One-Pot Sausage Tortellini Soup

This 35-minute tortellini soup recipe is a healthy one-pot meal, swapping Italian chicken sausage for pork. It’s a fast, protein-packed weeknight dinner recipe.

Key Ingredients

• Italian chicken sausage: I use chicken sausage to make this soup a little lighter. According to the USDA chicken sausage has less than half the calories and only 5 grams of fat compared to pork sausage, which has 25 grams of fat and 296 calories per 100-gram (3 1/2 ounce) serving. 
• Whole Milk combined with a little flour, thickens the soup without the weight of heavy cream.
• Broth: Use a low-sodium chicken or vegetable broth. 
• Cheese tortellini: Fresh, frozen, or shelf-stable cheese tortellini will all work in this recipe.

How to Make Sausage Tortellini Soup

This soup recipe gives the illusion that it requires hours in the kitchen and multiple steps to make. However, combined in a single pot, it’s actually quite easy to prepare and is just the kind of recipe I need on a busy weekday! 

1. Sauté the vegetables. Set a heavy pot or Dutch Oven over medium heat. Add 2 tablespoons of olive oil. When the oil begins to shimmer, add the onions, carrots, and garlic, and cook for 3 to 5 minutes until the veggies are soft and the garlic is fragrant.
2. Cook the sausage. Add the sausage to the pot, cooking for about 5 minutes or until it is browned and heated through. Once the meat is fully cooked, drain any excess fat. 
3. Add the broth, seasonings, tortellini, and more. In the same pot, stir in the tomato sauce, broth, and homemade Italian seasoning. Bring the ingredients to a boil, and add the pasta. Cook according to the package instructions, and stir in the kale leaves before turning off the heat. 
4. Thicken the soup and serve. Whisk the flour and milk together in a separate bowl. Then, slowly stir the mixture into the soup. Portion your sausage tortellini soup into serving bowls, and garnish with Parmesan cheese and red pepper flakes to fit your taste preferences. Enjoy! 

Swaps and Substitutions

Don’t worry if you don’t have all the ingredients needed to make this soup! There are so many easy ways to mix it up and use what you have on hand. I don’t think I’ve ever made the same soup twice! Some of my favorite variations include: 

• Replace the kale: Spinach or Swiss chard both taste great and have ample health benefits, making either a great replacement for kale.
• Add mushrooms: For extra nutrients, slice up mushrooms into bite-sized pieces and sauteé them along with the other vegetables. 
• Vegetarian option: To keep this recipe vegetarian, replace the sausage with a vegetarian meat alternative. Or, leave it out completely! 
• Gluten-free: If you can’t consume gluten, look for gluten-free tortellini and swap the flour for cornstarch. 
• Tortellini Soup Variations: Once you’ve tried this sausage tortellini soup recipe, try my Chicken Tortellini Soup recipe next. It’s like everything you lov about classic chicken noodle soup, but better!

Perfect Pairings

Made with fresh vegetables, protein, and carbs, this tortellini soup recipe is plenty filling on its own. However, if you’re feeding a crowd or just want to go all out for a complete dinner spread, you can never go wrong with a side dish or two. 

• Fresh Bread: Rosemary Focaccia with Roasted Garlic, No-Knead Olive Bread or a classic French Baguette for dipping.
• Add a Salad: My Lemon Parmesan Lettuce Salad comes together in 5 minutes, stick with the theme and make my Big Easy Italian Salad or you can never go wrong with a Classic Caesar Salad.

4.88 from 80 votes

Sausage Tortellini Soup (Ready in 35 Minutes!)

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Add As A Trusted Google Source Suzy Karadsheh

A comforting soup, loaded with fresh veggies, hearty Italian chicken sausage and tortellini in a rich tomato broth. Ready in 35 minutes this is the perfect meal for those busy nights!

Prep – 15 minutes mins

Cook – 20 minutes mins

Cuisine:

Italian

Serves – 6 people

Course:

Soup

Ingredients

  

1x2x3x

• ▢ 2 tablespoons extra virgin olive oil
• ▢ 1 medium yellow onion, chopped
• ▢ 2 large carrots, peeled and sliced into thin rounds
• ▢ 3 garlic cloves, chopped
• ▢ 1 pound Italian chicken sausage, mild or hot, casings removed
• ▢ 1 (15-ounce) can tomato sauce
• ▢ 4 cups low-sodium vegetable or chicken broth
• ▢ 2 teaspoons Italian seasoning
• ▢ 9 ounces cheese tortellini
• ▢ 3 cups packed fresh baby kale leaves or chopped kale, thick stems removed
• ▢ 1 tablespoon all-purpose flour
• ▢ 1/2 cup whole milk at room temperature
• ▢ Grated Parmesan cheese, to taste (optional)
• ▢ Red pepper flakes, to taste (optional)

Instructions

 

• Heat the oil and saute the vegetables: Set a large heavy pot or Dutch oven over medium-high heat. Add the olive oil. Once the oil begins to shimmer, add the chopped onion, carrots, and garlic. Cook, stirring frequently, for about 3 to 5 minutes or until the carrots have softened and the onions and garlic are fragrant.
• Cook the sausage: Add the Italian sausage and cook, breaking it up as you go, until the sausage is cooked through, about 5 minutes. Carefully, drain excess fat, especially if you used pork sausage.
• Add the liquids and seasonings: Add the tomato sauce, chicken broth, and Italian seasoning. Stir to combine. Raise the heat and allow the liquid to come to a boil.
• Add the pasta and finish the soup: Add the tortellini and cook according to package instructions (about 3 to 5 minutes), then stir in the kale leaves. In a small bowl, whisk together the flour and milk, then slowly stir the mixture into the soup. Remove from heat.
• Serve: Ladle the soup into serving bowls and finish with grated Parmesan cheese and red pepper flakes to your liking. Serve immediately.

Video

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Make Ahead Tips
If you are not planning to serve this soup immediately but want to work ahead make the soup without adding the pasta. Then, when you’re ready to serve, reheat the soup, boil the pasta separately, and add it to the soup just before serving.

How to Store and Reheat Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Keep in mind the tortellini may become soggy as it will continue to absorb the liquid. 

• To freeze sausage tortellini soup, prepare the ingredients up until adding the tortellini. Once cooled, transfer the soup to a freezer-safe container, and keep it frozen for up to 3 months. 

• To reheat the soup: Let it thaw in the fridge overnight, warm it back up on the stove, and follow the instructions as listed, starting with boiling the pasta. 

Nutrition

Calories: 393.3kcalCarbohydrates: 35.1gProtein: 21.2gFat: 20.1gSaturated Fat: 4.5gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.6gCholesterol: 72mgSodium: 1325mgPotassium: 396.9mgFiber: 5.1gSugar: 8.3gVitamin A: 5676.9IUVitamin C: 19.1mgCalcium: 147.5mgIron: 3mg

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