Name: Italian Sausage Tortellini Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Italian
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 cups chicken broth or stock*; 28 oz diced tomatoes; 1 bay leaf; 1 teaspoon kosher salt; 1/2 teaspoon Italian seasoning; 1/4 teaspoon black pepper; Dash of crushed red pepper flakes; 10 ounces cheese tortellini; 2 cups 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)

This creamy Italian Sausage Tortellini Soup is a hearty one-pot meal with cheese tortellini, kale, and a rich broth. Perfect for cozy dinners! Get the recipe.

I make this soup all winter long. It combines Italian sausage, cheese tortellini, and kale in one pot, and stirring in heavy cream at the end makes it extra rich. It's delicious without the cream too. Every time I bring it to a potluck, people ask for the recipe.

Why You’ll Love This Italian Sausage Tortellini Soup

It's a complete meal in one pot, so cleanup is easy.
You can make it with or without heavy cream, depending on your mood.
The combination of sausage, tender tortellini, and hearty kale is satisfying and flavorful.

Key Ingredients for Creamy Tortellini Soup

Italian sausage: Mild gives a balanced flavor; hot adds heat. Remove casings if using links. Ground turkey or beef work as substitutes.
Cheese tortellini: Refrigerated tortellini cooks quickly and has the best texture. Frozen works too, just cook a couple extra minutes. Avoid dry pasta tortellini.
Heavy cream: Stir it in at the end for a luscious, creamy broth. For a lighter soup, skip the cream and add an extra cup of broth if needed.

Kitchen Tools for This Hearty Soup

Large pot or Dutch oven (5-6 quart) for even heat and plenty of room
Wooden spoon for stirring
Chef's knife and cutting board
Measuring cups and spoons

Tips for Making the Best Italian Sausage Tortellini Soup

Cook the sausage in a single layer to get a nice browning instead of steaming it. Use the rendered fat to sauté the vegetables for extra flavor. When adding the heavy cream, take the pot off the heat and stir gently to prevent curdling. Taste the soup before serving, the Parmesan adds salt, so adjust seasoning at the end.

Variations for This Hearty Tortellini Soup

Swap the mild sausage for hot Italian sausage to kick up the heat. Ground beef or turkey work well too. For a vegetarian version, omit the sausage and add extra vegetables like zucchini, mushrooms, or celery, using vegetable broth. Replace kale with spinach if you prefer. Fire-roasted tomatoes add a smoky depth. And of course, leave out the cream for a lighter soup.

What to Serve with Italian Sausage Tortellini Soup

Serve this soup with crusty bread for dunking. A simple arugula salad with lemon vinaigrette balances the richness. Top each bowl with extra Parmesan cheese. For a heartier meal, add garlic bread or roasted vegetables on the side.

How to Store Leftover Tortellini Soup

Store cooled soup in an airtight container in the fridge for up to 5 days. The tortellini will absorb broth as it sits, so add a splash of broth or water when reheating. Remove the bay leaf before storing.

Freezing Instructions for Tortellini Soup

For best results, freeze the soup without the heavy cream. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low heat. Stir in the cream after reheating. If you freeze it with cream, the texture may change slightly, it will still be tasty but not as silky.

Best Ways to Reheat This Soup

Reheat individual servings in the microwave with a cover to prevent splatter. For larger amounts, reheat on the stovetop over medium-low heat, stirring occasionally. Add a little broth or water if the soup has thickened too much. Avoid boiling vigorously to keep the tortellini intact.