Creamy Tortellini Soup

This creamy tortellini soup combines the richness of Italian sausage with tender cheese-filled pasta in a velvety broth. The addition of fresh kale transforms this into a complete one-pot meal that delivers both comfort and nutrition with minimal effort.

I first created this soup during a particularly busy week when I needed something substantial yet simple. My family was so impressed they requested it three times that month, and it has since become our go-to comfort meal when temperatures drop.

Ingredients

• Olive oil provides the perfect base for sautéing and brings a subtle fruitiness
• Italian sausage delivers rich flavor and protein use mild or spicy based on your preference
• Garlic cloves minced fresh for maximum aromatic impact
• Sweet onion adds natural sweetness and depth to the broth
• Italian seasoning a time-saving blend that infuses the soup with classic herbs
• Chicken stock forms the flavorful foundation choose lowsodium for better seasoning control
• Refrigerated threecheese tortellini cooks quickly and provides satisfying texture
• Kale adds nutritional value and pleasant texture that holds up well in hot soup
• Heavy cream creates the luxurious mouthfeel that makes this soup special

Step-by-Step Instructions

Heat the Base

Heat olive oil in a large stockpot over medium heat until it shimmers but doesn't smoke. This creates the perfect foundation for building flavors without burning.

Brown the Sausage

Add Italian sausage to the hot oil and cook thoroughly until no pink remains, about 5-7 minutes. Use a wooden spoon to break it into small, bite-sized crumbles as it cooks. The caramelization that occurs during browning adds incredible depth to the final soup.

Develop the Aromatics

Add minced garlic, diced onion, and Italian seasoning to the browned sausage. Sauté for 3-4 minutes until the onions become translucent and fragrant. This step builds the aromatic foundation of your soup, so don't rush it.

Create the Roux

Sprinkle flour over the mixture and stir constantly for about one minute until it turns slightly golden. This quick roux will help thicken your soup to the perfect consistency without becoming pasty.

Build the Broth

Pour in chicken stock and tomato sauce, whisking constantly to incorporate the roux smoothly. Bring the mixture to a gentle boil, which will activate the thickening properties of the flour.

Cook the Tortellini

Add the refrigerated cheese tortellini directly to the simmering broth. Cover the pot and cook for exactly 5-7 minutes until the pasta is tender but still has a slight bite. Overcooking will cause the tortellini to become mushy.

Incorporate the Greens

Add the chopped kale to the hot soup and stir gently until it wilts, about 2-3 minutes. The kale will brighten in color and soften while maintaining some texture.

Finish with Cream

Reduce heat to low and stir in the heavy cream and fresh basil. Allow the soup to warm through for 1-2 minutes without boiling, which could cause the cream to separate. Taste and adjust seasoning with salt and pepper as needed.

Bookmark

The Italian sausage is truly the star ingredient in this recipe. I discovered its transformative power when I switched from using ground beef one evening when my pantry was limited. The complexity it adds to the broth is remarkable, infusing the entire soup with savory notes that would otherwise require hours of simmering.

Make-Ahead Options

This soup can be prepared up to the point of adding tortellini, then refrigerated for up to 2 days. When ready to serve, bring the soup back to a simmer, add the tortellini and continue with the remaining steps. This method ensures the pasta stays perfectly tender rather than becoming soggy during storage.

Simple Substitutions

For a lighter version, substitute the heavy cream with half and half or even whole milk mixed with a tablespoon of cornstarch. Turkey Italian sausage works beautifully as a leaner protein alternative without sacrificing flavor. The kale can be replaced with spinach, though add it just before serving as it wilts much faster. For a vegetarian adaptation, use vegetable broth and replace the sausage with sautéed mushrooms and a teaspoon of smoked paprika for depth.

Serving Suggestions

This creamy tortellini soup shines when paired with a simple arugula salad dressed with lemon and parmesan. A chunk of crusty sourdough bread makes the perfect vehicle for sopping up the last drops of the flavorful broth. For special occasions, serve in bread bowls for an impressive presentation that requires minimal extra effort. Garnish with additional fresh basil and a light sprinkle of red pepper flakes for those who enjoy a subtle heat.

The Italian Connection

This recipe draws inspiration from traditional Italian zuppa toscana but incorporates cheese-filled pasta for added richness. The combination of sausage and kale is common in northern Italian cooking, where hearty soups sustained families through cold winter months. While authentic Italian soup might use cannellini beans, the tortellini in this version creates a more substantial meal that honors Italian flavors while adding American comfort food appeal.

Recipe Q&A

→ Can I make this soup vegetarian?

Yes! Simply omit the Italian sausage and substitute vegetable broth for the chicken stock. To add back some protein and flavor, consider adding white beans or using a plant-based sausage alternative. The cheese tortellini already provides some protein, but check that it's vegetarian if that's important to you.

→ Can I use frozen tortellini instead of refrigerated?

Absolutely! Frozen tortellini works perfectly in this soup. You'll just need to adjust the cooking time slightly - typically add an extra 2-3 minutes to ensure the pasta is cooked through. No need to thaw before adding to the soup.

→ What can I substitute for kale?

Spinach makes an excellent substitute for kale and will wilt even faster. Other good alternatives include Swiss chard, collard greens (though they'll need longer cooking time), or even baby arugula for a peppery flavor. If you prefer no greens, you could add frozen peas at the end instead.

→ How can I make this soup dairy-free?

To make a dairy-free version, use a dairy-free tortellini (some brands offer these now), and substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The soup won't have exactly the same flavor profile, but it will still be delicious and creamy.

→ Can I freeze this soup?

This soup can be frozen, but with some considerations. Freeze it before adding the tortellini and cream, as pasta tends to become mushy when frozen and cream can separate. When ready to eat, thaw the base soup, bring to a simmer, add fresh tortellini, and finish with cream according to the recipe.

→ How do I prevent the tortellini from getting too soft in leftovers?

If you plan to have leftovers, consider cooking and storing the tortellini separately from the soup base. When reheating, warm the soup first, then add the tortellini just long enough to heat through. Alternatively, you could cook only the amount of tortellini needed for immediate serving and add fresh pasta when reheating the remaining soup.