If you are craving something with a bold kick, comforting creaminess, and hearty textures all in one bowl, the Spicy Sausage and Tortellini Soup Recipe is about to become your new go-to. This vibrant soup combines the spicy, savory punch of Italian sausage with tender tortellini pasta and nutrient-rich kale, all wrapped in a luscious, creamy broth that’s as soothing as it is exciting to your taste buds. Perfect for cozy weeknights or impressing friends at a casual dinner, this recipe delivers layers of flavor with every spoonful.
Ingredients You’ll Need
Each ingredient in this Spicy Sausage and Tortellini Soup Recipe plays a key role in building the perfect balance of heat, creaminess, and freshness. From the hearty sausage that brings savory spice to the tender tortellini providing satisfying texture, every component is simple but essential to creating this delicious meal.
- 1 lb ground Italian sausage (hot or mild): The star protein that infuses the soup with bold, spicy flavor and richness.
- 1 small yellow onion, diced: Adds sweetness and depth as a foundational flavor.
- 3 cloves garlic, minced: Gives a fragrant, aromatic punch that complements the sausage perfectly.
- 3 tablespoons flour: Helps thicken the soup into a creamy, luscious consistency.
- 1 teaspoon dried basil: Brings a subtle herbal note that brightens the flavors.
- ½ teaspoon oregano: Offers a classic Italian seasoning with earthy tones.
- 1 pinch cayenne pepper (optional): Adds an extra spark of heat if you love your spice kick.
- 1 teaspoon hot sauce: Elevates the overall spiciness while rounding out the sausage’s flavor.
- ½ teaspoon mustard powder: Introduces a slight tang and warmth that enriches the broth.
- ¼ teaspoon black pepper: Enhances the savory notes with just the right touch of spice.
- 1 pinch red pepper flakes: Provides flecks of heat that awaken your palate.
- 1 cup heavy cream: The secret to the soup’s smooth, velvety texture and comforting richness.
- 5 cups chicken broth: The flavorful liquid base that ties all ingredients together.
- 2 cups kale, chopped: Adds vibrant color, nutrition, and a gentle earthy flavor.
- 2 cups tortellini (just under 10 oz, refrigerated or frozen): Soft, pillowy pasta pockets that soak up all the delicious broth.
- Salt, to taste: The final seasoning amplifier that balances every flavor.
How to Make Spicy Sausage and Tortellini Soup Recipe
Step 1: Cook the Sausage and Onions
Start by heating a large pot over medium-high heat and cooking the ground Italian sausage along with the diced onion. Let this mixture cook for about 8 to 10 minutes until the sausage is nicely browned and the onions become soft and translucent. This step builds a flavorful base with the fat and caramelized bits. Once done, be sure to drain any excess grease for a perfect balance of richness without heaviness.
Step 2: Add Garlic and Flour
Next, toss in the minced garlic and sauté it with the sausage and onions for about one minute until fragrant. Then sprinkle the flour over everything and stir well. The flour acts as a thickener and cooks out its raw taste when mixed with the warm ingredients during this next couple of minutes. This step is crucial for achieving that creamy soup texture you’ll love.
Step 3: Spice It Up
Now it’s time to add the herbs and spices: dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir everything together thoroughly. These spices layer complexity and heat, creating a bold and inviting flavor profile that makes this Spicy Sausage and Tortellini Soup Recipe truly unforgettable.
Step 4: Combine Broth and Cream
Pour in the chicken broth slowly, scraping up any browned bits stuck to the bottom of the pot — those caramelized morsels pack serious flavor. Once the broth is combined, gradually add the heavy cream while gently stirring. Bring the mixture to a gentle boil so the flavors meld and the soup begins to thicken into a rich and creamy broth.
Step 5: Add Greens and Pasta
Finally, reduce the heat to a simmer and stir in the chopped kale and tortellini. The kale adds freshness and a nutritious punch, while the tortellini softens, soaking in all that delicious, spicy creaminess. Allow the soup to simmer for 3 to 5 minutes until the pasta is tender but still holds its shape. Give it a taste and adjust the salt as needed.
How to Serve Spicy Sausage and Tortellini Soup Recipe
Garnishes
To crown this hearty soup, sprinkle chopped fresh parsley or basil for a burst of color and brightness on top. A light dusting of freshly grated Parmesan cheese not only adds a salty depth but also a creamy finish on every spoonful. If you like an extra hint of heat, add a pinch more red pepper flakes or a drizzle of hot sauce.
Side Dishes
This soup shines with a side of crusty bread, perfect for dipping into the creamy broth. A simple green salad with a zesty vinaigrette complements the rich flavors by adding a refreshing crunch and acidity. For a more indulgent option, consider serving garlic bread or cheesy breadsticks alongside.
