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5.0 from 51 votes

Sausage Tortellini Soup

šŸ…šŸ§„šŸ§€Indulge in the warmth and coziness of this EASY Italian sausage tortellini soup thatā€™s made in one pot and ready in 30 MINUTES! Made with cheesy tortellini, juicy sausage, carrots, and kale for extra nutrients, and a rich and creamy tomato sauce broth! This comfort food soup recipe is perfect for chilly weather and you can make it on busy weeknights because itā€™s so QUICK!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 8 servings
Calories: 473 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 1 pound ground Italian pork sausage sweet or hot are both fine, casings removed if you are using sausage links
  • 1 medium yellow or white onion
  • 2 large carrots peeled and diced into thin rounds or half moons
  • 1 teaspoon salt plus more to taste if necessary
  • 1 teaspoon freshly ground black pepper plus more to taste if necessary
  • 3 to 5 cloves garlic finely minced
  • 6 ounces tomato paste not tomato sauce
  • 1 tablespoon Italian seasoning or to taste
  • 64 ounces reduced sodium beef broth
  • 1 cup heavy cream half-and-half may be substituted
  • 9 ounce package refrigerated cheese tortellini or your favorite tortellini flavor and style
  • 3 cups torn or roughly chopped kale leaves with very thick stems and ribs removed
  • freshly grated Parmesan cheese optional for garnishin
  • Fresh herbs including parsley basil, thyme, oregano, etc.; optional for garnishing

Instructions

    Cup of Yum
  1. To a large Dutch oven or soup pot, add the pork, and saute over medium-high heat for about 4-5 minutes; crumble and toss with a wooden spoon as it's cooking.
  2. Add the onions, carrots, salt, pepper, and saute for about 5 minutes, or until tender; stir frequently.
  3. Add the garlic, stir, and saute for 1 minute or until fragrant; stir nearly constantly.
  4. Add the tomato paste and stir to combine.
  5. Evenly sprinkle the Italian seasoning over the top, add the beef broth, stir, reduce the heat to medium, and simmer uncovered for 5 minutes.
  6. Add the heavy cream, tortellini, and continue to simmer for about 5 minutes, or until tortellini are soft and done. Tip - Use heavy cream for best results, although half-and-half may be substituted. Do not use milk, it's too thin and watery and won't help you acheive the intended flavor and texture goals.
  7. Add the kale, stir to combine, turn off the heat, and wait for 1-2 minutes, or until it has wilted.
  8. Taste the soup and make any necessary flavor adjustments. Seasoning Tips - More than likely, you will want to add more salt, at least 1 to 2 teaspoons more. Part of it will depend on how salty your pork sausage is, but also your general preference for salt. If the soup tastes at all flat, bland, boring, or like it's missing something, it likely needs more salt so don't be afraid to add it. Pepper too, although not as critical as salt tends to be. For those who want just a hint of spice, a tiny pinch of cayenne pepper will add flavor and interest, rather than just spiciness and it's a trick I often use when I want to jazz up soup. You have to add more than a pinch to actually make it spicy. Hot pepper flakes are also a nice touch here. Ironically, so is a pinch of sugar. It can balance the acidity of the tomato sauce similar to adding a pinch of sugar to pasta sauce.
  9. After you have the soup seasoned to your liking, ladle it into bowls, optionally garnish with fresh Parmesan and/or fresh herbs, and serve with crusty bread like a baguette, or homemade dinner rolls, or Parker House rolls.

Notes

  • Storage Tips and Considerations: Extra soup will keep airtight in the fridge for up to 5 days.
  • I haven't ever frozen this soup. The issue with freezing anything with cream or dairy in it like this is that upon thawing, it can appear a bit curdled - like there's bits of white stuff floating - which while it may not taste bad, is very unsightly. If you do attempt freezing it, freeze one small portion in case my suspicions are confirmed and that happens.
  • The other way around this if you want to make planned leftovers and freeze some because in general, soups freeze well, is to simply leave out the heavy cream.
  • Anytime there's dairy involved, make sure to reheat gently. I do it in the microwave in short bursts, but you can also do it on the stove over low heat.

Nutrition Information

Serving 1serving Calories 473kcal (24%) Carbohydrates 29g (10%) Protein 22g (44%) Fat 31g (48%) Saturated Fat 14g (70%) Polyunsaturated Fat 17g Cholesterol 84mg (28%) Sodium 1381mg (58%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 473

% Daily Value*

Serving 1serving
Calories 473kcal 24%
Carbohydrates 29g 10%
Protein 22g 44%
Fat 31g 48%
Saturated Fat 14g 70%
Polyunsaturated Fat 17g 100%
Cholesterol 84mg 28%
Sodium 1381mg 58%
Fiber 3g 12%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.