This Rustic Italian Sausage Tortellini Soup is packed with fresh, wholesome ingredients and bursting with Italian flavours. It’s hearty, filling, and is so easy to make!
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Hey friends! I’ve got another delicious soup for you today! This Rustic Italian Sausage Tortellini soup is one of my favourite soup recipes to make on cold February days – the flavours are superb and it’s got just the right amount of veggies and fresh pasta to fill you up, and just the right amount of spicy Italian sausage to warm you up!
Now of course you don’t have to use spicy sausage in this recipe at all – I usually use the mild variety since I’m feeding two preschoolers, but the characteristically Italian flavours of the sausage really shine through and give this soup that extra something special. And that shaved Parmesan on top? It’s the best!!
Soups like this Rustic Italian Sausage Tortellini Soup are great for SO many reasons!
- They’re packed with veggies!
- They’re totally filling and eat like a meal!
- They’re easy to customize to your individual tastes!
- And they come together in such a short time! This one is on the table in about 35-45 minutes with minimal effort!
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I hope you love this recipe as much as we do! Let me know in the comments below, what’s your favourite soup recipe for winter?
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Looking for even more easy soup recipes? Check out these delicious recipes:
- Crock Pot White Bean French Onion Soup
- Best Ever Slow Cooker Minestrone Soup
- Best Ever Slow Cooker Chicken Noodle Soup
- Crock Pot Potato Bacon Leek Soup (Slow Cooker)
- Creamy One Pot Butternut Squash Soup
- Easy Homemade Creamy Tomato Soup
- Mexican Tortilla Soup
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- 1 pound Italian sausage
- 1 large onion, diced
- 2 cloves garlic, pressed or finely minced
- 2 cups fresh cherry tomatoes, halved
- 1 cup canned white beans
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- salt and pepper (a few pinches of each)
- 2-3 handfuls fresh kale, chopped
- 6 cups chicken stock
- 2 cups fresh tortellini
- freshly chopped parsley and shaved parmesan for garnish (optional)
- Heat a large dutch oven or soup pot over medium-high heat on the stovetop.
- Add the Italian sausage and cook until browned.
- Add the onion and garlic, fresh tomatoes, beans, spices and salt and pepper and stir to combine.
- Reduce the heat to medium and cook until the onions are translucent.
- Add the kale and continue to cook just until it begins to wilt.
- Add the chicken stock, cover and bring to a low boil.
- Reduce the heat to low and simmer for about 20 minutes.
- Add the tortellini and simmer for another 10-15 minutes, or until the tortellini is soft and cooked through.
- Serve with freshly shaved parmesan and a sprinkling of fresh parsley.
Storage instructionsThis soup keeps well in an airtight container in the fridge for 3-5 days. If you're planning to store it for a few days, we recommend cooking the pasta separately and adding it to each bowl as you serve the soup. This will prevent the pasta from becoming over-hydrated as it sits in the liquid.
Freezing instructionsYou can freeze this soup in freezer safe containers for up to 3 months. If you're planning to freeze it, we recommend preparing the soup without the pasta as the pasta won't freeze well in the soup. For best results, cook the pasta separately and add it to each bowl as you serve the soup. This will prevent the pasta from becoming over-hydrated as it sits in the liquid, even when frozen.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.