Creative Ways to Present
For a fun twist, serve this Spicy Sausage and Tortellini Soup Recipe in hollowed-out bread bowls — they make the meal feel extra special and cozy. You can also ladle it into smaller bowls for a delicious appetizer portion during gatherings. Garnish with edible flowers or colorful microgreens to impress your guests visually as well as with flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer the soup to airtight containers and store in the refrigerator. It will keep well for up to 3 days, retaining most of its creamy texture and robust flavor, though the tortellini may absorb some of the broth, making it thicker over time.
Freezing
You can freeze this soup for longer storage, but it’s best to do so without the tortellini, as pasta can become mushy after thawing. Freeze the soup base in a sealed container for up to 2 months. When ready to eat, thaw overnight in the refrigerator, then add fresh tortellini and kale before heating.
Reheating
Gently reheat the soup on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if the soup feels too thick. If you froze it without pasta, add your fresh tortellini and kale near the end of reheating to keep their textures perfect.
FAQs
Can I use mild sausage instead of hot sausage?
Absolutely! Using mild sausage will yield a less spicy soup, but you can always increase the hot sauce or red pepper flakes to adjust the heat to your liking.
Is it okay to use frozen tortellini?
Yes, frozen tortellini works great and makes this recipe even more convenient. Just make sure to add it directly to the simmering soup and cook until tender.
Can I substitute kale with another green?
Definitely. Spinach, Swiss chard, or even collard greens are excellent alternatives that will provide a similar fresh, leafy component.
How spicy is this soup?
This Spicy Sausage and Tortellini Soup Recipe has a pleasant heat that warms without overwhelming. You can dial the spice level up or down by adjusting the cayenne pepper, red pepper flakes, and hot sauce to suit your palate.
Can I make this recipe vegetarian?
To make it vegetarian, swap the sausage for a plant-based alternative and use vegetable broth instead of chicken broth. Skip the heavy cream or replace it with a plant-based cream for a vegan-friendly version.
Final Thoughts
This Spicy Sausage and Tortellini Soup Recipe is a true crowd-pleaser that brings the perfect mix of spice, creaminess, and heartiness in every bite. It’s a comforting bowl of goodness you can make on a busy night but also impress with during special occasions. I hope you enjoy making and sharing this fabulously flavorful soup as much as I do!
Print
Spicy Sausage and Tortellini Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Spicy Sausage and Tortellini Soup is a hearty and flavorful one-pot meal featuring savory Italian sausage, tender tortellini, and nutrient-packed kale in a creamy, spiced broth. Perfect for a cozy dinner, it delivers a balance of spice and creaminess with warming herbs and a touch of heat from cayenne and red pepper flakes.
Ingredients
Meat and Vegetables
- 1 lb ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups kale, chopped
Spices and Seasonings
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
- Salt, to taste
Other Ingredients
- 3 tablespoons flour
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups tortellini (just under 10 oz, refrigerated or frozen)
Instructions
- Cook Sausage and Onions: In a large pot over medium-high heat, cook the ground Italian sausage and diced onions together for about 8-10 minutes until the onions are softened and the sausage is thoroughly browned. Drain off any excess grease to keep the soup from being too oily.
- Sauté Garlic: Add the minced garlic to the pot and cook for an additional minute, stirring frequently, to release its aroma without burning.
- Add Flour: Sprinkle the flour evenly over the sausage mixture and cook for 1-2 minutes, stirring well to distribute and cook out the raw flour taste. This step will help thicken the soup later.
- Incorporate Spices: Stir in the dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes, coating the sausage mixture evenly with these flavorful seasonings.
- Add Liquids: Pour in the chicken broth gradually, scraping up any browned bits from the bottom of the pot to enhance the soup’s flavor. Slowly mix in the heavy cream and bring the mixture to a gentle boil.
- Simmer and Add Greens and Pasta: Reduce the heat to low and let the soup simmer gently. Then add the chopped kale and tortellini to the pot. Continue simmering for 3-5 minutes until the tortellini is tender and the kale has wilted. Taste and adjust salt as needed.
- Serve: Ladle the soup into bowls and serve hot. This soup pairs wonderfully with crusty bread for dipping.
Notes
- For a milder flavor, omit cayenne pepper and red pepper flakes.
- Use fresh or frozen tortellini depending on availability; fresh will cook faster.
- Drain excess grease after cooking the sausage to avoid a greasy soup.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make this soup lower in fat, substitute heavy cream with half-and-half or use less cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
