Creamy Tortellini Soup
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Creamy tortellini soup made with Italian sausage, cheese-filled tortellini, kale, and Parmesan rind for extra richness. A cozy comfort food recipe ready in just 30 minutes.
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This creamy tortellini soup is one of the most popular Damn Delicious recipes. A quick and hearty Italian-inspired soup with sausage, kale, and tender tortellini simmered in a Dutch oven.
I’ve loaded up on parkas and electric blankets for myself and Butters. But I don’t know, guys. It’s going to be a dicey winter for us Californians.
But what I do know is this – have as much of this creamy tortellini soup as possible until the polar vortex passes. That and all the crusty bread to sop up all this creamy goodness.
Oh, and the wine. That helps warm you up too, no?
Tips for the Best Creamy Tortellini Soup with Italian Sausage
- Use fresh tortellini. Fresh cheese tortellini cooks quickly and keeps the soup creamy without becoming mushy.
- Add the cream slowly at the very end to prevent curdling and to keep your tortellini soup creamy and smooth.
- Save leftover Parmesan rinds. Adding them while simmering in a Dutch oven gives this creamy tortellini soup a nutty depth of flavor.
- Store tortellini separately for leftovers. Store cooked tortellini separately when meal prepping or freezing so the soup doesn’t lose its creamy broth.
- Serve with crusty bread. Serve with homemade crusty bread or garlic knots for dipping—classic sides for creamy tortellini soup.
What to Serve with Creamy Tortellini Soup
Tools For Making Tortellini Soup
Dutch oven or large cast iron pot – essential for simmering creamy tortellini soup evenly.
Dutch oven
Tortellini Soup: Frequently Asked Questions
Swiss chard, baby spinach, collard greens, and cabbage are all great options.
We love using fresh cheese tortellini for a more neutral base but your favorite tortellini would also work very well here.
Absolutely! Dried tortellini can be cooked in a separate pot and added to the soup at the end of cooking time until warmed through.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
Yes! You can freeze the leftovers without the tortellini and heavy cream (cream soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding cooked tortellini and heavy cream when serving.
Creamy Tortellini Soup
Video
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 chopped fresh basil
Equipment
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Stir in garlic, onion and Italian seasoning. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, tomato sauce and Parmesan rind, if using. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
- Stir in tortellini; cover and cook until tender, about 5-7 minutes.
- Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream and basil until heated through, about 1 minute; season with salt and pepper, to taste.
- Serve immediately.
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I have yet to try anything on this website that is not delicious and time friendly! Thank you so much for your great recipes. We have tried and enjoyed so many, this being a fav!
We loved this! Replaced the heavy cream with half and half, used a whole package of frozen tortellini, used half pork – half chicken sausage, and replaced spinach for kale. The leftovers for lunch were also delicious.
Ok, maybe I just used the recipe as a guide but it’s officially in the cold weather rotation!
I made this last night and it was delicious! Great flavors. As others had noted, I added a can of cannellini beans and some zucchini. I simmered the broth for an hour or so, until the zucchini was tender, then added the pasta and other ingredients. Will definitely make this again.
Tastes delicious and was perfect for winter season. I didn’t have basil or kale but still turned out yummy.
I love this recipe! We have made it several times, and tonight I used cooked rotini pasta instead of tortellini bc it is what we had. We used 12 oz of precooked, mild ground sausage and about half a package of baby spinach instead of kale, adding cooked pasta and spinach directly to the bowls before adding the hot broth. I also added a can of drained and rinsed great northern beans for extra protein, 2 oz of pre-grated parmesan instead of rind, and 2 Tbsp of burre blanc to thicken instead of just flour. I also used dried basil as we don’t usually have fresh. So tasty and pretty fast, since most of the ingredients were cooked and ready to go. Always a hit!
Do you think I can freeze the leftovers for another time my husband isn’t a fan of tortellini’s I’m Italian and love them.
I haven’t made it yet but I’m going to soon.
I follow you and have made many of your recipes they have been A+++. Thank you
This soup has been a staple in our house for a while now! So delicious, it’s addicting!! So easy to make and in not a lot of time. Love this soup!!
I made this recipe a couple days ago. I followed the instructions with a few exceptions, which were minor (I used a tablespoon of dried basil, and half and half vs heavy cream)- mostly just to save a little money because I had those ingredients already.
It was delicious and a hit. I will be making again. I think I am going to check out Italian Wedding Soup now.
My go to soup for a rainy or cold day!! I always add a bit more kale and have started adding carrot and it turns out great. I think zucchini would also be tasty if you’re looking to add more veggies!
Do not skip the parmesan rind! So easy and so good! 10/10 will definitely make again 🙂
Yummy! I added more stock, cream, a tablespoon of tomato paste, zucchini and used mini ravioli from Trader Joe’s. Delicious and the ravioli didn’t absorb the liquid for leftovers
This recipe was delicious!! I have to admit that I had to make some changes due to some picky eaters. But whatever way you fix this wonderful soup…it will be good!
So good and so easy! Came out perfect!
Phenomenal soup!
My family and I love this so much, definitely one of our favorites on a cold rainy day!
I’m on my 3rd round of this soup in about 5 weeks! Delicious. Quick. Filling.
I loventhe aroma of it cooking on the stove too!
Thanks for a great recipe!
My husband says he dreams about this soup!
Hi! I was wondering what everyone served with the dish? Salad or Sandwich ideas would be wonderful. Thanks!
Crusty bread!
Grilled cheese
So good! A favorite in my house and so easy!
We make this on repeat. My husband requests this soup all the time. It is probably our favorite soup recipe ever and so, so easy!! I never leave reviews, but I have to for this recipe as much as I come back to it over and over. It’s a keeper!
This is one of my favorite recipes!! Truly! I come back over and over.
Starting a weight loss journey and now tracking calories. Any idea what the calories are on this per pot or serving?
You just have to find the calories of heavy cream and pasta and sausage
Easy peasy