Creamy Tortellini Soup

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.

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.

Creamy Tortellini Soup

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

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

5 stars (508 ratings)

Print Recipe Pin Recipe Leave a Review

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

• Dutch Oven

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

Did you make this recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious!

Pin Recipe Share on Facebook Share by Email