I remember the exact moment when I cracked the code on my Tortellini Soup with Sausage and Kale. It was one of those test kitchen days where I was chasing the perfect balance between hearty, fresh, and a little bit creamy. The first time I tossed sausage, tender kale, and pillowy tortellini into a savory broth, I knew something special was happening. That combo of spicy sausage and bright greens brought the soup alive, but then I realized a splash of creaminess took it from good to unforgettable.
What makes this Tortellini Soup with Sausage and Kale version so special to me is how it manages to feel indulgent and healthy at the same time. The kitchen fills with the aroma of Italian spices and garlic while you brown the sausage, and then that kale adds a pop of freshness that cuts through the richness so perfectly. Plus, the cheese-filled tortellini soak up the flavors in the broth, making every spoonful a delight.
If you’ve been hungry for an easy dinner that tastes like you worked hard but really just had fun, this sausage kale soup is calling your name. It’s got soul but doesn’t overwhelm; simple ingredients that turn into pure comfort. Whether your week is hectic or you just want a cozy night in, this Tortellini Soup with Sausage and Kale is made for you. Let’s dive in and shake up your soup game with this flavorful, fun twist!
Gather These Ingredients:
This Tortellini Soup with Sausage and Kale comes together with pantry staples and a few flavor heroes that make all the difference. Here’s what you’ll need to get started:
- 1 pound Italian sausage (mild or spicy), casings removed — I always grab fresh links from my local butcher for maximum flavor, but you can find great options in the meat aisle.
- 1 medium onion, finely chopped — Adds sweetness and depth.
- 3 cloves garlic, minced — The must-have kick in your Tortellini Soup with Sausage and Kale.
- 6 cups chicken broth — Look for low-sodium to control salt, or homemade if you have it.
- 1 (14-ounce) package refrigerated cheese tortellini — The star! Look for this in the refrigerated pasta section or try frozen Italian tortellini soup versions.
- 4 cups kale, tough stems removed and chopped — Use curly or dinosaur kale for that hearty texture.
- 1 cup heavy cream — This gives your creamy tortellini soup its dreamy finish.
- 1 teaspoon dried Italian seasoning — Brings that signature taste to your Tortellini Soup with Sausage and Kale.
- Salt and pepper to taste
- Red pepper flakes (optional) — For a touch of heat.
- Olive oil — For sautéing.
Want to switch things up in your Tortellini Soup with Sausage and Kale? Try using spicy turkey sausage for a lighter touch or substitute kale with spinach for a more delicate green. If you can’t find refrigerated tortellini, frozen works perfectly too and just needs a little extra cooking time. Pro tip: prepping your onion and garlic in advance saves precious time when you’re ready to cook.
I always reach for good-quality chicken broth because it makes a noticeable difference in flavor. And if you want a dairy-free creamy tortellini soup, coconut milk is a fun alternative that keeps the richness without the cream.
Let’s Make This Happen!
Ready to make this Tortellini Soup with Sausage and Kale magic happen? Here’s how I bring it all together in my kitchen.
- Brown your sausage first. Heat a large pot over medium heat and add your sausage, breaking it up as it cooks. You want that golden crust for flavor, about 6-8 minutes. This step is where the magic happens in your Tortellini Soup with Sausage and Kale—don’t skip it!
- Once browned, scoop the sausage out with a slotted spoon and set aside. Leave a tablespoon of fat in the pot—it’s pure flavor gold.
- Add a drizzle of olive oil, then toss in your chopped onion. Sauté until translucent, about 4 minutes. This creates a savory base for your Italian tortellini soup.
- Stir in garlic and Italian seasoning, cooking just until fragrant, about 1 minute. Your kitchen should smell irresistibly good now.
- Pour in the chicken broth, stirring to scrape up all those tasty brown bits on the pot bottom. Bring this to a simmer.
- Add the chopped kale and cooked sausage back to the pot. Let it soften for about 5 minutes, swirling all those flavors together.
- Now, gently add the tortellini. Cook according to package directions, usually 3-5 minutes. Meanwhile, prep your favorite garnishes or slice some crusty bread for dunking.
- When the tortellini are tender, lower the heat and stir in the heavy cream. Your creamy tortellini soup is really coming to life!
- Taste and season with salt, pepper, and red pepper flakes if you want that extra bite. You’ll know your Tortellini Soup with Sausage and Kale is ready when the broth is silky, the sausage perfectly cooked, and the kale tender but still lively.
If your Tortellini Soup with Sausage and Kale seems a little thick, just add a splash more broth or water to loosen it up. I’ve learned from testing that balancing the texture is key; nobody wants either a watery or gluey soup!
While your soup cooks, this Tortellini Soup with Sausage and Kale recipe takes about 30-35 minutes from start to finish, so it’s perfect for a weeknight treat or weekend kitchen fun.
Serving Ideas & Pairings!
This Tortellini Soup with Sausage and Kale pairs beautifully with simple sides that let the soup shine. My favorite way to dig in is with a hunk of toasted Italian bread, perfect for mopping up every last drop.
