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This spicy sausage and tortellini soup is chock-full of healthy veggies, spicy pork sausage, and cheesy vegetable tortellini. When cold weather hits, this easy soup recipe will warm you right up!
Satisfying Sausage and Tortellini Soup Recipe
If you’re anything like me, all I have been craving lately is soup, soup, and more soup! The cold weather is really starting to kick in and the fleece leggings and thick fuzzy socks are all that I seem to wear 24/7. On top of all that, I feel like I have been having soup for lunch and dinner and now I just need a roaring fire in front of me to combat the chills! It’s a good thing this spicy sausage and tortellini soup serves a lot and keeps well. The amount of soup we are having these days could feed an entire football team!
You seriously need to get this hearty, warm, and comforting sausage tortellini soup on your stovetop and into multiple bowls! It’s the perfect way to warm up and it’s chock-full of veggies and deliciously cheesy vegetable tortellini.
This recipe is so easy to make, and it comes together on the stovetop in just under an hour. The flavors are next-level, with chunks of spicy pork sausage and tender tortellini to soak up all that mouthwatering tomato-based broth. You can definitely adapt this recipe to taste, and even use mild sausage if that’s more your thing! Either way, you’re going to love digging into a cozy bowlful of this tortellini soup.
I hope everyone’s been keeping warm and well this winter! Give this easy soup recipe a try, you’ll have leftovers for days.
Spicy Sausage Tortellini Soup
Equipment
Ingredients
- ¾ pound (340 g) fresh spicy pork sausage, casing removed
- 1 ½ cups (134 g) finely sliced leeks
- 2 cloves garlic, minced
- 1 ½ cups (192 g) diced carrots
- 1 cup (101 g) diced celery
- 15 ounce (425 g) canned diced tomatoes
- 2 tablespoons tomato paste
- 1 bay leaf
- 5 cups (1183 ml) vegetable stock
- 5 cups (335 g) loosely packed tuscan kale leaves
- 2 cups (212 g) cheese tortellini
Instructions
- Add 1 tablespoon of olive oil to a large 6-quart pot or heavy-bottomed pot like a dutch oven over medium-high heat. Once oil has heated, add sausage and cook through, breaking into tiny pieces.
- Add leeks and garlic and sauté until softened, about 2 minutes.
- Add carrots and celery and toss. Add the diced tomatoes, paste, and bay leaf. Toss to incorporate.
- Add the vegetable stock and bring soup to a boil. Then reduce heat and let simmer, covered, until vegetables are softened, about 15 minutes, stirring occasionally.
- Remove from heat and stir in kale leaves until wilted. Add the tortellini and cook from residual heat of the soup until softened and cooked through, about 5 minutes.
- Divide into bowls and serve. Leftovers can be put in an airtight container in the refrigerator for up to one week.
This has become one of my favorite soups! So easy and so flavorful.
How many servings does this make?
Hi, sorry – I had it in there initially but I guess the recipe plugin I use doesn’t allow me to use dashes. It’s about 6 servings.