Italian Sausage Tortellini Soup with Kale

Tortellini soup recipe
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There’s nothing like a warm bowl of soup to make you feel cozy, especially on a chilly day. This Italian Sausage Tortellini Soup with Kale is the perfect dish to enjoy when you want something hearty, filling, and full of flavor.

With savory sausage, soft tortellini, and fresh kale, this soup is like a big hug in a bowl. Plus, it’s quick and easy to make, so you can enjoy it any time you need a little comfort food.

The great thing about this soup is how easy it is to whip up. The flavors of Italian sausage and tortellini blend so perfectly, and the kale adds a fresh, vibrant touch that gives the soup a nice balance.

Whether you’re making it for a weeknight dinner or as a meal prep for the week, this soup is sure to become a family favorite. It’s one of those recipes you’ll want to make again and again.

This recipe is perfect for the fall and winter months when you crave something hearty but still healthy. The cozy flavors of sausage and tortellini make it feel like a special treat, and the kale adds a nice nutritional boost. It’s the kind of meal that brings the family together, and you’ll love how easily it all comes together in just one pot.

Why You’ll Love It

  • Quick & Easy: You can have this soup on the table in just 30 minutes, making it the perfect option for busy nights.
  • Packed with Flavor: The combination of savory Italian sausage, cheesy tortellini, and fresh kale creates a rich, delicious soup everyone will love.
  • Comforting & Hearty: This soup is filling enough to be a meal on its own, thanks to the sausage, tortellini, and hearty vegetables.
  • Healthy Twist: With fresh kale and the option to use lean sausage, this soup gives you all the comfort without the guilt.
  • One-Pot Wonder: Everything cooks in one pot, making clean-up a breeze.

Ingredient List

For the Soup:

  • 1 lb Italian sausage (you can use sweet or spicy depending on your preference)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups fresh kale, chopped (stems removed)
  • 1 package (9 oz) cheese tortellini (fresh or frozen)
  • ½ cup heavy cream (optional for extra creaminess)

For a Little Extra:

  • Freshly grated Parmesan cheese (optional, for topping)

Kitchen Tools Needed

  • Large pot or Dutch oven: This will be used to cook the soup all in one place.
  • Cutting board and knife: To chop the vegetables and kale.
  • Wooden spoon or spatula: To stir the soup while it cooks.
  • Measuring spoons and cups: For accurate ingredient measurements.
  • Colander: If you need to drain the cooked tortellini (if using frozen tortellini).
  • Can opener: To open the can of diced tomatoes.
  • Grater (optional): For freshly grated Parmesan cheese, if desired.

Cooking Instructions

1. Brown the Sausage:

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the Italian sausage and cook until it’s browned, breaking it up into small pieces with a spoon as it cooks. This should take about 5-7 minutes.
  • Once browned, remove the sausage from the pot and set it aside.

2. Sauté the Vegetables:

  • In the same pot, add the chopped onion and garlic.
  • Sauté them for about 2-3 minutes, or until they’re soft and fragrant.

3. Add Broth & Tomatoes:

  • Pour in the chicken broth, water, and canned diced tomatoes (with their juice).
  • Stir in the oregano and basil, and bring the mixture to a simmer.

4. Add the Sausage:

  • Return the browned sausage to the pot, and simmer for about 10 minutes, allowing the flavors to combine.

5. Add Tortellini:

  • Stir in the tortellini and cook according to the package instructions, typically about 3-5 minutes if fresh or 7-9 minutes if frozen.

6. Add Kale:

  • Once the tortellini is cooked, stir in the chopped kale and cook for an additional 2-3 minutes, until the kale is wilted and tender.

7. Finish with Cream (Optional):

  • For extra creaminess, stir in the heavy cream and allow it to heat through.

8. Season & Serve:

  • Taste the soup and add salt and pepper as needed.
  • Serve hot with a sprinkle of freshly grated Parmesan cheese, if desired.

More Recipes >>>>> Creamy Tomato Ground Beef Pasta

tortellini soup recipe

Tips and Tricks for Success

  • Use Fresh Kale: If you’re using kale, make sure to remove the tough stems before chopping it. The leaves should be tender and easy to wilt in the soup.
  • Add a Little Spice: For an extra kick, try using spicy Italian sausage or add a pinch of red pepper flakes to the soup as it simmers.
  • Make It Ahead: This soup tastes even better the next day! You can make it ahead of time and store it in the fridge for 3-4 days. It also freezes well for up to 3 months. Just freeze the soup before adding the cream, and stir it in after reheating.
  • Tortellini Tip: If you’re using frozen tortellini, don’t thaw it first—just drop it straight into the simmering soup for best results.
  • Boost the Flavor: For a richer flavor, consider adding a splash of white wine after sautéing the onions and garlic before adding the broth. It’ll add depth to the soup.
  • Add More Veggies: Feel free to sneak in other veggies like carrots or celery for extra nutrients and flavor. Just chop them small and add them in with the onions to cook them down.

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Ingredient Substitutions and Variations

  • Sausage: If you’re not a fan of Italian sausage, you can substitute it with ground turkey, chicken sausage, or even vegetarian sausage. For a spicier version, try using chorizo or spicy sausage.
  • Tortellini: If you can’t find tortellini, ravioli, or any other type of filled pasta (like stuffed shells) will work just as well. You can also use regular pasta like penne or rotini, though it will change the texture.
  • Kale: If you don’t have kale, spinach or Swiss chard are good substitutes. Spinach wilts down quickly, so add it towards the end of cooking.
  • Broth: For a lighter soup, use vegetable broth instead of chicken broth. You could also use a low-sodium broth if you’re watching your salt intake.
  • Cream: For a lighter version, use half-and-half or milk instead of heavy cream. For a dairy-free alternative, use coconut milk or a dairy-free cream substitute.

