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With a cheesy tortellini, savory sausage, and a creamy tomato broth, this quick and easy Tortellini Soup comes together in just 30 minutes.
If you love rich, cheesy pasta dishes but don't have time for a big production, this easy soup recipe hits the sweet spot. It feels like comfort food, but it's fast enough for a weeknight. Pair it with a slice of homemade garlic toast and a crisp Italian salad, and watch everyone come to the table without calling twice.
Kristen's Keys for Tortellini Soup
To make a tortellini soup with perfectly cooked tortellini that is richly flavored, be sure to pay attention to a few key tips.
- Timing is Everything. Add the tortellini near the end to prevent mushy pasta. Aim for just 3-5 minutes of simmering until tender.
- Make it Creamy. Heavy cream makes the soup rich and velvety. If you prefer a lighter option, use half and half for a creamy finish without it feeling too heavy.
- Don't Skip the Vinegar. A splash of balsamic right before simmering brightens the tomato base and balances the richness from the sausage and cream. It's the "secret ingredient" that makes people ask why your soup tastes so good.
5-Star Reader Review
This soup is amazing! We have made this soup several times and it is one of our favorites! it is warm, hearty, and comforting. We especially like it with hot Italian sausage, it boosts the spice level which my husband loves! Thanks for such a great recipe! -Sarah⭐⭐⭐⭐⭐
How to Make Sausage Tortellini Soup
While an incredibly easy soup to make, I have detailed step-by-step instructions to help you achieve perfect results.
- Sauté Sausage. Heat a bit of oil in a large heavy-bottomed stock pan or Dutch Oven. Add the Italian sausage and minced onions and sauté, breaking up the sausage as it cooks until nearly browned, then add in the garlic, oregano, and crushed red pepper flakes, and toast briefly to enhance their flavor.
- Build Broth. Stir in the stock, crushed tomatoes, crushed red pepper flakes, a pinch of kosher salt, and balsamic vinegar and bring to a simmer.
- Add Tortellini, Kale, and Cream. Once the soup has simmered and the flavors have had to time to meld together, add in the tortellini, chopped kale, and cream. Simmer just until the tortellini is tender and the kale has just wilted.
- Serve. Serve the tortellini soup as is or with minced parsley and grated parmesan cheese.
Recipe Modifications
- Swap Spinach for Kale: Baby spinach leaves makes a great alternative to kale.
- Tortellini: Use fresh or frozen cheese or spinach tortellini for best results.
- Vegetarian Version: Skip the sausage and swap in vegetable broth for the chicken stick.
- Lighter Version: Use lean turkey or chicken sausage and omit the cream. The soup will still feel rich and be satisfying thanks to the tortellini.
- Adjust the Heat: Use mild Italian sausage and skip the red pepper flakes for a family-friendly flavor. Alternatively, add a little kick by using hot Italian sausage and that pairs perfectly with the creamy broth.
Storage & Reheating Tips
- Storage: Let the soup cool, transfer it to an airtight container, and refrigerate for up to 4 days. I do not recommend freezing this soup due to the addition of the cream, as it can easily separate when frozen.
- Reheat: Reheat individual servings in heat-safe bowls covered with a damp paper towel in 60-second intervals until warmed through. Keep in mind that the tortellini will absorb liquid as it sits, so you may need to thin the soup out with additional broth.
More Easy Soup Recipes
Looking for more soups that come together in about 30 minutes? Don't miss some favorites below:
Creamy Sausage Tortellini Soup
This Creamy Sausage Tortellini Soup is a one-pot cozy soup recipe featuring a rich and creamy tomato broth, Italian sausage, kale, and cheese tortellini. It is guaranteed to leave you satisfied!
Video
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound Homemade Italian Sausage, pork, turkey, or chicken
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 4 cups low-sodium vegetable broth, or chicken stock
- 1 (14.5 oz) can crushed tomatoes
- 1 teaspoon balsamic vinegar
- ½ teaspoon kosher salt
- 9 ounces cheese tortellini, refrigerated or frozen
- 5 cups chopped kale, stems removed
- ½ cup heavy cream
- chopped fresh parsley or basil and parmesan, optional for serving
Instructions
- In a large heavy-bottomed skillet, heat 1 tablespoon extra virgin olive oil over medium-high heat. Add in 1 medium yellow onion (minced) and 1 pound Homemade Italian Sausage and sauté, breaking up the sausage as it browns. Once the meat is nearly browned, add in 2 cloves garlic (minced), ½ teaspoon red pepper flakes, and 1 teaspoon dried oreganoand sauté for 1 minute longer. If needed, remove the pan from the heat and drain off any excess grease. Return the pan to the stove.
- Stir in the 4 cups low-sodium vegetable broth, 1 (14.5 oz) can crushed tomatoes, 1 teaspoon balsamic vinegar, and ½ teaspoon kosher salt into the sausage mixture and bring to boil. Reduce the heat and simmer for 15 minutes.
- Stir in 9 ounces cheese tortellini, 5 cups chopped kale, and ½ cup heavy creamand simmer until the tortellini is tender and the kale is wilted for about 8-12 minutes.
- Serve with fresh chopped parsley or basil and freshly grated parmesan cheese.
Notes
Sausage: Use your favorite variety or mild ground Italian sausage. Chicken, pork, or turkey all work well. Or omit the sausage for a vegetarian soup.
Using Spinach in place of Kale: Fresh spinach needs less cooking time than kale, meaning you will only need to simmer for an additional 1-2 minutes to heat through after adding to the soup.
Reduce Fat and Calories: Decrease the fat and calories by using lean turkey or chicken Italian sausage in place of pork sausage and omitting the cream. Nutrition has been calculated using pork sausage and heavy cream.
Storage: Allow the tortellini soup to cool slightly and then transfer it to an airtight container for up to 4 days in the refrigerator. Reheat individual servings in heat-safe bowls covered with a damp paper towel in 60-second intervals until warmed through or reheat several servings in a medium saucepan over medium-low heat until warmed through.
Nutrition
Calories: 546kcalCarbohydrates: 32gProtein: 22gFat: 34gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 93mgSodium: 595mgPotassium: 686mgFiber: 4gSugar: 5gVitamin A: 6061IUVitamin C: 75mgCalcium: 197mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe for Sausage Tortellini Soup was originally published in 2021 and updated in 2025.
Have you ever used dried tortellini with this??? I have a bag and curious if I could use it in this???
Hi Lynn! I haven't personally tried that, but would assume it would work. It will just need to simmer longer 🙂
This soup is amazing! We have made this soup several times and it is one of our favorites! it is warm, hearty, and comforting. We especially like it with hot Italian sausage, it boosts the spice level which my husband loves! Thanks for such a great recipe!
I think I found my new favorite soup! This was so tasty. It hit the spot on this chilly night. Can't wait to make again!
I love hearing that Gina!
This is so great! I always enjoy soups with a meat ingredient for all my meat lovers in my home! But you also have a tasty vegetarian version that is sure to be a hit too! Delish!