This Italian Sausage and Tortellini Soup is one of my all-time favorites because it’s super quick to make, healthy, and SO DELICIOUS.
I can’t even tell you how excited I am that it is once again SOUP SEASON.
Soup is one of my all-time favorite things to make. It’s so cozy and comforting, and always a crowd pleaser. Who doesn’t love soup?!
This Italian Sausage and Tortellini Soup is very similar to my Italian Sausage and Rigatoni Soup, which is one of my all-time favorites.
The story about how the soup came to be is a great memory – click on that recipe to read the full story!
How to Make Italian Sausage and Tortellini Soup
One of the best things about this soup is that it’s SO QUICK to make and uses pretty few ingredients.
The most time consuming part is cutting the vegetables. Then, just cook vegetables and sausage, dump in all the cans of tomatoes and broth, and let it simmer.
I like to cook the tortellini separate so it doesn’t get too mushy in the soup. If you have leftovers, store the soup separate from the tortellini.
How to Freeze Italian Sausage and Tortellini Soup
This is a great freezer-friendly soup, but with a few instructions to follow. You want to freeze the soup BEFORE you add the tortellini, cream and kale. Just pour it in a large Ziploc bag and freeze.
When you’re ready to eat, reheat it in a pan on the stove. Once hot, stir in kale until wilted, then the cream.
To serve, place tortellini in each bowl and spoon the soup on top. Top with Parmesan!
If you’re looking for more great soup recipes, try my Instant Pot Chili, Classic Beef Stew, or Old Fashioned Beef and Vegetable Soup.
Italian Sausage and Tortellini Soup
This Italian Sausage and Tortellini Soup is one of my all-time favorites because it's super quick to make, healthy, and SO DELICIOUS.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 1/2 cup onion, chopped
- 1/2 cup carrots, chopped
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 15.5 ounce can cannellini beans (white beans)
- 1 10 ounce can fire roasted diced tomatoes
- 1 10 ounce can Rotel tomatoes with green chilies (if you don't want the heat, use regular diced tomatoes)
- 1 10 ounce can diced tomatoes with Italian herbs
- 3 cups chicken stock
- 2 cups kale
- 1 cup half and half, heavy cream, or non-diary creamer (I use nutpods brand)
- 1 small package tortellini, cooked until al dente
Instructions
- Heat olive oil in a large stock pot. Cook sausage in the pot until no longer pink. Remove sausage and set aside.
- Add onions, carrots, salt and pepper to the pot and cook until soft, about 2-3 minutes. Add garlic in the last 30 seconds of cooking.
- Add beans, all three cans of tomatoes, and chicken stock to the pot and bring to a boil. Reduce heat, add sausage back to the soup, and continue to simmer a few minutes more.
- Stir in kale and cook until it wilts. Stir in cream and stir to combine.
- Add cooked tortellini right before serving. If you plan to have leftovers, keep tortellini separate.
Notes
To freeze, freeze BEFORE adding the kale, cream and tortellini. When ready to eat, head the soup in a pan then add kale, cream and tortellini right before serving.