz.), refrigerated or frozen; 5 cups chicken broth; 3 Tablespoons flour; 1 teaspoon dried basil; 1/2 teaspoon oregano; 1 pinch cayenne (optional); 1 teaspoon hot sauce; 1/2 teaspoon mustard powder; 1/4 teaspoon pepper; 1 pinch red pepper flakes; Salt, to taste

Description

This hearty Sausage Tortellini Soup combines flavorful Italian sausage, cheese-filled tortellini, fresh kale, and a creamy seasoned broth for a comforting one-pot meal that’s ready in just 30 minutes. Perfect for chilly nights and family dinners, this soup is rich, satisfying, and easy to prepare.

Ingredients

Units Scale

Protein & Dairy

1 pound ground Italian sausage (hot or mild)
1 cup heavy cream

Vegetables

1 small yellow onion, diced
3 cloves garlic, minced
2 cups kale, chopped (or 2-3 cups spinach as substitute)

Pasta

2 cups tortellini (just under 10 oz.), refrigerated or frozen

Liquids

5 cups chicken broth

Seasonings & Additions

3 Tablespoons flour
1 teaspoon dried basil
1/2 teaspoon oregano
1 pinch cayenne (optional)
1 teaspoon hot sauce
1/2 teaspoon mustard powder
1/4 teaspoon pepper
1 pinch red pepper flakes
Salt, to taste

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Instructions

Brown the Sausage & Onion: Remove casings if using sausage links. Cook and crumble the Italian sausage and diced onions in a large pot over medium-high heat until sausage is browned and onions are softened, about 8–10 minutes. Drain excess grease. Add minced garlic and cook for 1 minute, stirring.
Add the Flour: Sprinkle flour over the sausage mixture and cook for 1–2 minutes, stirring constantly, to remove the raw flour taste and to thicken the soup base.
Season the Soup: Stir in dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes until well combined.
Deglaze and Add Liquid: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a silicone spatula. Slowly stir in the heavy cream. Bring the mixture to a gentle boil, then reduce heat to simmer.
Simmer with Kale and Tortellini: Add chopped kale and tortellini to the pot. Simmer for 3–5 minutes, until the kale is wilted and tortellini is cooked through. If tortellini needs longer cooking, add first and add kale in the last 5 minutes.
Season & Serve: Taste the soup and adjust salt as needed, starting with 1/4 teaspoon. Serve hot in bowls, optionally with garlic bread.

Notes

For best results, use cheese-filled refrigerated tortellini (such as RANA brand).
Adding a rind of Parmesan or Romano cheese to the simmering soup boosts flavor; remove before serving.
Spinach can be substituted for kale—add it after tortellini is cooked and wilt for 30 seconds.
For leftovers, cook tortellini separately to prevent it from absorbing too much broth during storage.
To make in a slow cooker: Brown sausage and onions, add flour, then transfer everything except cream, tortellini, and kale to slow cooker. Finish with kale and cream as noted and add cooked tortellini before serving.
Soup can be refrigerated up to 3 days or frozen for over 3 months; tortellini may soften over time.

Nutrition

Serving Size: 1 cup
Calories: 340
Sugar: 2g
Sodium: 780mg
Fat: 21g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 14g
Cholesterol: 55mg