Italian Sausage Tortellini Soup
If you enjoy Tortellini Soup Recipes, you are going to love adding this Italian Sausage Tortellini Soup to your family’s meal rotation.
Why You’ll Love This Italian Sausage Tortellini Soup
- It’s comfort food! – What’s a better supper to end the day with than hearty soup and warm, crusty bread? This creamy tortellini soup fills bellies and warms bodies on chilly evenings during the fall and winter.
- It’s incredibly flavorful! – Every part of this favorite soup is filled with flavor. There’s cheesy pasta, sweet onions and carrots, fragrant garlic, tart tomatoes, and spicy Italian sausage. This robust soup has a taste the whole family will enjoy.
- It’s nutritious! – There are so many fresh veggies in this soup! If you like, you can add even more. The recipe calls for carrots, onions, kale, and tomatoes, but your family might decide green pepper and fresh mushrooms would also taste delicious in it.
Ingredients Needed For This Easy Tortellini Soup
- 16 Ounces of Italian Sausage – The sausage needs to be cut into bite-sized chunks. Sometimes it is sold in packages that way, but otherwise you’ll need to cut it yourself prior to browning. My family likes to use spicy Italian sausage, but you can also use mild Italian sausage if that’s more to your taste. You can even use Italian turkey sausage, if you’d like to avoid any type of pork sausage.
- 1/2 Onion – Finely chop up half of a medium onion, and save the other half to add to an omelet the next day for breakfast. You can use any color of onion, but yellow tastes typically best in this soup.
- 3 Carrots – Peel and chop the carrots into bite-sized pieces. Larger pieces will create more of a stew, while smaller pieces are best suited for a soup.
- 4 Cloves of Garlic – Mince your own garlic cloves, or use a spoonful of pre-minced garlic. I will say, though, that freshly-minced garlic has a much stronger flavor you’ll most likely really enjoy.
- 4 Cups of Chicken Broth – You have some flexibility here. I use chicken broth, but you can also use chicken stock, vegetable broth, beef broth, or any time of bone stock.
- 28 Ounce Can of Crushed Tomatoes – Don’t drain the tomatoes! If you’ve got some picky eaters to appease, you can instead add a can of tomato sauce or tomato paste of the same size.
- 2 Cups of Cheese Tortellini – Pick up a package or two of cheesy tortellini pasta at your grocery store. Just be sure it’s the type that needs to be refrigerated. Fresh cheese tortellini will always need to be refrigerated, because of the dairy in it. Shelf-stable cheese tortellini is simply not the same product and won’t give the same flavor.
- 1 Cup of Heavy Cream – You can’t make a hearty, creamy soup without the cream. Both heavy cream and whipping cream work just fine.
- 3 Cups of Kale – This ingredient is optional. If you’d rather, swap to fresh spinach, fresh baby spinach, or even a small amount of fresh basil leaves.
- Salt & Pepper – After making the soup, you’ll add sea salt and freshly ground black pepper to suit your taste buds.
How You’ll Make This Spicy Italian Sausage Tortellini Soup Recipe
- In a large soup pot or large Dutch oven, add the hot Italian sausage and sauté over medium-high heat until the sausage is browned. This typically takes 5-10 minutes. Once the sausage is browned, remove it from the pot and allow it to drain on a plate lined with a paper towel.
- In the same pot, without removing any browned bits or grease released by the sausage during browning, sauté the chopped onion and carrots for approximately 3-5 minutes. Then, add the minced garlic and sauté for 1 additional minute.
- Add the chicken broth, canned tomatoes (don’t drain!), and sausage. Increase the heat to high and bring the soup to a boil.
- Once the pot is boiling, add the cheese-filled tortellini, kale, and heavy cream. Reduce to simmer, and allow to simmer for 10 minutes.
- Season with salt and pepper to taste, and serve.
Add-Ins To Try In Your Creamy Sausage Tortellini Soup
- If you want to up the Italian flavors, add a shake of a premixed Italian seasoning, or any mixture of dried basil, oregano, parsley, and marjoram that strikes your fancy.
- Not a big Italian sausage fan? The rest of the ingredients make an equally delicious soup with ground chicken or ground turkey.
- Already using spicy Italian sausage but still craving heat? Add some red pepper flakes!
- Top with freshly-grated Parmesan cheese and a generous slice of crusty bread.
Top Tips For Delicious Soups
- If you’ve got some big-time picky eaters in your house, then when you get to the stage in the recipe where you add the broth, tomatoes, and sausage, pause before adding in the sausage. Toss the vegetables and broth into a food processor and blitz it! Then, add the sausage, pasta, and remaining ingredients. Will it be the same soup? No, not exactly. Pureeing the vegetables will change the texture of the soup, but it won’t change the flavor one bit and it hides the vegetables.
- You can make this fresh tortellini and sweet Italian sausage soup in the slow cooker to enjoy at the end of a busy day! After browning the sausage, toss the onions, carrots, garlic, broth, tomatoes, and sausage into your crock pot. Set it on low for 6 to 8 hours. About thirty minutes prior to suppertime, add the tortellini, kale, and cream.
Storing Or Freezing Italian Sausage Tortellini Soup
When it’s time to put the leftovers away, spoon the soup into an airtight container and place it in the fridge, where it will remain fresh and flavorful for 3-4 days.
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If you’d like to make this soup ahead of time and freeze for later, simply fill a freezer container or freezer bags with the soup and place in the freezer.
If you’re using bags, be sure to lay the bags flat to freeze before shifting them to store upright.
When it’s time to eat, set it out to thaw like you would any meat, and warm the thawed soup in a pot on the stove top for 30 minutes.
Italian Sausage Tortellini Soup
This Italian Sausage Tortellini Soup fills bellies and warms bodies on chilly evenings during the fall and winter.
Equipment
- Dutch Oven
Ingredients
- 16 Ounces Italian Sausage
- 1/2 Onion
- 3 Carrots
- 4 Cloves Garlic
- 4 Cups Chicken Broth
- 28 Ounce Can of Crushed Tomatoes
- 2 Cups Cheese Tortellini
- 1 Cup Heavy Cream
- 3 Cups Kale
- Salt & Pepper
Instructions
- In a large soup pot or large Dutch oven, add the hot Italian sausage and sauté over medium-high heat until the sausage is browned. This typically takes 5-10 minutes. Once the sausage is browned, remove it from the pot and allow it to drain on a plate lined with a paper towel.
- In the same pot, without removing any browned bits or grease released by the sausage during browning, sauté the chopped onion and carrots for approximately 3-5 minutes. Then, add the minced garlic and sauté for 1 additional minute.
- Add the chicken broth, canned tomatoes (don’t drain!), and sausage. Increase the heat to high and bring the soup to a boil.
- Once the pot is boiling, add the cheese-filled tortellini, kale, and heavy cream. Reduce to simmer, and allow to simmer for 10 minutes.
- Season with salt and pepper to taste, and serve.
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