This comforting soup is a true hug in a bowl, featuring savory sausage, tender tortellini, and nutrient-rich kale swimming in a luxuriously creamy broth. It’s a one-pot wonder that’s perfect for a chilly evening or when you’re craving something utterly satisfying and deliciously wholesome.
Imagine a steaming bowl of this rich soup, bursting with Italian-inspired flavors and textures, ready to warm you from the inside out.
Recipe Details
- Flavor Profile: Savory, herby, slightly tangy, and incredibly creamy with a hint of sweetness from the onion and richness from the sausage.
- Textures: Tender sausage, chewy tortellini, wilted kale, and a velvety smooth broth.
- Total Active Time: Approximately 30 minutes
- Total Cook Time: Approximately 35 minutes
- Difficulty Level: Easy – perfect for weeknights!
What You’ll Need
This delightful tortellini soup comes together with a handful of flavorful ingredients. You’ll start by browning savory sausage and sautéing aromatics like garlic and onion, building a robust flavor base. A touch of flour thickens the broth, while chicken stock and tomato sauce provide a savory and slightly sweet foundation. The star ingredients, cheese tortellini and fresh kale, are added towards the end, creating a wonderfully hearty and nourishing dish. A final swirl of heavy cream and fresh basil brings it all together in pure deliciousness.
Ingredient Notes
- Sausage – We recommend using a good quality Italian sausage for its fantastic flavor. You can choose mild or spicy based on your preference.
- Garlic and Onion – These are essential aromatics that build the flavor foundation of the soup. Mince your garlic finely and dice your onion into small, even pieces so they cook evenly.
- Italian Seasoning – This blend of dried herbs (often including oregano, basil, thyme, and rosemary) adds a classic Italian flair.
- Parmesan Rind – Don’t toss those Parmesan rinds! Adding one to the simmering soup infuses an incredible depth of umami flavor. It’s optional, but highly recommended if you have one.
- Refrigerated Three Cheese Tortellini – These cook very quickly and add a wonderful cheesy element. Look for them in the refrigerated pasta section of your grocery store.
- Kale – Removing the tough stems is key for a pleasant texture. Chop the leaves into bite-sized pieces so they wilt easily into the soup.
- Heavy Cream – This is what gives the soup its signature cozy, creamy texture.
- Fresh Basil – A final flourish of fresh basil adds a bright, aromatic finish that perfectly complements the other flavors.
Add-ins and Substitutions
- For a Lighter Soup: You can reduce the amount of heavy cream or substitute with half-and-half for a slightly lighter, though still creamy, result.
- Vegetarian Option: Omit the sausage and sauté some mushrooms and extra vegetables like bell peppers or zucchini in its place. Use a good quality vegetable stock.
- Different Greens: If kale isn’t your favorite, spinach is a wonderful substitute. Add it in the last few minutes of cooking, just until it wilts.
- Spice it Up: If you like a little heat, use spicy Italian sausage or add a pinch of red pepper flakes along with the garlic and onion.
How to Make Cozy Creamy Tortellini Soup With Sausage And Kale
Let’s get this comforting soup simmering! It’s a straightforward process that yields incredibly rewarding results.
- Brown the Sausage and Sauté Aromatics: Begin by warming 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the pound of sausage, casing removed, and cook, breaking it up into smaller pieces as it browns. Once the sausage is nicely browned, drain off any excess fat.
- Build Flavor: Stir in 3 cloves of minced garlic, 1 diced medium sweet onion, and 2 teaspoons of Italian seasoning. Cook, stirring occasionally, until the onions have softened, which usually takes about 5–7 minutes. Season generously with kosher salt and freshly ground black pepper to your taste.
- Thicken the Base: Whisk in 2 tablespoons of all-purpose flour and cook for about a minute, stirring constantly. This helps to create a roux that will thicken our soup beautifully.
- Simmer the Broth: Gradually pour in 4 cups of chicken stock, stirring well to combine and ensure no flour lumps remain. Add 1 (8-ounce) can of tomato sauce. If you have a 3-inch Parmesan rind, now is the time to add it for an extra layer of savory depth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently until the broth has thickened slightly, about 10–15 minutes.
- Add Tortellini and Kale: Stir in 1 (9-ounce) package of refrigerated three cheese tortellini. Cook them according to package directions, usually about 5–7 minutes, or until they are tender. Then, add ½ bunch of chopped kale (stems removed), stirring it in until it wilts into the hot soup.
- Finish and Serve: Stir in ⅓ cup of heavy cream and 3 tablespoons of chopped fresh basil. Heat the soup through gently, being careful not to let it boil after adding the cream. Taste and adjust seasoning with salt and pepper if needed. Ladle the hot soup into bowls immediately.
