Wait until you taste this soup. This is one you will undoubtedly add to your favorite list of soup recipes, especially because it’s a 30-minute meal that’s got vegetables, protein, and pasta all in one bowl!

You may scratch your head when you see that I’ve got hot sauce and mustard powder on the ingredients list, but trust me. They enhance the other flavors in the recipe and add a very subtle touch that creates a great base for this soup. Once you try it, you’ll see what I mean!

Check out my PRO tips below on how to add even more flavor to this soup, and what you can use if you don’t have kale on hand!

How to Make It
See recipe card below this post for ingredient quantities and full instructions.

Cook the sausage, onions, and garlic. Add flour and cook for 1-2 minutes. Add basil, oregano, hot sauce, mustard powder, and pepper. Stir to combine.

Add chicken broth and heavy cream. Bring to a boil, reduce to a simmer.

This creamy Sausage Tortellini Soup is a 30 minute meal that’s easy to make with sausage, kale, simple seasonings, broth, and cream!


  • 1 pound ground Italian sausagehot or mild
  • 1 small yellow oniondiced
  • 3 cloves garlicminced
  • 3 Tablespoons flour
  • 1 teaspoon dried basil
  • ½ teaspoon oregano
  • 1 pinch cayenneoptional
  • 1 teaspoon hot sauce
  • ½ teaspoon mustard powder
  • ¼ teaspoon pepper
  • 1 pinch red pepper flakes
  • 1 cup heavy cream
  • 5 cups chicken broth
  • 2 cups kalechopped
  • 2 cups refrigerated tortellinijust under 10 oz.
  • Salt/ to taste


  • Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
  • Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
  • Add the flour and cook for 1-2 minutes to remove the raw flour taste.
  • Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
  • Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
  • Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
  • Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
  • Transfer to serving bowls and serve! (This is great with Garlic Bread with Cheese!)


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