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–+ servings
Tortellini Soup with Sausage

Creamy Tortellini Soup with Sausage in Just 30 Minutes

This Tortellini Soup with Sausage is a 30-minute creamy delight that warms the heart and soul, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Italian-American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Italian Sausage can substitute with turkey or chicken sausage
  • 1 medium Yellow Onion diced; can use shallots or leeks
  • 3 cloves Garlic minced; fresh recommended
  • 2 tbsp Flour use gluten-free flour if needed
  • 1 tbsp Dried Basil substitute with fresh basil for stronger flavor
  • 1 tsp Oregano or Italian seasoning as alternative
  • 1/4 tsp Cayenne Pepper optional, for heat
  • 1 tbsp Hot Sauce choose mild for less spice
  • 1 tsp Mustard Powder can use Dijon mustard
  • 1/2 tsp Black Pepper adjust to taste
  • 1/4 tsp Red Pepper Flakes optional garnish
For the Creamy Finish
  • 1 cup Heavy Cream or half-and-half, coconut cream as alternative
  • 4 cups Chicken Broth vegetable broth for vegetarian option
For the Greens & Pasta
  • 2 cups Kale substitutable with spinach or Swiss chard
  • 1 lb Tortellini use refrigerated, frozen, or gluten-free variant

Equipment

  • large pot

Method
 

Cooking Steps
  1. In a large pot over medium-high heat, add the ground Italian sausage and diced yellow onion. Cook for 8–10 minutes until browned and translucent. Drain excess grease.
  2. Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
  3. Sprinkle in the flour, stirring constantly for 1–2 minutes to eliminate raw taste and create a roux.
  4. Add dried basil, oregano, cayenne pepper, hot sauce, mustard powder, and black pepper, stirring well and cooking for 1 minute to awaken flavors.
  5. Slowly pour in the chicken broth while stirring, scraping the bottom of the pot, and gradually add the heavy cream, mixing well. Bring to a gentle boil.
  6. Lower heat, add kale and tortellini, cook for 3–5 minutes until tortellini is tender.
  7. Taste and adjust salt as needed; serve hot, garnished with red pepper flakes if desired.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 40IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

For best results, heat heavy cream before adding to avoid curdling. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months, reheat gently on stovetop.

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