When the air turns crisp and dinner needs to be both easy and soul-warming, this Sausage Tortellini Soup checks every box. It’s rich and creamy, loaded with Italian sausage, pillowy cheese tortellini, and greens — and it all comes together in about 30 minutes. No wonder it’s topping so many lists of yummy fall soup recipes.
This isn’t your average dump-and-go meal. It’s one of those easy home dinner recipes that actually tastes like you fussed. Whether you’re feeding a busy family on a weeknight or just craving something cozy for yourself, it hits that comfort-food sweet spot. And yes, it secretly counts as one of those meals that include veggies, thanks to the kale (or spinach, if that’s more your style).
We’ll cover everything — from stovetop to crockpot tortellini soup variations, including how to make it creamy, how to dial up the spice, and why that touch of mustard powder changes the game. This recipe even out-comforts some classic Cozy Cook soup recipes (no shade, just saying).
So, if you’re hungry for a one-pot wonder that tastes like a hug in a bowl… you’re in the right kitchen.
Ingredients for Sausage Tortellini Soup
When it comes to making a memorable tortellini soup with Italian sausage, simplicity and balance are key. Below is a breakdown of what you’ll need, with notes on easy substitutions and enhancements for extra flavor or dietary preferences.
Pantry & Spice Rack
- 3 tablespoons all-purpose flour – helps thicken the soup
- 1 teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon mustard powder – subtle but brings out depth
- 1 teaspoon hot sauce (Texas Pete or Frank’s recommended)
- Pinch of cayenne (optional for heat)
- ¼ teaspoon black pepper
- Pinch of red pepper flakes
- Salt to taste – adjust after simmering
Aromatics
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Protein & Dairy
- 1 pound ground Italian sausage – hot or mild, your choice
- 1 cup heavy cream – adds that signature creamy body
Veggies & Pasta
- 2 cups chopped kale (or substitute with spinach)
- 2 cups cheese-filled tortellini – refrigerated or frozen
- 5 cups chicken broth – base of the soup’s body
Ingredient Highlight:
Want that ultra-creamy finish without extra cream? Toss in a rind of Parmesan while the soup simmers. It melts down slowly and adds incredible umami.
Optional Add-ons
- Spinach instead of kale (stir in after tortellini is cooked)
- Cheesy twist: add ¼ cup shredded mozzarella or Parmesan at the end
- For a “tortellini chowder” vibe: increase flour to 4 tablespoons for a thicker consistency
Which type of tortellini works best in this soup?
Refrigerated cheese tortellini (like RANA) holds its texture beautifully and cooks quickly. Frozen options also work — just adjust cooking time slightly. Avoid dried tortellini unless you pre-cook it, as it can become too dense in this creamy base.
How to Make Sausage Tortellini Soup Step-by-Step
Whether you’re whipping this up on the stovetop or using a slow cooker, this easy tortellini soup delivers big flavor in minimal time. Here’s how to make it smooth, savory, and foolproof.
Stovetop Method (30 Minutes Total)
- Brown the Sausage & Aromatics
In a large soup pot over medium-high heat, cook the sausage and diced onion. Break the sausage apart and stir occasionally until the meat is browned and the onions are translucent (about 8–10 minutes). Add garlic and sauté for another minute. - Thicken the Base
Sprinkle the flour over the meat mixture. Stir constantly for 1–2 minutes to cook off the raw flour taste and form a light roux. - Season It Up
Stir in the basil, oregano, mustard powder, cayenne (if using), hot sauce, black pepper, and red pepper flakes. Let the spices bloom for 30 seconds. - Add Broth & Cream
Slowly pour in the chicken broth, scraping the bottom of the pot with a spatula to loosen any flavorful bits. Then, stir in the heavy cream and bring the mixture to a gentle boil. - Simmer With Add-Ins
Lower the heat to a simmer and add the kale and tortellini. Cook uncovered for 3–5 minutes, or until the tortellini is tender. If using frozen tortellini, add 1–2 extra minutes. - Taste & Adjust
Sample the broth and adjust salt as needed. If using a cheese rind, remove it now. - Serve & Garnish
Ladle into bowls and top with extra red pepper flakes or shaved Parmesan if desired. Pairs beautifully with crusty bread or garlic knots.
Crockpot Variation (Creamy Tortellini Soup, Slow-Cooked Style)
For a cozy, hands-off meal:
- Brown the sausage/onions with flour in a skillet.
- Transfer to your slow cooker with broth and seasonings.
- Cook on low for 6–7 hours or high for 4–5 hours.
- Add kale during the last 15 minutes.
- Temper the cream (warm it gently) and stir it in before serving.
- Add cooked tortellini to bowls before ladling soup on top — prevents sogginess.
Can I cook the tortellini directly in the soup?
Yes — if serving immediately, cook the tortellini directly in the broth. But if planning leftovers, cook it separately and add it to each serving to avoid mushy pasta.
