Creamy Tortellini Soup
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My favorite cozy weeknight soup made in 30 min! Loaded with tender tortellini, sausage and kale! And it’s so easy!
Featured Comment
Have you seen the news? It’s apparently -50 degrees windchill in Chicago right now. I wish I was joking. Meanwhile, it was 69 degrees F here in LA today. How will Butters and I survive in the Windy City?
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 and tricks for success
- Use fresh tortellini. Fresh tortellini will cook much faster than dried or frozen tortellini, and will yield more softer pasta.
- Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
- Save leftover Parmesan rinds. Get more out of those expensive Parmesan cheeses by using up the leftover rinds! Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the soup.
- Store tortellini separately for leftovers. When planning for leftovers, store the cooked tortellini separately from the soup to prevent it from soaking up all the broth.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
what to serve with tortellini soup
Tools For This Recipe
Dutch oven
Creamy 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
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.
Video
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Made it exactly as recipe, it’s delicious!
This is our new favorite comfort meal. I never seem to have tomato sauce on hand, so I use whatever marinara or other pasta sauce is in the cupboard, and it has been fabulous every single time.
I made this once before, and it was a bit too rich for me. I decided to make it a second time because it really was good, but I realized I had no chicken broth. I instead used about 2 tsp of BEEF better than bullion instead of the chicken broth and wow, it was amazing. Made a whole batch and ate it over three days. Time to make another one!
So good!
I’ve made this 3 times now and everyone loves it. It’s delicious, filling and easy to make. A win all around.
This recipe is delicious! I am making it again and the store didn’t have refrigerated tortellini. Can I use boxed and cook it ahead of time?
This dish was indeed damn delicious! It was quick to make, easy to clean, and a huge hit with the family.
To make it a bit heartier, I used canned fire roasted tomatoes instead of tomato sauce.
We served it with sourdough bread and it made a complete meal.
Thank you Chungah!
Made it this weekend and it was absolutely delish! I doubled everything in the recipe except for the sausage (used lean turkey sausage) and subbed frozen spinach for the kale. Made enough to serve 3 for dinner – with 2nd helpings – plus 2 lunches and a container for the freezer. I had it for lunch today and I kind of wish I hadn’t stuck the leftovers in the freezer just yet. I’ll definitely be making it again.
this was amazing. doubled the sausage but kept everything else the same. this is a keeper. the flavours worked so well together in this hearty soup
OUTSTANDING! This soup is very easy to make, very delicious and could be a meal. I made it the first time w/chicken sausage and the second time, I used mild Italian sausages. Suggest adding more chicken stock than recipe calls for, as well as the amount of tomatoes(I used a 14.5 oz. can of diced tomatoes). The tortellini soaks up a lot of the liquid. Also add a half or three quarters of a cup of heavy cream.
We loved this recipe! I doubled the broth and sauce, and used quite a bit more garlic and tortellini, but everything else was the same. We will definitely be making this often.
This is currently our FAVORITE soup, and that is high praise coming from a finicky eater like my hubby. My sister passed on the recipe and after 1st taste I got the A-OK to make it again! It is so good and so easy – you have to try it! We don’t eat pork, so subituted chicken italian sausage or venison italian sausage we have made with beef. It has been tasty with both meat choices. It just might become your favorite as well!
Made this last night- WOW!! It was so good & even better the next day. We will definitely keep this recipe!
great recipe. delicious and filling but not too filling. I replaced the kale with spinach and it was great! Also my dad is Muslim and doesnt eat pork so I didnt add the sausage but he loved it!
Really good! I swapped the kale for spinach and added some red chili flakes for more spice and topped it off with some Parmesan cheese. Will definitely be making this again.
Just finished making this and took a taste, delicious. I did add some cooked chicken I had on hand.
I made this soup last week, and it is off the charts delicious! I made my own Italian sausage, which was pretty spicy, and it gave the soup a wonderful heat. I also made a batch without meat for my vegetarian college student and she loved it as well (I added a pinch of smoked paprika and crushed red pepper, some of the spices that were in the Italian sausage I made). This will definitely be on our soup rotation.
Me and my husband love this one! We usually go with spinach instead of kale. I make sure to make extra as it works great for leftovers for lunch the next day. I like to make it with some crunchy garlic bread. Great recipe!
Absolutely amazing recipe!!!! Everyone loved this!!!!!!!
This was dry easy to make & amazing!!! The kids and I loved it. It’s a keeper
I love this soup so much! It’s extremely easy for a weeknight! I opt out on the sausage and just add some extra veggies (celery and carrots), and it makes for a delicious hearty vegetarian soup. We are making it tonight for the third time this winter season!