Creamy Tortellini Soup
by Chungah
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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
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.
Equipment
Did you make this recipe?
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Delicious filling soup. Everyone loved it!
I make this with a few variations, including arugala instead of kale. Sooooo good!!!
I love this soup!!!!
My friends were skeptical of a tortellini soup but were amazed once they had a bite. I’ll have to lay off the salt next time but very delicious. I would recommend this to anyone looking for a quick and delicious meal 🙂
Absolutely our favorite soup to make. All the kids love it too!
It was good and easy. I thought the Italian seasoning was a lot so I only put half in and still tasted it a lot. Thank you!
Love all of your recipes!! This is about as easy as it gets for a quick and delicious meal.
I decided to add a block of Boursin shallot and chive cheese and this took it over the top! Left out the cream and let the Boursin add the creamy goodness!
Thanks again for posting so many yummy recipes
Susanne
This soup is fantastic! I took it into the office and it was devoured!
Yum!!! Wonderful soup. I didn’t have any sausage thawed so added 2 cups of chopped mushrooms to boost the umami and the a bit more oil. Will make again with sausage.
This is INSANELY good!!! However unless u use multiple pots it takes closer to an hour to make. Totally worth it though. So good!! Will be a winter staple for us from now on!!!
So good! I used Barillo dried tortellini and still turn out great!
I make this quite often and substitute fresh spinach if I don’t have kale on hand. I keep it warm in an electric roasting pan if serving at a large gathering. Always a hit!
This is one of my favorite soups to make! It’s easy and SO delicious! I always double the recipe. Look at all the 5 star reviews! What are you waiting for?
THE BEST!! My husband requests it, my picky 2 year old loves it. A new stable in our home. Thank you!!!
I made this and it turned out AMAZING
Such a yummy recipe! I do half mild Italian and half hot sausage. I also use reduced sodium chicken broth because regular makes the soup too salty.
Everyone in my house LOVED this soup! It will be in my soup rotation from now on. I am gradually cooking my way through your soup recipes…. all have been delicious!
Excellent! Our new favorite soup. We doubled the tortellini and heavy cream and used 6 cups of chicken stock and 12 oz tomato sauce. Turned out great!
Love this soup. Double the recipe every time. We do not enjoy Kale so improvise with spinach. I also to not add the flour. Add a little extra totilinis and the soup is thick enough for us.
So easy and delicious! Ty for sharing!