Tips & Tricks for Flavor and Texture
Getting this sausage tortellini soup just right isn’t hard — but there are a few smart moves that take it from good to unforgettable. These tips will help you dial up the creaminess, control the spice, and preserve the perfect tortellini texture whether you’re eating now or reheating later.
Let the Spices Bloom
When you add the basil, oregano, mustard powder, and hot sauce, make sure your pot is warm and that the spices hit the fat directly. This step releases their oils and amplifies their flavor — don’t skip it or dump everything in cold.
Parmesan Rind = Instant Umami
Got a leftover Parmesan or Romano rind? Drop it in with the broth and simmer. It melts down slowly, infusing the soup with a rich, nutty depth. Just fish it out before serving. This trick alone can make your soup feel more like a cheesy tortellini soup — without adding extra cheese.
Mind the Tortellini
Tortellini only needs a few minutes to cook. If you leave it simmering too long — especially in the crockpot version — it can fall apart. For the best texture in leftovers, store tortellini separately and add it just before serving.
Boost the Creaminess (Without Extra Fat)
If you want it thicker but don’t want to overload on cream:
- Increase the flour by 1 tablespoon during the roux step
- Simmer uncovered for a few extra minutes to reduce the broth
- Stir in a spoonful of cream cheese at the end — this works especially well in the creamy tortellini soup crockpot version
Can I add more vegetables or make it even heartier?
Absolutely. Sautéed mushrooms, diced carrots, or zucchini blend in beautifully. For extra protein, stir in white beans or shredded rotisserie chicken. This soup is endlessly flexible — perfect for using up odds and ends in your fridge without compromising flavor.
Ingredient Swaps and Variations for Sausage Tortellini Soup
One of the best parts about this sausage tortellini soup is how customizable it is. Whether you’re out of kale, want to switch up the protein, or are aiming for a vegetarian or heartier version, you’ve got options.
Swap the Greens
- Spinach instead of Kale:
Not a fan of kale? No problem. Use 2 to 3 cups of fresh spinach instead. Stir it in just after the tortellini finishes cooking — it’ll wilt within 30 seconds. This tweak turns your soup into a perfect sausage spinach tortellini soup. - No fresh greens?
Frozen spinach works too. Just thaw and squeeze out excess water before adding it to avoid watering down the broth.
Make It Vegetarian
- Skip the sausage and use a plant-based Italian sausage alternative or white beans for protein.
- Replace chicken broth with a robust vegetable broth to maintain flavor depth.
Vary the Creaminess
- Prefer something thicker and more like a tortellini chowder?
Increase the flour to 4 tablespoons and let the soup simmer an extra 5–7 minutes uncovered. - Want something lighter? Swap half the cream for whole milk or unsweetened plain almond milk. Just be sure to temper it before adding to prevent curdling.
Protein Play
- Mild or hot Italian sausage both work — choose based on your spice tolerance.
- Try ground turkey sausage or chorizo for a different flavor profile.
- Or go poultry-style with leftover shredded chicken for a twist that leans toward chicken tortellini soup crock pot territory.
Can I turn this into a pasta bake or casserole?
Yes — reduce the broth by half, undercook the tortellini slightly, pour everything into a baking dish, top with mozzarella or Parmesan, and broil until golden. You’ll get a bubbly, creamy tortellini bake with all the flavors of the soup in forkable form.
Sausage Tortellini Soup
Ingredients
Method
- In a large pot over medium-high heat, cook the sausage and onion until browned (8–10 min). Add garlic and sauté for 1 minute.
- Sprinkle in the flour and stir for 1–2 minutes to form a roux.
- Stir in basil, oregano, mustard powder, cayenne, hot sauce, black pepper, and red pepper flakes.
- Slowly add the chicken broth, scraping the pot bottom. Stir in the heavy cream.
- Bring to a gentle boil, then reduce heat. Add kale and tortellini. Simmer 3–5 minutes, or until tortellini is cooked.
- Taste and add salt as needed. Remove any Parmesan rind if used. Serve hot with crusty bread or shredded cheese on top.
Notes
- For added depth, simmer with a Parmesan rind and remove before serving.
- Spinach can replace kale — stir it in just before serving to avoid over-wilting.
- For leftovers, cook tortellini separately to prevent mushiness.
- To make this in a slow cooker, cook sausage/onion/flour on the stovetop first, then combine all except cream and tortellini in the crockpot. Add cream at the end and tortellini just before serving.
Nutrition (per 1 serving)
- Calories: ~314
- Protein: 12g
- Fat: 23g
- Saturated Fat: 10g
- Carbohydrates: 15g
- Fiber: 1g
- Sugars: 1g
- Cholesterol: 73mg
- Sodium: 836mg
- Potassium: 318mg
- Vitamin A: 1736 IU
- Vitamin C: 26mg
- Calcium: 86mg
- Iron: 2mg
