Sausage Tortellini Soup
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A one pot meal that is sure to go on the “repeat” list! Sausage tortellini soup is pure comfort food — even better than minestrone! Try this delicious blend of veggies, meat, beans, and cheesy pasta.
Any recipe that results in a hearty meal with minimal prep is a winner in my book. I love cooking up big pots of soups and stews when the weather is cold, and when they are loaded with vegetables — even better!
Ingredient notes
- Italian sausage — It’s easiest to buy this in bulk, but you could also purchase links and squeeze the meat out of the casings. Use a hot or mild blend, depending on how spicy you want the dish to be.
- Veggies — Yellow onion and baby Portobello mushrooms create the base of flavor for this incredible Italian sausage tortellini soup. Don’t forget the minced garlic, too!
- Chicken broth — Grab a quart from the store or use your favorite homemade recipe.
- Diced tomatoes — Any brand will do! For a “simmered on the stove all day” flavor, try a fire-roasted variety instead.
- Beans — I used a can each of white (Great Northern) and light red kidney beans, but you could use all white beans instead. Be sure to drain off the liquid and give them a good rinse to remove the excess sodium.
- Kale — Rinse the greens thoroughly and remove the leafy part from the tough stems. Then, rough chop with a sharp knife or tear into smaller pieces with your hands.
- Cheese tortellini — Find this in the refrigerated or deli section of the store. Frozen versions will have a different cooking time and may affect the consistency of the soup.
How to make sausage kale tortellini soup
This sausage kale tortellini soup is perfect for a weeknight dinner, and there’s even enough for lunch the next day. Plus, clean-up is quick and easy since the entire dish is made in the same pot.
STEP 1 | Brown the meat and veggies
Cook diced onions in olive oil until softened. Add the Italian sausage, along with the garlic, stirring frequently so nothing sticks to the bottom of the pot.
Once the meat is browned and no longer pink, add the mushrooms and cook until tender.
STEP 2 | Stir in beans, tomatoes, and broth
Season the mixture with salt and pepper, then bring to a boil. Reduce the heat and simmer for about 5 minutes.
STEP 3 | Add other ingredients
Stir in the greens, then the uncooked pasta. Continue simmering until the greens are wilted and the pasta is tender.
tips
- For extra heat, sprinkle in a dash of red cayenne pepper or red chili flakes.
- Swap the kale for baby spinach, but wait to add it until the pasta is fully cooked — it wilts quickly!
- For a creamy version of this Italian sausage tortellini soup, replace the canned tomatoes with up to 1 cup of room temperature heavy cream. You could try to use both, but the acidity of tomatoes typically causes dairy to curdle.
If you have extra Italian sausage on hand, try one of my other delicious recipes! This butternut squash pasta is topped with smoky Gouda cheese, and my Italian Nachos are a hit at any party.
Variations and substitutions
- Keep it vegetarian. This creamy tomato tortellini soup is a simpler option that skips the meat while being extremely satisfying and delicious.
- Not a kale fan? Substitute the greens for fresh spinach, Swiss chard, or even collard greens.
Frequently asked questions
If you plan on freezing, it may be better to leave out the pasta. It will continue to absorb the broth and the texture will become a bit mushy. Instead, cook it separately, drain, and add to everything else once reheated.
Same goes for refrigerating leftovers! It should be fine for up to 3 days, but you may prefer to cook and store the tortellini separately and add a handful to each bowl before serving.
Essentially, yes! In fact, the most common types of mushroom you find at the store are just stages of maturity from the same species! Each round of crops will produce a different batch.
White (button) are the youngest and have the mildest flavor. Cremini (baby bella) are like teenagers, with a little more attitude and flavor. Once these are fully matured, the large cap opens and develops a “meaty” flavor — these are labeled as portobello.
Aside from chopping up the veggies, there’s not much else that needs to be done in advance. It’s important to cook everything together in the same pot so that you don’t lose a drop of flavor.
Serving suggestions
A crusty loaf of bread is almost required for dipping, though a skillet of biscuit bread would be equally delicious with this Italian sausage tortellini soup.
Grate some fresh Parmesan or Romano over the top of each bowl, and dig right in!
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Sausage Tortellini Soup
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- ½ lb. ground Italian sausage mild or spicy
- 2-3 cloves garlic minced
- 1 cup baby Portabello mushrooms sliced
- 32 ounces chicken broth
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 1 15-oz. can diced tomatoes
- 1 15-oz. can white Northern beans rinsed and drained
- 1 15-oz. can light red kidney beans rinsed and drained
- 6 cups kale removed from stems and roughly chopped
- 9 oz. pkg. cheese tortellini uncooked
Instructions
- In a large soup pot, heat olive oil over medium high heat. Add diced onions and cook for 5-6 minutes, or until tender.
- Crumble the Italian sausage into the pot along with the garlic and continue cooking until the sausage is cooked through and lightly browned, stirring frequently. Add mushrooms and cook for another 5 minutes or until tender.
- Add chicken broth, tomatoes, beans, and salt and pepper. Bring to a boil and simmer for 5 minutes.
- Stir in kale, then add the uncooked tortellini. Continue cooking until the tortellini is tender, about 8 minutes.
Notes
- For extra heat, sprinkle in a dash of red cayenne pepper or red chili flakes.
- Swap the kale for baby spinach, but wait to add it until the pasta is fully cooked — it wilts quickly!
- For a creamy version of this Italian sausage tortellini soup, replace the canned tomatoes with up to 1 cup of room temperature heavy cream. You could try to use both, but the acidity of tomatoes typically causes dairy to curdle.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Recently was told by a dietician to make sure we’re getting enough fibre & protein. This recipe seemed to fit the bill and is delicious! Making it for the second time today (a couple variations just because of what we have handy: used frozen spinach instead of kale and beef tortellini instead of cheese). A big hit, thanks so much for the recipe.
That’s wonderful to hear!
Another awesome idea for leftover ham. Thanks!