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Creamy Tortellini Soup

A warm and comforting soup that combines creamy tortellini with savory Italian sausage and vibrant kale, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 205
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil Enhances flavor and allows ingredients to sauté beautifully; use grapeseed oil for a neutral alternative.
  • 1 pound Italian sausage Offers a savory depth; turkey or chicken sausage serves as a leaner option.
  • 3 cloves garlic, minced Essential for an aromatic base; you can swap with garlic powder, but fresh gives the best flavor.
  • 1 medium sweet onion, diced Provides sweetness; shallots serve as a robust substitute.
  • 2 teaspoons Italian seasoning A perfect blend of flavors; if you don't have this, use equal parts of dried basil, oregano, and marjoram.
  • 4 cups chicken stock The heart of the soup; homemade stock yields the best results but store-bought works fine.
  • 1 package refrigerated three-cheese tortellini (9-ounce) The star ingredient; any stuffed pasta can replace it in a pinch.
  • ½ bunch kale, chopped Adds vibrant color and nutrition; baby spinach also makes a great substitute.
  • ⅓ cup heavy cream Offers creaminess; half and half will lighten it but won’t be as rich.

Method
 

Preparation
  1. Heat olive oil in a large stockpot over medium heat.
  2. Add Italian sausage; cook until browned, crumbling it as it cooks.
  3. Stir in garlic, onion, and Italian seasoning; sauté until onions become translucent.
  4. Whisk in flour and cook for another minute until lightly browned.
  5. Add chicken stock; bring to a boil.
  6. Stir in tortellini; cover and cook for 5–7 minutes until tender.
  7. Add kale, cooking until wilted.
  8. Stir in heavy cream and adjust seasoning if necessary.

Notes

Serve hot, garnished with fresh basil or parsley. Freeze leftovers for up to three months.