Soup’s on…and it tastes so good! Creamy Sausage and Tortellini Soup is hearty and comforting. The sausage lends a bit of spice and the sweet potatoes balance that with some sweetness. With the addition of tortellini and kale, the soup comes together easily and it’s one you’ll want to make again.
I also make Chicken Tortellini Soup, a recipe with roasted chicken and Italian vegetables like tomatoes and zucchini. I add some grated Parmesan cheese to each bowl and serve it with Italian garlic bread. It is one of my favorites.
Creamy Sausage and Tortellini Soup is a nice blend of sweet, slightly spicy and cheesy ingredients. The cheese filled tortellini adds texture and makes a heavenly bowl of hearty soup.
What’s needed to make Creamy Sausage and Tortellini Soup?
- Mild Italian sausage– You can purchase this in bulk or in links. You will need to remove the casings from links. Hot Italian sausage can also be used if you want extra spice and more heat in the soup.
- Sweet potatoes– Peel and chop them into 1/2-inch cubes so they are about the same size as the sausage. Everything you put into the soup should easily fit on a spoon when eating the soup. You don’t want the pieces to be too big.
- Organic Kale– Pick a bunch of fresh, organic kale for this recipe. Wash it well and chop it into 1/2 inch pieces. The kale adds a beautiful, bright green color and loads of nutrients to the soup. You’ll add it to the slow-cooker late in the cooking process since it wilts fairly quickly.
- Cheese Tortellini– The tortellini is the star in the soup. It adds flavor and texture and creates a hearty soup. Use frozen tortellini and add it to the soup during the last few minutes of cooking. Do not overcook the pasta. Sausage-filled tortellini is also a good option.
Can I cook Creamy Sausage and Tortellini Soup on the stovetop?
Cooking this soup in the slow-cooker allows the flavors to blend, making a creamy, delicious soup. It takes about 3 1/2 hours from beginning to end. But you can easily make this soup on the stovetop in a Dutch oven or a large soup pot. On the stove it comes together in about 40 minutes.
How to make Creamy Sausage and Tortellini Soup?
- Add the sausage and onions to a medium skillet and cook until the sausage is no longer pink.
- Add the sausage mixture to a 4-quart slow-cooker set on high. Add the chicken broth, sweet potatoes, and Italian seasoning to the crock and cook for 2 1/2 hours.
- Add the chopped kale and continue cooking for 30 minutes.
- In a medium skillet, melt two tablespoons of butter. Add the flour and cook for two minutes while stirring. Gradually add the milk to the pan. Add the Parmesan cheese and stir until milk mixture begins to thicken.
- Add the tortellini and the Parmesan mixture to the slow-cooker. Cook on high for 10 more minutes. Stir the soup and serve it with Italian bread or hearty crackers.
I hope you try this tasty soup and take a moment to add a comment and rate the recipe below. Visit me often for more delicious soup recipes.
Creamy Sausage and Tortellini Soup
Equipment
- 1 slow-cooker or 1 large soup pot
Ingredients
- 1 pound mild Italian sausage
- 1 medium onion chopped
- 32 ounces chicken stock
- 1 large sweet potato cut into 1/2 inch cubes
- 1 teaspoon Italian Seasonings
- 1 small bunch organic kale about 4 cups, chopped
- 3 cups frozen cheese tortellini
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup milk
- 1/3 cup Parmesan cheese grated
- salt and pepper to taste
- Parmesan cheese and red pepper flakes for garnish
Instructions
- Add the sausage and onions to a medium skillet and cook until the sausage is no longer pink.
- Add the sausage mixture to a 4-quart slow-cooker set on high. Add the chicken broth, sweet potatoes, and Italian seasoning to the crock and cook for 2 1/2 hours.
- Add the chopped kale and continue cooking for 30 minutes.
- In a medium skillet, melt two tablespoons of butter. Add the flour and cook for two minutes while stirring. Gradually add the milk to the pan. Add the Parmesan cheese and stir until milk mixture begins to thicken.
- Add the tortellini and the Parmesan mixture to the slow-cooker. Cook on high for 10 more minutes. Stir the soup and serve it with Italian bread or hearty crackers.
