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This Creamy Sausage and Tortellini Soup only has five ingredients and is ready in 30 minutes! Make this easy and delicious soup for dinner tonight!
Hello friends! It’s Monday (again!?!), and you know what that means. It’s time for an easy dinner recipe. I’m so excited to share this Five Ingredient Creamy Sausage and Tortellini Soup with you today! If you are a fan of the famous Zuppa Toscana at the Olive Garden, you will LOVE this soup! It’s a twist on Zuppa Toscana, but with tortellini instead of potatoes. Because pasta is always a good idea.
Creamy Sausage and Tortellini Soup
Aside from being a delicious and satisfying soup, I love this recipe because it is SO EASY. Seriously, five ingredients. Italian sausage, chicken broth, kale, tortellini and cream. That is it! I love using ground sausage for easy dinner recipes because it adds so much flavor. You don’t need to add a bunch of ingredients to make a tasty dinner. Oh, and I mention that this dinner is ready in 30 minutes? Total winner.
This is a great dinner idea for busy moms and dads. I’ve mentioned before that since we had the Baby Fox, we have had a hard time getting dinners made. Who knew such a tiny person could take up so much time! This Creamy Sausage and Tortellini Soup is the answer to the question “What should I make for dinner?”. The shortcut is using refrigerated tortellini. This creamy tortellini soup requires almost no prep – the only thing you need to do is tear up the kale. Could it get easier?
I’ve made this tortellini soup three times in the last few weeks, and we aren’t even sick of it. In fact my husband would be thrilled if I made this every week for the rest of our lives. There is just something so comforting about a big pot of soup on a cold day. The silky, creamy broth, studded with flavorful sausage, hearty kale and delicious tortellini will stick to your ribs and leave you feeling satisfied.
How do you make Tortellini Soup?
One of the reasons this soup is so easy is we use pre made, refrigerated tortellini. I used a basic cheese tortellini, but you can use your favorite kind. I found that using about 10 ounces is the best ratio for this recipe. It gives you a good amount of pasta without overwhelming the broth.
To make this easy sausage tortellini soup, you first brown the sausage. After it is cooked, remove it from the pan to a plate lined with a paper towel. The paper towel will soak up some of the fat, which will keep your broth from getting too greasy. Remove the excess grease from the pan too.
Return your pot to heat and pour in the chicken broth. I like to use low sodium chicken broth because it keeps the soup from getting too salty. Use a wooden spoon to scrape up any browned bits from the bottom of the pan – that is free flavor right there! Throw in your kale and stir. Allow the broth and kale to simmer for about 15 minutes, until the kale has wilted.
Add the cooked sausage and the tortellini back to the pan. Simmer for about 7 minutes, or until the tortellini is done. Stir in the cream. Remove from heat and serve.
That is it!
What to serve with Creamy Tortellini soup?
This Creamy Sausage and Tortellini Soup is hearty enough to serve as a main course. But if you want to round out your meal, serve this tortellini soup with some artisan bread and a nice green salad.
If you like this recipe, you may also like:
Sausage, Kale and Sweet Potato Stew
One Pot Pasta Bake with Sausage and Wine
Easy Sausage and Cabbage Skillet
Creamy Sausage and Tortellini Soup
Ingredients
- 1 pound hot Italian sausage ground
- 6 cups Low Sodium Chicken Broth
- 1 bunch kale, torn into pieces and stems removed 4-6 cups
- 10 ounces cheese tortellini
- 1 cup heavy cream
Instructions
- In a large dutch oven over medium high heat, brown sausage. When done, remove onto paper towel lined plate. Drain excess fat from the pan.
- Return pot to heat. Add chicken stock, scraping up any brown bits on the bottom of the pan. Stir in the kale, simmer until kale is wilted, about 15 minutes,
- Return the sausage to the pan along with the tortellini, simmer 7 minutes, or until tortellini is cooked.
- Stir in the heavy cream. Serve with extra red pepper flakes and grated Parmesan cheese, if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How do you store it in the fridge and freezer and how long does it last?
I’m dying to try this. Can I use half and half instead of heavy cream?
Thank you.
Hi Kathleen – I think that would be fine but it might not be as creamy.
Looks delicious! I’m wondering, can you substitute spinach for kale?
Hi, yes you can but soinach cooks much faster so just ad it in at the end and cook a few minutes, until it is wilted.