Pioneer Woman Sausage Tortellini Soup Recipe

Pioneer Woman Sausage Tortellini Soup is a hearty Italian dinner that’s ready in under an hour. This comforting bowl features savory Italian sausage and cheese tortellini simmered with fresh kale in a creamy tomato broth.

If you do nothing else, make sure you brown the sausage until it’s actually dark and crispy. That’s the difference between a bowl of soup with gray meat and one that has deep, savory flavor. I’ve found that letting the meat sit in the pan for an extra minute without stirring helps those browned bits stick to the bottom, which then melt into the broth later.

The kale needs more time in the pot than you’d think to get tender. I used to add it at the very end, but now I let it simmer for a good five minutes before the pasta goes in. It softens the leaves so they don’t feel like you’re eating a salad in your soup, and it makes the whole meal much easier to eat.

Pioneer Woman Sausage Tortellini Soup Ingredients

For the Soup Base

• 1 lb (450g) Italian sausage, casings removed
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp (1g) dried oregano
• 1/2 tsp (0.5g) red pepper flakes
• 2 tbsp (30g) tomato paste
• 6 cups (1.4L) chicken broth
• 1 can (28oz/800g) crushed tomatoes
• 1/2 cup (120ml) heavy cream

For the Add-ins

• 1 package (20oz/560g) refrigerated cheese tortellini
• 4 cups (120g) fresh kale, stems removed and chopped
• 1/2 cup (50g) grated Parmesan cheese
• 1/2 tsp (3g) salt
• 1/4 tsp (0.5g) black pepper

How To Make Pioneer Woman Sausage Tortellini Soup

• 1. Brown the sausage: Place a large pot or Dutch oven over medium-high heat and add the sausage meat. Use a wooden spoon to break it into small crumbles as it cooks, letting it get dark brown and crispy on the edges.
• 2. Sauté the vegetables: Toss the diced onion into the pot with the sausage and cook until it’s soft and see-through. Add the garlic, oregano, and red pepper flakes, stirring for about a minute until you can really smell the garlic.
• 3. Build the base: Stir in the tomato paste and let it cook for two minutes so it darkens in color. Pour in the chicken broth and the crushed tomatoes, then use your spoon to scrape up the browned bits from the bottom of the pot.
• 4. Simmer the greens: Bring the liquid to a gentle boil, then turn the heat down to low. Add the chopped kale to the pot and let it simmer for about five minutes until the leaves look bright green and feel soft.
• Don’t rush this part by adding the pasta too early. Giving the kale a head start ensures the greens are pleasant to chew while the tortellini stays firm.
• 5. Cook the pasta: Add the tortellini to the simmering broth and cook according to the package directions, which is usually about three to five minutes. Check one piece to make sure it’s tender but still has a bit of bite.
• 6. Finish with cream: Stir in the heavy cream and the grated Parmesan cheese until everything is well mixed. Taste the soup and add the salt and pepper, then serve it immediately while the pasta is hot.

Recipe Tips

• Use refrigerated pasta. Fresh tortellini from the fridge section tastes much better and holds its shape longer than the dried stuff in the pantry aisle. The texture is softer and it soaks up the broth without becoming gummy.
• Deglaze the pan thoroughly. When you pour the broth in, spend a good thirty seconds rubbing the bottom of the pot with your spoon. Those stuck bits of sausage and onion are where all the concentrated flavor lives for the soup base.
• Remove the kale stems. Take the time to strip the leaves off the tough woody ribs before chopping them up. The stems never really soften enough to be pleasant, so getting rid of them makes the soup much smoother.
• Don’t overcook the tortellini. These little pasta pockets keep cooking even after you turn off the stove. If you’re not eating right away, pull the pot off the heat a minute before the package says they’re done.
• Adjust the heat level. If you prefer a very mild soup, swap the spicy Italian sausage for sweet or mild links. You can also leave out the red pepper flakes if you’re cooking for kids who don’t like any spice.
• Keep it thick. If the soup looks too thin after adding the cream, let it sit off the heat for five minutes. The starch from the pasta will naturally thicken the liquid as it rests.

What To Serve With Sausage Tortellini Soup

A thick slice of crusty sourdough or some warm garlic bread is great for dipping. You’ll want something sturdy to soak up the creamy tomato broth at the bottom of the bowl.

For something lighter, a simple green salad with a sharp lemon dressing works well. The acidity from the greens helps balance the heavy cream and savory meat in the main dish.

How To Store Sausage Tortellini Soup

Fridge: Put the cooled soup in an airtight container and keep it in the refrigerator for up to three days. Note that the pasta will continue to absorb liquid as it sits, so it might look more like a stew the next day.

Reheat: Warm the soup in a small saucepan over medium heat on the stove. You’ll probably need to splash in a little extra chicken broth or water to loosen it up since the tortellini soaks up the moisture.

Freeze: This soup doesn’t freeze well because the cream can separate and the tortellini gets very mushy when thawed. It’s much better to eat this one fresh or within a few days of making it.

Pioneer Woman Sausage Tortellini Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 480 kcal
• Protein: 22g
• Fat: 30g
• Carbohydrates: 34g
• Sugar: 6g
• Sodium: 1420mg

FAQs

Can I use frozen spinach instead of kale?

Yes, you can swap the kale for spinach, but wait until the very end to add it. Spinach wilts much faster than kale, so it only needs about sixty seconds in the hot broth to be ready.

How do I stop the pasta from getting mushy in Pioneer Woman Sausage Tortellini Soup?

The best way is to cook the tortellini separately in boiling water and add a scoop to each individual bowl. This keeps the pasta firm if you know you’re going to have leftovers for the next day.

Can I make this soup in a slow cooker?

Yes, you can brown the sausage and onions first, then toss everything except the cream, kale, and pasta into the crockpot for four hours. Add the remaining ingredients during the last thirty minutes of cooking time.

What’s a good substitute for heavy cream?

You can use half-and-half if you want a lighter version, though the broth won’t be quite as velvety. Avoid using skim milk as it’s too thin and likely to break when it hits the hot tomato base.

Can I use turkey sausage instead of pork?

Yes, turkey sausage works perfectly fine and cuts down on the fat content a bit. Just make sure to add a teaspoon of olive oil to the pan first since turkey is much leaner than pork.

Try More Pioneer Woman Recipes:

• Pioneer Woman Sausage Rolls Recipe
• Pioneer Woman Sausage Balls Recipe
• Pioneer Woman Sausage Gravy Recipe