Creamy Tortellini Soup
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A quick 30 min dinner! Made with crumbled sausage, kale, Parmesan and tender tortellini. So easy, so cozy, so good.
Featured Comment
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.
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.
What to Serve with Creamy Tortellini Soup
Tools For Making Tortellini Soup
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 freshly 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.
Did you make this recipe?
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This was so easy to make on a weeknight and the picky eaters I have in my house loved it.
For real—this is the most delicious soup! Wowowow! I’ve made it a number of times and it’s been excellent each time. Tonight I made it with some turkey stock I made from the thanksgiving turkey and it is amazing. Love it and will be cooking it regularly for a long time to come. Thank you!
This recipe is absolutely excellent! The entire family loved it.
One of the best “throw together” meals ever. I made minor substitutions, spinach for kale, dry tortellini for the refrigerator stuff (smaller size) and I topped it with Parmesan. This couldn’t have turned out better. Creamy, savory, hearty and delicious! Can’t recommend enough.
Delicious!! I have made it at least three times. It is now part of our weekly rotation. Love your recipes!! Made no changes to recipe.
YUMMY YUMMY! I made the recipe exactly as written and it was fantastic! Making soup is not my forte but this recipe was quick, easy and produced the most delicious results. My husband asked for more!
This is definitely a “keeper recipe”, thanks so much!!! A+A+A+A+
A regular in my home! Absolutely delicious, doubled the recipe with no changes. Perfect!
Quick and easy to come together! Tasty and comforting.
Best. Soup. Ever!! This came together so easily and I love that it was a smaller batch recipe for two people. This is the most delicious soup I’ve ever eaten. Mine came out a bit creamier or thicker than the photo as I reduced the sauce accidentally a bit longer, which I think I loved even more. Make this. You won’t regret it!
Thank you so much. The whole family loved it. So delicious, hearty and satisfying on a crisp fall day. This will definitely go on repeat.
Absolutely my favorite soup to make and eat. Sometimes I use a basil, garlic tomato sauce to level it up. Have also made it without kale and it’s delicious.
I love this recipe. I’ve made it Multiple times. It’s so easy and quick. The perfect weeknight meal. My partner is vegetarian and it’s so easy to sub vegetable broth and beyond meat italian sausage. I also throw in a bit of red pepper flakes just to give it a little more spice.
Excellent!!!!
This recipe is a keeper!
Super good. I used spinach instead of kale…definitely a keeper.
SOOOOOOO good!! Think this could be made in a crockpot?
This soup is AMAZING! SO good
Best soup ever!! I tried this for the first time and my husband declared it my best soup to date! I didn’t change a thing!!
This is one of my favourite soups to make, whether I have kale on hand or not! Enjoying a bowl now 🙂
Delicious! I’ve made Creamy Tortellini Soup multiple times & it just keeps getting better. It’s a new-ish favorite for my hubby & I, and frequently requested. I serve it with toasted Rosemary Olive-Oil bread and a glass of wine (of course!). Its very filling, and packed with flavor. Also – I use the XL package of Tortellini (20 oz?) instead of the 9 oz. standard. Love my pasta! There’s usually enough left-over for lunch / dinner the next day. Yum!
I’ve made this several times and my family loves it! I use either spinach or kale (whichever I’ve got on hand) I omit the sausage, and I serve with frenchbread and parmesan cheese – it’s damn delcious!!!!
This was really fantastic. I used turkey sausage and spinach.my 87 year old mother loved it. Perfect for Sunday night dinner and freeze the rest for another day.