Sausage tortellini soup is a delicious creamy soup with tortellini pasta, Italian sausage in a tomato broth that only takes 30 minutes to make.
If you’ve never had tortellini pasta you’re in for a treat. The pasta is normally stuffed with cheese and it cooks in 6 minutes. Yes, that means this recipe is not only easy but you have time for other things in life.
This sausage tortellini pasta is made without using flour. Yet, you still get a rich, creamy tomato broth with simple herbs and the classic salt and pepper seasoning.
A hearty soup with chunks of kale, Italian sausage with garlic and onion.
Here’s how to get it started from start to finish.
How To Make Sausage Tortellini Soup
Ingredients needed for the recipe
- Ground Italian sausage
- Stuffed tortellini pasta
- Garlic
- Onion
- Diced tomatoes
- Italian seasoning
- Tomato paste
- Chicken broth
- Heavy cream
- Salt & black pepper
Making the sausage tortellini soup
- First, prep all the ingredients because the recipe will move fast. Dice the onion, mince the garlic and drain then rinse the diced tomatoes.
- In a pot on medium high heat add a little oil then place the ground sausage in. Cook the sausage until it’s done and brown. Then, remove the sausage from the pan.
- Now, add in the diced onion, diced tomatoes and the garlic. Season these lightly with salt and black pepper and cook until the onions have become translucent and eveything is fragrant.
- Then, add back in the cooked sausage but add in the can of tomato paste and Italian seasoning. Cook the paste by mixing it around with all the other ingredients for about 30 seconds.
- Next, pour in the chicken stock and water. Raise the heat to bring the pot to a boil.
- Then add in tortellini pasta and lower the heat a little so the pot isn’t boiling so strong. You want it to still boil but be stronger than a simmer.
- Allow the pasta to cook about 6-7 minutes before adding in the kale. When you add in the kale turn the heat off and allow the kale to wither a bit.
- Add in the heavy cream. Lastly, taste for seasoning. You will need to add salt and pepper.
Storage & leftovers
The soup will keep fine in the fridge for 3-4 days. For freezing, you can freeze the soup and store it for later. Just note, there will be a texture change when it thaws. But, it’ll still taste just as good.
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Sausage Tortellini Soup
Ingredients
- 1 pound ground Italian sausage
- 1 pack tortellini pasta of choice
- 1 medium yellow onion, diced
- 15 ounce can of diced tomatoes, drained & rinsed
- 4 cloves garlic, minced
- 6 ounce can of tomato paste
- 1 tablespoon Italian seasoning
- 4 cups chicken stock (1 32oz carton)
- 2 cups water
- 2 cups kale, chopped (134g in weight without stems)
- 3/4 cup heavy cream
- salt & black pepper to taste
Instructions
- First, prep all the ingredients because the recipe will move fast. Dice the onion, mince the garlic and drain then rinse the diced tomatoes.
- In a pot on medium high heat add a little oil then place the ground sausage in. Cook the sausage until it's done and brown. Then, remove the sausage from the pan.
- Now, add in the diced onion, diced tomatoes and the garlic. Season these lightly with salt and black pepper and cook until the onions have become translucent and everything is fragrant.
- Then, add back in the cooked sausage but add in the can of tomato paste and Italian seasoning. Cook the paste by mixing it around with all the other ingredients for about 30 seconds.
- Next, pour in the chicken stock and water. Raise the heat to bring the pot to a boil.
- Then add in tortellini pasta and lower the heat a little so the pot isn't boiling so strong. You want it to still boil but be stronger than a simmer.
- Allow the pasta to cook about 6-7 minutes before adding in the kale. When you add in the kale turn the heat off and allow the kale to wither a bit.
- Add in the heavy cream. Lastly, taste for seasoning. You will need to add salt and pepper.