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Creamy Tortellini Soup - A quick 30 min dinner! Made with crumbled sausage, kale, Parmesan and tender tortellini. So easy, so cozy, so good.

A quick 30 min dinner! Made with crumbled sausage, kale, Parmesan and tender tortellini. So easy, so cozy, so good.

Creamy tortellini soup with Italian sausage, kale, and cheese tortellini served in a Dutch oven

Featured Comment

Absolutely loved this recipe. The only change I made was spinach instead of kale. My bf and I agreed it was even better the next day for lunch. Will make this again soon. Thank you!!
LESLEY
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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 every last drop of this lovely creamy goodness.

Creamy Tortellini Soup - A quick 30 min dinner! Made with crumbled sausage, kale, Parmesan and tender tortellini. So easy, so cozy, so good.

tips and tricks for success

  • 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.
Creamy Tortellini Soup - A quick 30 min dinner! Made with crumbled sausage, kale, Parmesan and tender tortellini. So easy, so cozy, so good.

What to Serve with Creamy Tortellini Soup

Tools For Making Tortellini Soup

Dutch oven

Tortellini Soup: Frequently Asked Questions

What can I substitute for the kale?

Swiss chard, baby spinach, collard greens, and cabbage are all great options.

What type of tortellini is best?

We love using fresh cheese tortellini for a more neutral base but your favorite tortellini would also work very well here.

Can I use dried tortellini?

Absolutely! Dried tortellini can be cooked in a separate pot and added to the soup at the end of cooking time until warmed through.

What is heavy cream, and can I substitute in tortellini soup?

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.

Is creamy tortellini soup freezer-friendly for meal prep?

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 freshly cooked tortellini and heavy cream when serving.

Creamy Tortellini Soup

Creamy Tortellini Soup

Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
A quick 30 min dinner! Made with crumbled sausage, kale, Parmesan and tender tortellini. So easy, so cozy, so good.
5 stars (515 ratings)
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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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