I still remember the very first time I made this Tortellini Soup with Sausage and Kale—it was one of those chilly evenings when I just wanted something cozy but with a little Italian flair. I had all these ingredients sitting around: spicy sausage, bright kale, and that beautiful, pillowy tortellini pasta. As soon as that kale and tortellini broth hit the table, everyone’s eyes lit up. It felt like a warm hug in a bowl, and I knew right then, this recipe was a keeper.
Tortellini Soup with Sausage and Kale quickly became a staple in my kitchen rotation. What I love is how it balances hearty sausage soup richness with the freshness and bite of kale. Plus, the tortellini pasta soup element makes it feel special but surprisingly simple to pull together. That combo of flavors makes this Italian tortellini soup so satisfying—it feels like a celebration of good, everyday food.
If you’re anything like me and sometimes stare blankly in the fridge wondering what to cook, this sausage kale soup recipe is a fantastic answer. It’s approachable, packed with flavor, and fills the kitchen with those amazing smells that make you excited to eat. Friends have called it restaurant-worthy but home-cooked comfort all at once.
So, if you’re ready to turn some basic ingredients into a hearty sausage soup that’s got tons of character, I can’t wait for you to try this Tortellini Soup with Sausage and Kale. It’s truly one of those recipes that feels both special and familiar—perfect for any day you want a little joy in a bowl. Let’s get cooking, foodie friends!
What You’ll Need:
This Tortellini Soup with Sausage and Kale keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you’ll want to gather for this Italian tortellini soup:
- 1 pound Italian sausage (spicy or sweet), casings removed Out of Italian sausage? No worries, ground turkey or chicken sausage works great too in this Tortellini Soup with Sausage and Kale.
- 1 small onion, diced Can’t find fresh? frozen diced onion is a quick swap.
- 3 cloves garlic, minced Jarred minced garlic is fine here for a shortcut.
- 4 cups chicken broth If you’re vegan or want a lighter twist, vegetable broth is a natural switch.
- 2 cups water This keeps the broth nicely balanced and the Tortellini Soup with Sausage and Kale budget friendly.
- 1 bunch kale, stems removed and leaves roughly chopped Fresh is best, but frozen kale will do in a pinch.
- 9 ounces cheese tortellini (fresh or frozen) Grab this in the refrigerated pasta aisle of your grocery store. Cheese tortellini is classic here, but spinach or mushroom tortellini adds a fun twist.
- 1/2 teaspoon red pepper flakes (optional) I always add a little extra heat with red pepper flakes to this hearty sausage soup.
- Salt and pepper to taste
- Parmesan cheese, grated, for serving
This Tortellini Soup with Sausage and Kale is kind to your wallet because it relies mostly on pantry staples plus fresh but affordable ingredients. Plus, any leftovers store beautifully in the fridge for a couple of days. I like to save extra kale and tortellini separately when I can to keep everything tasting fresh.
Quick prep tip: chop the kale and dice your onion ahead of time to make this Tortellini Soup with Sausage and Kale come together even faster—perfect for busy weeknights. And if you’re curious about other comforting soups in your rotation, this Turmeric Ginger Chicken Noodle Soup might also catch your eye!
Let’s Cook This Together:
If you follow these steps, your Tortellini Soup with Sausage and Kale will be bubbling and ready in about 35 minutes—total kitchen win.
- Brown the sausage: Heat a large pot over medium heat. Toss in your sausage and break it up with a spoon. Cook about 6-8 minutes until the sausage is browned and cooked through. This sets the flavor base for your Tortellini Soup with Sausage and Kale.
- Add onion and garlic: Toss in diced onion and sauté until soft, about 4 minutes. Add the garlic and red pepper flakes, cooking for another minute until fragrant. Your kitchen is about to smell incredible when this Tortellini Soup with Sausage and Kale is ready.
- Pour in broth and water: Add the chicken broth and water, giving everything a good stir. Bring it to a gentle boil, scrapping any tasty browned bits off the bottom.
- Simmer with kale: Add the chopped kale and let the soup simmer until kale is tender—about 10 minutes. This kale and tortellini broth is so vibrant and fresh, you’ll love it.
- Cook tortellini: Stir in the tortellini pasta soup component and cook according to package directions, usually just 3-5 minutes for fresh tortellini. While that’s going, pour yourself a drink and relax—this Tortellini Soup with Sausage and Kale is almost done!
- Season: Taste and season with salt and pepper as needed. If your Tortellini Soup with Sausage and Kale looks a little thick, adding a splash of broth or water helps loosen it up.
- Serve: Ladle into bowls and sprinkle with plenty of grated Parmesan. Bonus tip: fresh cracked black pepper on top really brightens each bite.
Quick kitchen nugget: if you’re short on time, use pre-cooked sausage or even store-bought rotisserie chicken for a shortcut variation. For easy cleanup, this hearty sausage soup plays well with just one big pot, making weeknight dinner a breeze.
