I still remember the very first time I made Tortellini Soup with Sausage and Kale. It was one of those chilly evenings when comfort food felt like the only option. A friend introduced me to this hearty Italian soup and I was instantly hooked. The blend of spicy sausage, tender tortellini, and nutrient-packed kale hits all the right notes without needing anything fancy or complicated. Since then, it’s become a go-to in my weeknight dinner rotation and whenever I’m feeding a crowd.
This Tortellini Soup with Sausage and Kale feels special because it brings everyone to the table effortlessly. It’s filling but still light enough to enjoy any time of the year. Plus, you can tweak it a bit based on what you have on hand without losing that rich flavor we all crave. If you’re a home cook looking for recipes you can count on—easy to prep, full of flavor, and always satisfying—this sausage kale soup recipe is definitely worth trying.
One of the great things about this Italian tortellini soup is how approachable it is. You don’t need to be a seasoned cook to pull it off, and the ingredients are straightforward. I love sharing this recipe with friends who want an easy tortellini soup that feels like a warm hug in a bowl. Ready to make this your next crowd-pleaser? Let’s dive in.
What You’ll Need:
Here’s exactly what you’ll want to gather for your Tortellini Soup with Sausage and Kale. These ingredients are everyday staples, so you probably have most already.
- 1 pound Italian sausage (spicy or mild, raw and crumbled)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth (low sodium if preferred)
- 1 can (14.5 oz) diced tomatoes
- 4 cups fresh kale, chopped (stems removed)
- 1 package (about 9 ounces) cheese tortellini (fresh or refrigerated)
- Salt and pepper to taste
- ½ teaspoon red pepper flakes (optional for extra heat)
No problem if you don’t have fresh kale—frozen works just as well in this sausage kale soup recipe. I’ve also swapped in spinach when I’m in a pinch, and it turns out just fine. For budget-friendly tips, you can find the sausage on sale or use turkey sausage for a leaner version. The cheese tortellini usually lives in the refrigerated pasta section, and you can’t go wrong with one of the big grocery store brands.
A little kitchen tip: chop your onions and garlic while the sausage browns to save time. Also, if you buy extra kale or tortellini, wrap leftovers tightly to keep them fresh for your next easy tortellini soup attempt. My secret to taking this soup up a notch? Add a sprinkle of grated Parmesan right before serving—it melts perfectly and adds instant richness.
Let’s Cook It Together!
Ready to get this Tortellini Soup with Sausage and Kale going? Here’s my step-by-step guide:
- Brown the sausage: Heat olive oil in a large pot over medium heat. Add the crumbled sausage and cook until browned and cooked through. This takes about 6-8 minutes. Use a wooden spoon to break it up as it cooks. It’s key for the flavor in your sausage pasta soup.
- Sauté the aromatics: Once sausage is browned, add chopped onions and cook until translucent, about 4 minutes. Add garlic and red pepper flakes (if using) and cook 30 seconds until fragrant. Your kitchen should smell incredible here—almost like an Italian trattoria.
- Add liquids and kale: Stir in chicken broth and diced tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add your chopped kale. Simmer for 10 minutes so the greens soften and flavors meld beautifully.
- Cook the tortellini: Add the cheese tortellini directly into the soup. Fresh tortellini cooks quickly, usually about 3-5 minutes. Stir gently to prevent sticking. If you’re using refrigerated pasta, check package instructions for timing.
- Final touches: Taste and season with salt and pepper. If you want it spicier, add extra red pepper flakes here. Let it simmer 1-2 more minutes just to get everything perfectly cozy.
From start to finish, this hearty Italian soup takes me about 30-35 minutes. While the broth simmers, I like to set the table or prepare a simple side salad—keeps you moving in the kitchen without rushing.
If your Tortellini Soup with Sausage and Kale looks a bit thin after cooking, don’t worry—letting it sit covered for 5 minutes thickens it naturally. Also, try not to overcook the tortellini, or it’ll get mushy, which I’ve learned the hard way.
Letting the sausage brown thoroughly upfront is where my earlier attempts fell short. That step makes all the difference for a rich, full-bodied flavor. While your soup is finishing, maybe pour yourself a glass of wine or juice—you’ve earned it.
How to Serve & Enjoy It!
This Tortellini Soup with Sausage and Kale really shines when served with a crusty loaf of bread to soak up every bit of that savory broth. I like a simple green salad on the side, something fresh to balance the heartiness. If I’m hosting, I sometimes make garlic bread or a light antipasto platter to complement the meal.