Want to add a little extra? A sprinkle of Parmesan cheese on top brightens things up, and fresh basil leaves add a pop of green color and herbal flavor.
This soup works wonders on cozy fall evenings or anytime you need a warm hug in a bowl. For easy weeknight dinners, pair it with a simple arugula salad dressed with lemon vinaigrette to lighten things up.
Leftovers? They taste even better the next day! Store your Tortellini Soup with Sausage and Kale in airtight containers and reheat gently on the stove. If the soup thickens, just add a little broth or water.
For a seasonal twist, swap kale with Swiss chard or add diced butternut squash during cooking for sweetness. This soup always gets a thumbs-up from friends and family; it’s the kind of crowd favorite that feels homemade but special.
If this recipe speaks to you, you’ll want to try this cozy Tortellini Soup with Italian Sausage and Kale for a similar vibe or The Cozy Cook’s Sausage Tortellini Soup for another comforting take. And if you like recipes that mix sausage and creamy textures, check out my own Cream Cheese Sausage Balls for a tasty snack twist.
Common Questions About This Recipe
Can I prep this Tortellini Soup with Sausage and Kale in advance?
Absolutely! I often brown the sausage and chop vegetables a day ahead. The soup itself can be made up to two days in advance and reheated gently. Just remember to add the tortellini fresh when you reheat so they don’t get mushy.
What can I use instead of kale?
Spinach works wonderfully if you prefer a milder green or can’t find kale. Swiss chard is another tasty option with a similar texture. I’ve tried substituting collard greens too, and it gave the soup extra heartiness.
How do I scale this Tortellini Soup with Sausage and Kale recipe up or down?
Scaling is easy! Just double the ingredients for a crowd or halve for a smaller batch. Use a larger pot for bigger batches to make sure everything cooks evenly.
Can I make a dairy-free creamy tortellini soup?
Yes! Swap the heavy cream for full-fat coconut milk or a plant-based cream alternative. It changes the flavor slightly but keeps that luscious mouthfeel.
Is there an easy sausage soup recipe version without tortellini?
You can absolutely swap tortellini for any small pasta like mini shells or even rice if you prefer. This flexibility makes it a great base for pantry-busting meals.
How spicy is the sausage kale soup?
That depends on the sausage you choose. I usually opt for mild Italian sausage, but spicy versions add a lovely kick. If you want more heat, sprinkle in red pepper flakes near the end.
Can I freeze Tortellini Soup with Sausage and Kale?
Freezing soup with tortellini can make the pasta mushy, so I recommend freezing the soup base separately without tortellini. Add fresh tortellini when you reheat for best texture.
For more hearty soup ideas, you might enjoy my turmeric ginger chicken noodle soup—bright and nourishing—and you can find that here: Turmeric Ginger Chicken Noodle Soup.
My Final Take
This Tortellini Soup with Sausage and Kale earned its spot on MilaBites because it’s the kind of recipe that makes you feel like cooking is pure joy. It’s simple but packed with bold, comforting flavors that stand out without fuss. From my early noodling to the final version you see here, I played with cream levels, sausage spice, and kale swaps until it felt just right.
My Top Tortellini Soup with Sausage and Kale Tips:
– Don’t rush browning the sausage—it sets the tone for rich flavor.
– Add tortellini last to avoid overcooking and soggy pasta.
– Balance the creaminess with bright greens or a splash of lemon juice if you want a fresh punch.
I’ve tested this recipe with spicy sausage, turkey sausage, and even veggie sausage for friends. My crowd favorite remains the classic Italian sausage with kale and a touch of cream. It’s the version that earns compliments every time.
If you love a recipe that’s flexible and forgiving, feel free to swap greens or pasta, adjust heat levels, and make this your own. There’s no wrong way to dive into this creamy tortellini soup delight.
To keep the creative spark, check out my TikTok Baked Feta Pasta with Pesto for another quick and tasty dinner idea.
I can’t wait for you to make this Tortellini Soup with Sausage and Kale and hear what you think. It’s proof that bold flavors and simple cooking can come together into a bowl of pure happiness. Happy cooking, friends!
Tortellini Soup with Sausage and Kale
This hearty Tortellini Soup with Sausage and Kale combines savory Italian sausage, tender cheese tortellini, and nutrient-rich kale in a flavorful broth for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 pound Italian sausage, casings removed
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 bunch kale, stems removed and leaves chopped
- 1 package (9 oz) refrigerated cheese tortellini
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes.
- Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and diced tomatoes with their juice. Stir in dried oregano and red pepper flakes, if using.
- Bring soup to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
- Add chopped kale and cook until wilted, about 3-4 minutes.
- Stir in cheese tortellini and cook according to package instructions, usually about 3-5 minutes, until tortellini are tender.
- Season with salt and black pepper to taste. Serve hot topped with grated Parmesan cheese.
Notes
For extra depth of flavor, try adding a splash of white wine before adding the broth or finish the soup with a drizzle of good quality olive oil.