If you want to see a similar cozy vibe, I love checking out this Sausage Tortellini Soup – The Cozy Cook for inspiration around layering those flavors with kale and tortellini broth.
How to Serve & Savor It:
This Tortellini Soup with Sausage and Kale truly shines when you serve it with a crisp green salad or crusty garlic bread. The contrast of textures keeps every bite exciting and satisfying.
My absolute favorite way to enjoy this Tortellini Soup with Sausage and Kale is on a lazy weekend or when we’re having people over for an easy, crowd-pleasing meal. Bonus points for pairing it with a chilled glass of white wine or your favorite sparkling water.
Easy presentation idea: garnish with a small basil leaf or drizzle a little olive oil on top of each bowl before serving. It makes the soup look effortlessly fancy.
And leftover makeovers? I’m all about mixing any extra Tortellini Soup with Sausage and Kale with cooked rice or even stirring it with cream cheese for a creamy twist. For a seasonal flair, adding lemon zest or a splash of apple cider vinegar brightens everything up in the fall.
Friends have told me this sausage kale soup recipe feels like a big cozy hug that’s special but not complicated to make. If you’re loving these vibes, you might appreciate a great one-pan meal like this One Pan Chicken Dinner with Buttered Noodles for your next weeknight.
Your Questions, Answered:
Can I prep parts of this Tortellini Soup with Sausage and Kale ahead?
Absolutely! You can brown your sausage and chop the kale the day before. Store those separately, then just heat the broth and combine at dinner.
What’s a good swap for Italian sausage in this Tortellini Soup with Sausage and Kale?
Ground pork, chicken sausage, or even crumbled tempeh work great if you want a different protein twist.
Can I make this Tortellini Soup with Sausage and Kale in a slow cooker?
Sure thing! Brown the sausage first, then add everything but the tortellini to the slow cooker. Add pasta near the end to prevent overcooking.
How can I make this Tortellini Soup with Sausage and Kale for more or fewer people?
Double or halve all ingredients equally. It scales super easily because the process stays the same.
What type of tortellini works best for Tortellini Soup with Sausage and Kale?
Cheese tortellini is classic, but I’ve loved spinach and mushroom versions for a fun change.
Will the kale taste too tough or bitter in the soup?
Nope! Simmering kale softens it perfectly. I like to remove the tough stems before adding to the kale and tortellini broth to keep texture just right.
Can I freeze leftovers?
I recommend freezing the soup without tortellini. Tortellini is best fresh or refrigerated for a couple of days. When reheating, add fresh pasta to avoid mushiness.
For other ideas in my soup arsenal, this Italian Sausage, Kale and Tortellini Soup from Cooking Classy shares some tasty tweaks I’ve tried, too!
Final Foodie Thoughts:
This Tortellini Soup with Sausage and Kale holds such a special spot in my foodie heart because it’s that perfect blend of easy-to-make and deeply satisfying. The way the sausage flavors mingle with the kale and cheesy tortellini pasta soup always brings smiles around my table.
My Top Tortellini Soup with Sausage and Kale Tips:
- Always brown your sausage well—it builds so much flavor.
- Chop your kale into bite-sized pieces for the best mouthfeel.
- Don’t overcook the tortellini; it should be tender but still hold its shape.
Over time, I’ve loved throwing in extra veggies like mushrooms or swapping kale for spinach depending on what’s on hand. My most requested version? The classic combo as you see here, with just the right heat from red pepper flakes.
Make this recipe your own! Add a splash of cream for richness or stir in fresh herbs to freshen it up. I hope you love making (and eating) this Tortellini Soup with Sausage and Kale as much as I do—a cozy, crowd-pleasing meal that feels like home.
If you want to keep the cozy meal train rolling, check out my favorite Cream Cheese Sausage Balls for a perfect appetizer or snack alongside.
Dive in and enjoy every spoonful, friends! Your kitchen is about to smell incredible, and your belly will thank you.
Ready to get cooking? You’ve got this.
Tortellini Soup with Sausage and Kale
This hearty Tortellini Soup with Sausage and Kale combines savory Italian sausage, tender cheese tortellini, and nutritious kale in a flavorful broth for a comforting and satisfying 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 small onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 bunch kale, stems removed and leaves chopped
- 1 package (9 ounces) refrigerated cheese tortellini
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add diced onion and cook until softened, about 4 minutes. Stir in minced garlic and cook for an additional minute until fragrant.
- Pour in chicken broth and diced tomatoes with their juice. Bring the soup to a boil, then reduce heat and simmer for 10 minutes.
- Add the chopped kale and cook until wilted, about 5 minutes.
- Stir in the cheese tortellini and cook according to package instructions, usually 3–5 minutes, until tender.
- Season with salt, black pepper, and crushed red pepper flakes if using. Stir well.
- Ladle soup into bowls and garnish with grated Parmesan cheese before serving.
Notes
For added depth of flavor, try using spicy Italian sausage or garnish with fresh basil. Serve with crusty bread for a complete meal.