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Soup season is calling, and this Sausage Tortellini Soup is answering in the most delicious way. Loaded with smoky sausage, tender veggies, cheesy tortellini, and a rich creamy tomato broth, it’s the kind of recipe that makes chilly nights actually something to look forward to. It’s cozy, hearty, and just fancy enough to impress without any extra effort. If you’ve been on the hunt for easy fall soup recipes that feels comforting but not complicated, this one checks every box. And it makes amazing leftovers for meal prepping. Basically, it’s the weeknight soup that’ll have you skipping takeout all season long.

Ingredients for Sausage Tortellini Soup

Smoked andouille sausage
Olive oil
Onion
Garlic
Carrots
Celery
Tomato paste
Italian Seasoning
Chicken broth
Crushed tomatoes
Heavy cream
Tortellini pasta
Kale
Salt and pepper (to season)

How to Make Tortellini Sausage Soup Step by Step

Step 1. Cook chopped veggies in skillet.

Onions, carrots, garlic and celery are going to be the base of your soup. They will add so much flavor and texture to the soup from the start.

Cook down the veggies in a dutch oven over medium heat until they are soft.

Step 2. Add in smoked sausage, tomato paste and Italian seasoning.

Slice 12 oz of smoked sausage and pour into the veggie mixture to cook. You will also add your tomato paste and Italian seasoning into the pot during this step. The tomato paste will give the soup a rich tomato flavor. And the herbs Italian seasoning will make the dish taste so cozy and delicious.

Stir to make sure everything is incorporated into the mixture. Let it simmer for several minutes before adding the broth.

Step 3. Stir in broth, canned tomatoes and heavy cream.

This is where the soup starts to come together. Pour chicken broth, crushed canned tomatoes and heavy cream into the pot. Stir to incorporate and let it heat up until bubbling and simmering on the top.

Step 4. Mix in chopped kale and tortellini pasta to cook until softened.

When your soup is simmering, you can add in the tortellini and kale. Gently pour the pasta into the pot and stir in chopped kale. We like to use Dino Kale because it is less bitter in taste.

Cook the pasta for 4-5 minutes until soft and remove from heat. Serve hot and enjoy!

Tips for a Flavorful, Hearty Soup Every Time

Create a mis en place for your soup. Chop all your veggies and measure out your ingredients ahead of time. That way you have everything ready to go when you’re cooking.
Make sure you have a good base. The base for this soup is onions, carrots and celery. As they cook down, they are going to build a richer flavor profile for the soup. Be careful not to burn them. So cooking low and slow is the key to get a lot of flavor out of the base.
Add a touch of acid. Most soups will need a bit of acid to bring all the flavors to life. In this recipe, we use tomatoes. Some soup recipes will add a bit of lemon juice or vinegar to give the soup an extra punch.
A bit of heavy cream adds warmth. We added a bit of heavy cream to the broth to make this soup extra warm and cozy. The broth has the perfect amount of creaminess without being too heavy.

How to Store, Freeze, and Reheat This Soup

Refrigerating: Let the soup cool before storing in an airtight container. Store in fridge for up to 3-4 days. The tortellini may become a bit soft as it sits, but it will still taste delicious.

Freezing: Let soup cool completely in the fridge before freezing. Portion the soup into freezer-safe containers or freezer safe plastic bags. The soup will expand as it freezes, so make sure you leave 1-2 inches of room at the top of the bag for expansion. It will be good for up to 3 months.

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