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Close up of a white bowl of creamy sausage tortellini soup with a silver spoon with freshly grated parmesan cheese on the side and a plate of crusty bread in the background with a striped white and grey tea towel on a white background.

Creamy Sausage Tortellini Soup

Author: Stephanie Kay

This creamy sausage tortellini soup is a well-balanced meal that is high in protein, fiber, and healthy fats. Serve it with a side of crusty bread for a simple yet delicious meal.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stovetop
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Ingredients

Instructions

  1. In a large pot or Dutch oven on medium-high heat, warm the olive oil, then add the sausage meat (casings removed) to the pot, and cook for 5-6 minutes, breaking it up with a wooden spoon, until it is cooked through and no longer pink.
  2. Once cooked, using the wooden spoon or slotted spoon, remove the browned sausage meat from the pot, transfer it to a plate, and set it aside.
  3. In the same pot, reduce the temperature to medium heat, add the diced onion, carrot, and celery, and cook for 4-5 minutes until tender.
  4. Add the minced garlic, Italian seasoning, red pepper flakes, salt, and flour, stir to combine with the onions and carrots, and cook for an additional minute until fragrant and the flour is lightly browned.
  5. Slowly pour in the chicken broth and water, stirring constantly to combine with the onion and flour mixture.
  6. Pour in the crushed tomatoes, return the cooked sausage to the pot, and stir again until well combined.
  7. Increase the temperature to high heat, bring the mixture to a boil, then add the tortellini and Parmesan rind (optional) and cook, stirring occasionally, for 5-6 minutes (or as per tortellini package cooking instructions) until the tortellini is al dente.
  8. Once the tortellini is cooked, add the heavy cream, chopped kale, and freshly grated parmesan cheese, stir to combine, and cook for a final 5 minutes until the kale is wilted.
  9. Once cooked, remove the Parmesan rind, then taste, and adjust salt and pepper as needed.
  10. The sausage tortellini soup can be served immediately or cooled and stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder and add it in step #4.

To Use Garlic Powder: Swap the onion for 1/2 teaspoon of garlic powder in step #4.

To Use Dried Herbs: Swap the Italian seasoning for 1/2 teaspoon of dried oregano, 1/8 teaspoon dried thyme, and 1/4 teaspoon dried basil in step #4.

To Use Frozen Tortellini: Use equal parts of dried or frozen tortellini and adjust cooking time in step #7 as per package directions.

To Use Spinach: To use fresh spinach, swap the kale for 1 cup of roughly chopped spinach. To use frozen spinach, thaw 1 ounce (1/4 cup) of frozen spinach, press firmly to remove excess water, and add it in step #8. 

To Use Swiss Chard: Swap the kale for 1 cup of roughly chopped Swiss chard in step #8.

Nutrition

Find it online: https://kaynutrition.com/creamy-sausage-tortellini-soup/