Creamy Tortellini Soup
This cozy and comforting tortellini soup is the perfect weeknight dinner. It’s packed with cheesy tortellini, savory Italian sausage, tender kale, and a creamy tomato broth that’s both hearty and rich. Ready in just 30 minutes, it's a flavorful, one-pot meal your whole family will love!
Servings: 6
Calories: 430kcal
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- 3 cloves garlic minced
- 1 medium sweet onion diced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 8-ounce can tomato sauce
- 1 3-inch Parmesan rind (optional)
- 1 9-ounce package refrigerated three-cheese tortellini
- ½ bunch kale stems removed and leaves chopped
- ⅓ cup heavy cream
- 3 tablespoons fresh basil chopped
Instructions
Cook the sausage:
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the Italian sausage and cook, crumbling it as it browns, for about 3–5 minutes. Drain excess fat if necessary.
Sauté the aromatics:
- Stir in the garlic, diced onion, and Italian seasoning. Cook, stirring often, until the onions are translucent, about 2–3 minutes. Season with salt and pepper.
Thicken the base:
- Sprinkle in the flour and stir to coat the sausage and veggies. Cook for about 1 minute, until the flour is lightly browned.
Simmer the soup:
- Pour in the chicken stock and tomato sauce. Add the Parmesan rind, if using. Bring the mixture to a boil, then reduce heat and let it simmer for about 10 minutes, stirring occasionally.
Cook the tortellini and kale:
- Add the tortellini to the pot, cover, and cook until tender, about 5–7 minutes. Stir in the chopped kale and cook until wilted, about 1–2 minutes more.
Finish with cream and basil:
- Stir in the heavy cream and chopped basil. Let it heat through for 1 more minute. Taste and adjust seasoning if needed.
Serve:
- Ladle into bowls and serve hot. Enjoy!
- Notes
- Parmesan rind adds rich, umami flavor but is optional.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Swap kale for spinach or use turkey sausage for a lighter version.