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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.  

two bowls of sausage tortellini soup on a table with a linen napkin and two silver spoons.

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!

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.

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.

Key ingredients & substitutions for Sausage Tortellini Soup

  • 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?

preparing sausage tortellini soup: brown Italian sausage with onions and mushrooms; add tomatoes and beans.

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.

Break kale into small pieces; stir kale and tortellini into soup.

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.

a ladle lifting out of a pot of sausage tortellini soup,

Frequently asked questions

Can you freeze sausage kale tortellini soup?

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.

Are cremini and portabello mushrooms the same?

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.

Can I make this recipe ahead of time?

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.

sausage tortellini soup with kale in a white bowl on a table.

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!  

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

sausage tortellini soup with kale in a white bowl on a table.

Sausage Tortellini Soup

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.
4 from 3 votes
Cook Time 40 mins
Total Time 40 mins
Course Soup
Cuisine Italian
Servings 8 servings
Calories 270 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 1/2 lb. ground Italian sausage mild or spicy
  • 2-3 cloves garlic minced
  • 1 cup baby Portabello mushrooms sliced
  • 32 ounces chicken broth
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 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

Recipe adapted from Cooking Light
  • 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

Calories: 270kcalCarbohydrates: 21gProtein: 12gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 34mgSodium: 927mgPotassium: 482mgFiber: 2gSugar: 2gVitamin A: 5024IUVitamin C: 70mgCalcium: 139mgIron: 2mg
Keyword kale, pasta, sausage, Tortellini
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

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.

3 Comments

  1. 5 stars
    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.

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