More Recipes >>>>> Smoked Salmon Cream Cheese Roll-ups

Serving Suggestions

  • With Bread: Serve the soup with a side of warm, crusty bread for dipping. A thick slice of sourdough or garlic bread would be perfect.
  • Topped with Cheese: A sprinkle of freshly grated Parmesan cheese or mozzarella cheese on top of the soup adds richness and flavor.
  • Salad on the Side: Pair the soup with a simple side salad of mixed greens, tomatoes, and a light vinaigrette to balance out the richness of the soup.
  • For Extra Protein: If you want a more filling meal, serve the soup with a protein-packed side, like grilled chicken or a hard-boiled egg on the side.
tortellini soup recipe 2

Storage and Reheating Instructions

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’re planning to freeze the soup, it’s best to freeze it before adding the cream. Once frozen, it will last for up to 3 months.
  • Reheating: To reheat the soup, simply warm it in a pot over medium heat until heated through. If the soup has thickened, you can add a little more broth or water to reach your desired consistency. For frozen soup, thaw it in the refrigerator overnight and then reheat as usual.

More Recipes >>>>>> Chicken Tikka Masala

FAQ

  1. Can I make this soup ahead of time? Yes! This soup tastes better the next day as the flavors continue to meld. You can make it in advance and store it in the fridge for up to 4 days.
  2. Can I make this soup in a slow cooker? Absolutely! Brown the sausage and sauté the onions and garlic before transferring them to the slow cooker. Add the remaining ingredients (broth, tomatoes, spices) and cook on low for 4-6 hours. Add the tortellini and kale in the last 30 minutes of cooking.
  3. Can I freeze the soup? Yes, you can freeze this soup. However, it’s best to freeze it before adding the cream. Once it’s reheated, stir in the cream for a rich, creamy texture. Frozen soup can be kept for up to 3 months.
  4. Can I make this soup without meat? Yes! You can easily make this soup vegetarian by using plant-based sausage or skipping the sausage entirely and adding more vegetables, like mushrooms, zucchini, or even beans for protein.
  5. What can I serve this soup with? This soup pairs well with crusty bread, a simple salad, or a side of roasted vegetables. You can also enjoy it alone for a cozy, comforting meal.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub. I’d love to see your creations!

Tortellini soup recipe

Italian Sausage Tortellini Soup with Kale

The great thing about this soup is how easy it is to whip up. The flavors of Italian sausage and tortellini blend together so perfectly, and the kale adds a fresh, vibrant touch that gives the soup a nice balance. Whether you're making it for a weeknight dinner or as a meal prep for the week, this soup is sure to become a family favorite.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings
Calories 450 kcal

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board and Knife
  • Wooden spoon or spatula
  • Measuring Spoons and Cups
  • Colander
  • Can Opener
  • Grater For freshly grated Parmesan cheese, if desired.

Ingredients
  

For the Soup:

  • 1 lb Italian sausage you can use sweet or spicy depending on your preference
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 2 cups water
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups fresh kale chopped (stems removed)
  • 1 package 9 oz cheese tortellini (fresh or frozen)
  • ½ cup heavy cream optional for extra creaminess

For a Little Extra:

  • Freshly grated Parmesan cheese optional, for topping

Instructions
 

Brown the Sausage:

  • In a large pot or Dutch oven, heat the olive oil over medium heat.
  • Add the Italian sausage and cook until it’s browned, breaking it up into small pieces with a spoon as it cooks. This should take about 5-7 minutes.
  • Once browned, remove the sausage from the pot and set it aside.

Sauté the Vegetables:

  • In the same pot, add the chopped onion and garlic.
  • Sauté them for about 2-3 minutes, or until they’re soft and fragrant.

Add Broth & Tomatoes:

  • Pour in the chicken broth, water, and canned diced tomatoes (with their juice).
  • Stir in the oregano and basil, and bring the mixture to a simmer.

Add the Sausage:

  • Return the browned sausage to the pot, and simmer for about 10 minutes, allowing the flavors to combine.

Add Tortellini:

  • Stir in the tortellini and cook according to the package instructions, typically about 3-5 minutes if fresh or 7-9 minutes if frozen.

Add Kale:

  • Once the tortellini is cooked, stir in the chopped kale and cook for an additional 2-3 minutes, until the kale is wilted and tender.

Finish with Cream (Optional):

  • For extra creaminess, stir in the heavy cream and allow it to heat through.

Season & Serve:

  • Taste the soup and add salt and pepper as needed.
  • Serve hot with a sprinkle of freshly grated Parmesan cheese, if desired.

Notes

Nutritional Value (per serving):

  • Calories: 400-450
  • Protein: 20-25 grams
  • Carbohydrates: 25-30 grams
  • Fat: 20-25 grams
  • Saturated Fat: 8-10 grams
  • Fiber: 3-4 grams
  • Sugar: 3-5 grams
  • Sodium: 800-1000 mg (varies based on sausage and broth used)
Did you make this recipe? Leave a comment and rating!
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword sausage tortellini soup, tortellini soup with italian sausage, tortellini soup with kale

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