Cozy Creamy Tortellini Soup
A warm, comforting bowl of creamy tortellini soup that comes together in under 30 minutes. This easy, quick, and incredibly flavorful recipe, featuring Italian sausage and cheesy tortellini, is perfect for busy weeknights and a guaranteed crowd-pleaser.
Equipment
- Large Stockpot or Dutch Oven
- Wooden spoon
Ingredients
- 1 tbsp olive oil
- 1 pound Italian sausage mild or hot, depending on preference
- 3 cloves garlic minced
- 1 medium sweet onion diced
- 2 tsp Italian seasoning
- 4 cups chicken stock
- 1 package refrigerated three-cheese tortellini 9-ounce package
- 1/2 bunch kale chopped; spinach works wonderfully too!
- 1/3 cup heavy cream
Instructions
- Step 1: Sauté the Sausage: Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage, breaking it up with a wooden spoon as it cooks, until beautifully browned all over with no pink left.
- Step 2: Build the Flavor Base: Drain any excess grease from the sausage. Stir in minced garlic, diced sweet onion, and Italian seasoning. Sauté for about 5-7 minutes, stirring occasionally, until onions are tender and translucent and the garlic is fragrant.
- Step 3: Simmer Time: Pour in the chicken stock. Stir well to scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Step 4: Add the Tortellini: Stir in the refrigerated tortellini. Cover the pot and let it simmer for about 5-7 minutes, until the tortellini are tender but not mushy.
- Step 5: Wilt the Kale: Add the chopped kale to the pot. Stir gently and cook for just a few minutes until it wilts down and becomes tender-crisp.
- Step 6: Cream it Up: Remove the pot from the heat and stir in the heavy cream. Swirl until beautifully combined and creamy. Taste and adjust seasoning with salt, pepper, or more Italian seasoning if needed.
Notes
Substitutions & Additions: For meat swaps, use ground turkey, chicken sausage, plant-based sausage, or skip meat for a vegetarian option. For extra veggies, swap kale with spinach (add at the end) or add carrots, celery, bell peppers, or mushrooms. Use vegetable broth for a vegetarian version. Add a pinch of red pepper flakes with Italian seasoning for a kick. For extra creaminess, stir in a dollop of cream cheese with the heavy cream. Garnish with freshly grated Parmesan, fresh basil or parsley, or croutons. Serve with crusty garlic bread.
Tips for Success: Don't overcook refrigerated tortellini; cook until al dente. Thoroughly wash kale, remove tough stems, and chop into bite-sized pieces. Taste and adjust seasoning as you go; salt needs can vary. You can make ahead by cooking sausage and sautéing aromatics (garlic, onion, Italian seasoning) and storing in the fridge for 2-3 days; resume from step 4 when ready to cook. This soup is best enjoyed fresh and hot.
How to Store: Allow soup to cool completely before transferring to an airtight container. Refrigerate for up to 3-4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If it thickens, thin with a splash of extra chicken stock, milk, or cream. Avoid vigorous boiling when reheating to prevent cream separation. If freezing, freeze before adding heavy cream and tortellini; add fresh tortellini and cream upon reheating.