This soup is my favorite for chilly weeknights or casual gatherings with friends and family. It feeds a crowd easily and feels festive without extra fuss. You can also scale up the recipe if you’re feeding more people or want leftovers for the week.
For a touch of presentation, sprinkle freshly chopped parsley or basil on top. A little snag of Parmesan adds that lovely finish that guests always appreciate. Leftovers? Perfect the next day. I like to thicken the broth slightly by simmering it down and adding a bit of cream or cheese, turning it into a cozy lunch treat.
Seasonal variations work well, too. In fall, swap kale for hearty Swiss chard or add roasted butternut squash chunks. In spring, fresh peas or asparagus work beautifully with this easy tortellini soup. Your guests will be impressed with how flexible this sausage pasta soup can be without losing its comforting appeal.
Your Questions Answered
I often get asked if you can make Tortellini Soup with Sausage and Kale ahead of time. Absolutely! The flavors deepens perfectly when it sits overnight. Just keep the tortellini separate until reheating so it stays tender, not mushy.
Substitutes for sausage? I’ve used ground chicken or turkey sausage when I wanted a lighter sausage kale soup recipe. Even leftover cooked sausage works fine.
Adjusting for more servings is simple. Double everything except the broth to keep the soup nice and thick. For fewer servings, just halve the ingredients. This Italian tortellini soup scales easily for family meals or batch cooking.
Can I use dried tortellini? You can, but fresh or refrigerated tortellini cooks faster and tastes softer in the soup. If you must use dried, add extra broth and cook longer.
Is this soup freezer-friendly? It is, but kale can get mushy after freezing. I recommend freezing without the kale or adding fresh kale when reheating.
Can I make this vegetarian? Swap sausage for mushrooms or plant-based sausage to keep it hearty and flavorful.
How spicy is this soup? Adjust red pepper flakes to your liking, or omit for a milder version. The sausage usually gives it a wonderful savory kick.
If you want to try other creative twists, check out some great variations like this Tortellini Soup with Italian Sausage and Kale or Sausage Tortellini Soup – The Cozy Cook for inspiration.
Final Thoughts
This Tortellini Soup with Sausage and Kale holds a warm spot in my recipe box. It’s the kind of dish that consistently delivers what I want from dinner—delicious, easy, and satisfying without fuss. My best Tortellini Soup with Sausage and Kale tips? First, don’t rush browning your sausage—it builds the base flavor. Next, fresh kale adds the best texture but frozen is a fine and handy alternative. Finally, keep an eye on your tortellini toward the end to avoid overcooking.
I’ve tested versions with spicy sausage, turkey sausage, and even vegetarian sausage replacements. The spicy Italian sausage version gets requested most often around here.
For home cooks ready to bring this to life, make the soup your own. Add a handful of your favorite veggies or swap in different greens. Try pairing it with my Turkey Medallions with Orange Teriyaki Sauce or this quick Sausage and Courgette Pasta for a well-rounded dinner.
What I hope you love most is how this Tortellini Soup with Sausage and Kale feels like a homemade hug after a busy day. Once you make it, you’ll see why it stays in my regular meal lineup.
Ready to get cooking? You’ve got this! For some fun party bites alongside your soup, these Cream Cheese Sausage Balls are a great addition.
Happy cooking, fellow home cooks!
Tortellini Soup with Sausage and Kale
This hearty Tortellini Soup with Sausage and Kale blends savory Italian sausage, tender cheese tortellini, and nutrient-rich kale in a flavorful broth for a comforting and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups fresh kale, chopped
- 9 ounces cheese tortellini (fresh or frozen)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it apart, until browned and cooked through, about 5-7 minutes.
- Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Pour in the chicken broth and diced tomatoes with their juice. Stir in oregano and crushed red pepper flakes if using. Bring to a boil, then reduce to a simmer and cook for 10 minutes to blend flavors.
- Add the chopped kale and cook until wilted, about 3-5 minutes.
- Stir in the tortellini and simmer until cooked through, about 3-5 minutes depending on tortellini package instructions.
- Season with salt and pepper to taste. Ladle soup into bowls and top with grated Parmesan cheese before serving.
Notes
For a spicier kick, add extra crushed red pepper flakes or a splash of hot sauce. Leftovers store well and can be reheated gently on the stove.