Name: Creamy Sausage Tortellini Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Italian Inspired
Ingredients: 1 tablespoon olive oil; 1 pound mild or hot Italian sausage, casings removed; 1 yellow onion, diced; 2 carrots, diced; 3 ribs celery, diced; 6 cloves garlic, minced; 1 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 2 teaspoons Italian seasoning; 1/4 teaspoon red pepper flakes; 4 cups chicken broth; 1 – 14.5 oz can crushed fire roasted tomatoes; 2 dried bay leaves; 3 cups kale, roughly chopped; 1 – 9oz package refrigerated cheese tortellini (I used this kind); 1 1/2 cups half and half; 1 tablespoon arrowroot starch; 1/4 cup chopped basil, plus more for serving; shaved parmesan, for serving

Creamy Sausage Tortellini Soup is filled with cheesy tortellini, spicy Italian sausage, fresh veggies, and a creamy broth. It’s cooked in one pot and is nourishing, comforting, and easy to make.

The Best Creamy Sausage Tortellini Soup

Soup is one of my favorite foods! Typically loaded with protein and veggies, soup recipes are warm, cozy, and great to make in bulk to enjoy throughout the week.

Plus, there are so many options to choose from like Healthy Chicken Noodle Soup, Black Bean Soup, and Healthy Italian Wedding Soup, just to name a few. There’s always an option to fit your needs, and this sausage and tortellini soup recipe never disappoints.

Creamy, filling, and full of flavor, it tastes like a restaurant soup but is actually super simple to make at home. The hardest part is just chopping the veggies!

Watch How to Make This Recipe

More Sausage Recipes

Ingredients

Italian Sausage: you’ll need 1 pound of mild or hot Italian sausage for this recipe. Whichever you choose, make sure to remove the casings first.

Onions Carrots, Celery, Garlic: these create the classic veggie base of the soup, adding aromatic flavor.

Seasonings: you’ll need salt, black pepper, Italian seasoning, and red pepper flakes to enhance the savory flavor and add a touch of heat to this recipe.

Chicken Broth: go with low-sodium chicken broth to manage the amount of salt in the soup.

Crushed Fire Roasted Tomatoes: you’ll need one 14.5 ounce can.

Kale: you’ll need around 3 cups of kale for this soup. I chose Tuscan kale for this soup, but you could also use curly kale instead.

Cheese Tortellini: find these in the refrigerated section of your local grocery store.

Half and Half: this helps make the broth more creamy and rich.

Arrowroot Starch: this helps thicken the broth, creating a luxurious, creamy consistency.

Ingredient Substitutions and Variations

Sausage – use turkey sausage or ground beef instead of pork if desired. You could also swap the sausage for diced baby bella mushrooms if you want to make a vegetarian version of this soup.
Tortellini – use any other flavor of tortellini you like best. Or, swap it out for your favorite gluten free tortellini to keep this recipe gluten free.
Half and Half – you can swap the half and half in this soup for full-fat coconut milk to keep it dairy free. Or, use heavy cream instead if you want a really rich broth.
Chicken Broth – you can easily use veggie broth instead if that’s what you have on hand.
Veggies – swap the kale with baby spinach if you prefer.
Arrowroot Starch – if you don’t have arrowroot starch, feel to free to use cornstarch instead.

How to Make Tortellini Soup with Sausage

Step One: Heat a large heavy-bottomed pot over medium-high heat. Once hot, add the olive oil followed by the Italian sausage. Brown the sausage, and break it up as it cooks. Drain any excess grease from the pot.

Step Two: Add the onion, carrot, and celery, and sauté the veggies for 4 to 5 minutes or until the onion is translucent and the veggies are fragrant. Then, add the minced garlic, salt, pepper, Italian seasoning, and red pepper flakes. Sauté for an additional minute.

Step Three: Next, add the chicken broth, crushed tomatoes, and bay leaves. Be sure to scrape any brown bits from the bottom of the pot! Bring the soup to a boil. Then, reduce the heat to a simmer. Simmer uncovered for 10 to 15 minutes until the veggies are tender.

Step Four: Add the chopped kale and tortellini to the pot. Cover, and let the tortellini cook in the simmering soup for 5 to 10 minutes or according to the package directions.

Step Five: While the tortellini are simmering, whisk the half and half and arrowroot starch together in a small bowl to create a slurry.

Step Six: Once the tortellini pasta is tender, pour the arrowroot mixture into the pot, stirring continuously as you pour it in. The soup should thicken as it continues to simmer.

Step Seven: Stir in the chopped basil, and serve your sausage tortellini soup with shaved parmesan and chopped basil on top!

Tips and Tricks

Use freshly minced garlic for the best flavor. It really does make a difference!
Leave out the half-and-half and arrowroot starch for a less creamy, more broth-based soup. Sub the half and half for extra broth so you still have plenty of volume.
Add more tortellini if you want your sausage tortellini soup to be heavier on the pasta!
Be sure to use tortellini, not tortelloni, which is much larger.
Add the rind from a black of parmesan or Romano cheese at the end, and let it simmer to add even more cheesy flavor! Just be sure to discard it before serving.

How to Store and Reheat

Store leftover sausage and tortellini soup in an airtight container in the fridge for 3 to 4 days. I do not recommend freezing this recipe as the tortellini are likely to fall apart.

Reheat your soup in a pot over medium heat on the stove or in the microwave until heated through.