This Easy Sausage Tortellini Soup has been my go-to for weeknight comfort for as long as I can remember. I first pieced together this combination one chilly evening when pantry staples and a craving for something warming collided. The bright tomato base, the savory punch of Italian chicken sausage, and pillowy cheese tortellini created a bowl that felt like a hug—simple, generous, and utterly satisfying. It’s the kind of dish that pulls people to the table, where conversations linger a little longer and seconds are usually requested.

What makes this version special is how quickly it comes together without sacrificing depth of flavor. Browning the sausage and gently sautéing the aromatics builds a savory foundation, while a quick milk-and-flour slurry gives the broth a silky finish without heavy cream. The kale adds color, texture, and a pleasant vegetal note that balances the richness. I often serve this when friends pop by unannounced — it’s forgiving, adaptable, and pairs beautifully with crusty bread and a crisp salad.

Ingredients

• Extra virgin olive oil (2 tablespoons): Choose a fruity, cold-pressed oil for aroma. It helps create a glossy sauté base and carries the flavors of the onion and garlic.
• Yellow onion (1, chopped): Look for firm, dry-skinned onions—these add sweetness and depth when softened and lightly caramelized.
• Carrots (2 large, peeled and thinly sliced): Thin rounds soften quickly and add natural sweetness and body to the broth.
• Garlic (3 cloves, chopped): Fresh garlic gives bright aromatics—avoid pre-minced jarred garlic if possible for a cleaner flavor.
• Italian chicken sausage (1 pound, casings removed): Mild or hot works—chicken keeps the soup lighter while still offering savory richness; remove casings so it simmers into crumbles.
• Tomato sauce (1 15-ounce can): Use plain tomato sauce—no need for added seasonings; it forms the base of the broth and melds with the sausage oil for a balanced finish.
• Low-sodium vegetable or chicken broth (4 cups): Low-sodium gives control over seasoning—use chicken broth for extra savory depth or vegetable broth for a lighter finish.
• Italian seasoning (2 teaspoons): A balanced mix of oregano, basil, and thyme enhances the tomato base—adjust to taste.
• Cheese tortellini (9 ounces): Fresh or refrigerated tortellini works best for texture; dried will take a minute longer, so follow package timing.
• Baby kale (3 cups, packed): Remove thick stems—kale holds up to heat and gives a pleasant chew; spinach can be substituted but will wilt more quickly.
• All-purpose flour (1 tablespoon) + Whole milk (1/2 cup at room temperature): Whisked together into a slurry to gently thicken and add creaminess without the weight of heavy cream.
• Grated Parmesan and red pepper flakes (optional): Finish bowls with both for salty umami and a touch of heat; adjust based on who’s eating.

Instructions

Heat the oil and sauté the vegetables: Warm a large heavy pot or Dutch oven over medium-high heat and add 2 tablespoons extra virgin olive oil. When the oil shimmers, add the chopped onion, sliced carrots, and chopped garlic. Stir frequently for 3 to 5 minutes until the onion becomes translucent and the carrots are tender when pierced with a fork. Watch the garlic carefully—once it becomes fragrant and slightly golden, it’s time to add the next ingredient to avoid bitterness. Cook the sausage: Add 1 pound of Italian chicken sausage (casings removed) to the pot. Break it up with a wooden spoon and cook for about 5 minutes until no pink remains and the edges begin to caramelize. Stir often to ensure even browning; if using pork sausage, carefully drain excess fat to avoid an overly greasy broth. Add the liquids and seasonings: Pour in a 15-ounce can of tomato sauce and 4 cups low-sodium chicken or vegetable broth, then sprinkle 2 teaspoons Italian seasoning. Stir to combine, scrape any browned bits from the bottom of the pot, and increase heat to bring the liquid to a gentle boil. These browned bits are flavor gold—don’t skip scraping them into the broth. Add the pasta and finish the soup: Stir in 9 ounces of cheese tortellini and cook according to package instructions—typically 3 to 5 minutes for fresh tortellini. When the tortellini are nearly tender, stir in 3 packed cups of baby kale so it wilts but remains bright and slightly chewy. Turn off the heat. Make the milk slurry and enrich the broth: Combine 1 tablespoon all-purpose flour with 1/2 cup whole milk at room temperature in a small bowl and whisk until smooth. Slowly drizzle this mixture into the soup while stirring to avoid lumps. The residual heat will thicken the broth to a silky finish; avoid boiling after adding the slurry to keep the milk from breaking. Serve and garnish: Ladle soup into bowls and finish with grated Parmesan and red pepper flakes to taste. Freshly grated cheese melts into the warm broth and adds a bright salty note; a dash of red pepper flakes wakes up the flavors if you like heat.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. If you plan to freeze, portion into meal-sized containers leaving a little headspace for expansion; freeze up to 3 months. When reheating from frozen, thaw in the refrigerator overnight and reheat slowly on the stovetop over medium-low heat, stirring occasionally. If the tortellini has absorbed too much liquid during storage, loosen the soup with 1/2 cup to 1 cup of broth or water while reheating. Avoid microwaving for long periods which can make the pasta gummy—gentle stovetop reheating preserves texture.

Ingredient Substitutions

For a vegetarian version, swap the chicken sausage for 12 ounces of crumbled tempeh or a plant-based sausage alternative and use vegetable broth. To make it dairy-free, replace whole milk with unsweetened oat or soy milk and omit or use a dairy-free Parmesan substitute. If you need gluten-free, use gluten-free tortellini or substitute with small gluten-free pasta like orzo or gnocchi made from gluten-free flour. Swapping kale for baby spinach reduces cooking time and yields a softer texture; if using mature kale, remove stems and massage the leaves briefly to tenderize them before adding.

Serving Suggestions

Serve bowls topped with a generous grating of Parmesan and a drizzle of extra virgin olive oil. Offer crusty bread or garlic focaccia to mop up the broth and a simple green salad dressed with lemon vinaigrette to cut through the richness. For a heartier meal, pair with roasted vegetables or a white bean bruschetta. Garnish ideas include chopped fresh parsley, toasted pine nuts for crunch, or a squeeze of lemon for brightness.

Cultural Background

This dish blends Italian-American flavors—tortellini and Parmesan evoke Northern Italy, while the one-pot tomato-forward broth and use of Italian sausage reflect home-cooking pragmatism common in American kitchens. Soups that marry pasta and protein are longstanding comfort foods across Italy; this interpretation leans on accessible pantry items and a quick technique that honors tradition while fitting modern schedules.

Seasonal Adaptations

In winter, use hearty kale and add root vegetables like parsnips or turnips for extra earthiness. Spring calls for swapping kale with baby spinach and adding peas for freshness. In summer, toss in halved cherry tomatoes and finish with fresh basil for a bright lift. For holiday tables, elevate the broth with a splash of white wine added after browning the sausage and finish with shaved pecorino for a festive touch.

Meal Prep Tips

For meal prep, cook the base soup without the tortellini and store in the fridge; when ready to eat, reheat and cook fresh tortellini directly in the hot soup for 3 to 5 minutes. This prevents the pasta from becoming soggy over several days. Portion into microwave-safe containers and keep tortellini separate if you expect to reheat multiple times. Use freezer-safe glass jars for single-serve frozen portions—thaw in the fridge overnight before reheating gently on the stove.

Enjoy this cozy, adaptable pot of Sausage Tortellini Soup any night you crave something warm, simple, and deeply satisfying. It’s reliable, loved by kids and grown-ups alike, and forgiving enough to become a regular in your rotation.