This post may contain affiliate links. Please see our privacy policy for details.

Creamy Tortellini Soup - My favorite cozy weeknight soup made in 30 min! Loaded with tender tortellini, sausage and kale! And it's so easy!

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.

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
643 more comments

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.

Bowl of creamy tortellini soup with Parmesan rind, kale, and crusty bread on the side

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.
Creamy tortellini sausage soup simmering in a cast iron pot

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

What greens can I use instead of kale in creamy tortellini soup?

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

What type of tortellini is best for creamy tortellini soup?

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 or frozen tortellini instead of fresh?

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 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
My favorite cozy weeknight soup made in 30 min! Loaded with tender tortellini, sausage and kale! And it's so easy!
5 stars (510 ratings)
Print Recipe Pin Recipe Leave a Review

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?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook