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Creamy Tortellini Soup Recipe

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4 from 54 reviews

A rich and comforting Creamy Tortellini Soup featuring savory Italian sausage, tender kale, and delicate fresh tortellini in a flavorful tomato-based broth finished with heavy cream. Perfect for a hearty weeknight dinner or a cozy meal.

Ingredients

Sausage and Vegetables

  • 1 pound mild Italian sausage, casing removed
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced

Soup Base

  • 1 quart chicken stock
  • 1 (14-ounce) can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon sea salt

Greens and Pasta

  • 1 bunch curly kale, stemmed and roughly torn
  • 10 ounces fresh tortellini

Finishing Touches

  • 1 cup heavy cream
  • Freshly grated Parmesan cheese, for serving (optional)
  • ¼ teaspoon red pepper flakes, for serving (optional)

Instructions

  1. Cook the sausage: Heat a large pot over medium-high heat. Add the sausage, chopped onion, and minced garlic. Cook while breaking up the sausage with a wooden spoon until the meat is browned and the onion becomes translucent, about 5 minutes. Drain off any excessive fat to keep the soup from being greasy.
  2. Add liquids and simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste until the mixture is fully combined. Bring the mixture to a boil, then add the sea salt. Reduce the heat to a simmer and let cook until slightly reduced, about 15 minutes. This step concentrates the flavors and melds the ingredients.
  3. Incorporate kale, tortellini, and cream: Stir in the torn curly kale, fresh tortellini, and heavy cream into the simmering soup. Continue cooking for 3 to 5 minutes until the kale is wilted and the tortellini are tender, indicating the soup is ready.
  4. Serve: Ladle the creamy tortellini soup into bowls. Optionally, top with freshly grated Parmesan cheese and sprinkle with red pepper flakes for a little heat before serving hot.

Notes

  • Use mild Italian sausage to avoid overpowering heat; spicy sausage can be substituted if you prefer extra flavor.
  • Fresh tortellini cooks quickly; avoid overcooking to keep the pasta tender.
  • For a lighter version, substitute half-and-half or whole milk for the heavy cream, though this will reduce the richness.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Gluten-free tortellini can be used to make this recipe gluten free.

Find it online: https://justsosavory.com/creamy-tortellini-soup-recipe/