This hearty Sausage Tortellini Soup with Peppers and Kale is a filling and warming main dish full of fresh and spicy flavor.

Susage Tortellini Soup

Where is spring weather? After my first year living in Boston—and the worst snow on record since like the 70’s, I’m ready for some sunshine. We’ve yet to hit temperatures above 40 degrees, so I’m still making soups and warm dishes for dinner, like this Beef and Barley Soup. But this sausage and tortellini soup has become one of my new favorites. It’s fast, easy, and will carry me through the last bit of cold weather until spring.

Cooking Tip:

When chopping kale, use the Chiffonade technique. It is a cutting technique that works well with leafy greens and can help you cut even and uniform strips quickly. Stack a handful of kale leaves, roll them up like a cigar, place them on a cutting board, and cut horizontally. This will give you ribbons of kale, which are perfect for the soup.

Susage Tortellini Soup Susage Tortellini Soup
Susage Tortellini Soup Susage Tortellini Soup

I love the addition of sausage in the tortellini soup. I used chicken for a healthier option and I used four links total, two spicy and two sweet sausages. I added peppers and kale, but any vegetable will work like carrots or spinach. This is kind of a clean-your-refrigerator-out type of soup, which are always the best kinds.

Susage Tortellini Soup

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Sausage Tortellini Soup with Peppers and Kale

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sausage Tortellini Soup with Peppers and Kale


  • 8 ounces frozen cheese-filled tortellini
  • 1 tablespoon grapeseed oil
  • 1 pound chicken sausage, about 4 links
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 teaspoon Italian seasoning
  • 1 ½ cups chopped kale
  • 1 14.5-ounce can diced tomatoes
  • 5 cups chicken stock
  • Salt and pepper, to taste
  • Shredded Parmesan cheese, for garnish
  • Parsley, for garnish


  1. Bring a large pot of salted water to a boil. Reduce the heat to a low boil and add in the tortellini. Cook for about 12 minutes on a low boil or according to package directions. Drain and set aside.
  2. Meanwhile, heat the oil in a large stock pot or Dutch oven over medium heat. Take the sausage out of the casing and add it to the pot, breaking it into ½-inch pieces. Cook the sausage until browned, about 3-4 minutes.
  3. Stir in the onion, garlic, bell peppers, and Italian seasoning. Cook until the onions are soft and translucent, about 5 minutes. Add in the chopped kale and stir to combine.
  4. Pour in the diced tomatoes and chicken stock. Bring to a boil, cover and reduce the heat to low, and cook for 20 minutes.
  5. Add the tortellini to the soup and season with salt and pepper. Serve garnished with shredded Parmesan cheese and parsley.