Pro Tip: Don’t skip the step of cooking the flour for a minute with the sausage and aromatics. This “toasts” the flour and removes any raw flour taste, ensuring a smoother, more delicious broth.
Recipe Tips
- Drain Excess Fat: After browning the sausage, it’s important to drain off most of the excess fat. This prevents the soup from becoming greasy and allows the other flavors to shine.
- Gentle Simmering: Once you’ve added the chicken stock and tomato sauce, a gentle simmer is key. This allows the flavors to meld without overcooking the ingredients or making the broth cloudy.
- Don’t Overcook Tortellini: Refrigerated tortellini cook very quickly. Keep an eye on them and remove them from the heat as soon as they are tender to prevent them from becoming mushy.
- Seasoning is Key: Always taste and adjust seasoning at the end. The saltiness of the sausage and chicken stock can vary, so a final check ensures your soup is perfectly balanced.
- Stir in Cream Gently: Add the heavy cream towards the end of the cooking process and heat it through gently. Boiling the soup after adding cream can cause it to curdle.
FAQs
- Can I use dried tortellini instead of fresh?
Yes, you can. You’ll need to adjust the cooking time according to the package directions for dried tortellini. Add them during the simmering stage after the broth has thickened and cook until they are tender. - What if I don’t have a Parmesan rind?
While a Parmesan rind adds a wonderful depth of flavor, the soup will still be delicious without it. You can simply omit it or add a sprinkle of grated Parmesan cheese directly into the soup at the very end, though it won’t infuse the broth in quite the same way. - How can I make this soup richer?
For an even richer soup, you can increase the amount of heavy cream slightly, or even stir in a tablespoon or two of butter along with the cream.
Serving Suggestions
This hearty tortellini soup is practically a meal in itself! However, it pairs beautifully with:
- Crusty bread for dipping into that luscious broth.
- A simple green salad with a light vinaigrette to balance the richness.
- Garlic bread for an extra dose of deliciousness.
- A sprinkle of extra fresh basil and a dollop of sour cream or a swirl of extra cream just before serving.
Make This Recipe in Advance
This Cozy Creamy Tortellini Soup With Sausage And Kale is best enjoyed fresh, as the tortellini can become soft if stored in the broth for too long. However, you can certainly prep some components ahead of time:
- Sausage and Aromatics: You can brown the sausage and sauté the onions and garlic a day in advance. Store them in an airtight container in the refrigerator. When ready to make the soup, simply reheat this mixture in the pot and proceed with the recipe from step 3.
- Chopped Kale: Wash and chop the kale a day in advance and store it in a sealed bag or container in the refrigerator.
When reheating the soup, add the tortellini and kale towards the end of the reheating process to prevent them from becoming overcooked.
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Cozy Creamy Tortellini Soup With Sausage And Kale
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
This comforting soup is a true hug in a bowl, featuring savory sausage, tender tortellini, and nutrient-rich kale swimming in a luxuriously creamy broth. It’s a one-pot wonder that’s perfect for a chilly evening or when you’re craving something utterly satisfying and deliciously wholesome.
Ingredients
1 tablespoon olive oil
1 pound 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
1/2 bunch kale, stems removed and leaves chopped
1/3 cup heavy cream
3 tablespoons chopped fresh basil
Instructions
Warm olive oil in a large pot over medium heat. Add sausage and cook until browned, crumbling it as you go; drain off any extra fat.
Stir in garlic, onion, and Italian seasoning. Cook until the onions are soft, then season with salt and pepper.
Whisk in flour and cook for a minute.
Add chicken stock, tomato sauce, and Parmesan rind if you have one. Bring to a boil, then lower heat and simmer until it thickens.
Add tortellini and cook until tender.
Stir in kale until it wilts, then add cream and basil. Heat through and season again. Serve right away.
Notes
After browning the sausage, it’s important to drain off most of the excess fat. This prevents the soup from becoming greasy and allows the other flavors to shine.
Once you’ve added the chicken stock and tomato sauce, a gentle simmer is key. This allows the flavors to meld without overcooking the ingredients or making the broth cloudy.
Refrigerated tortellini cook very quickly. Keep an eye on them and remove them from the heat as soon as they are tender to prevent them from becoming mushy.
Always taste and adjust seasoning at the end. The saltiness of the sausage and chicken stock can vary, so a final check ensures your soup is perfectly balanced.
Add the heavy cream towards the end of the cooking process and heat it through gently. Boiling the soup after adding cream can cause it to curdle.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Soup
- Cuisine: Italian-American
Nutrition
- Calories: Approximately 450-550 (estimated)
- Fat: Approximately 30-40g (estimated)
- Carbohydrates: Approximately 25-35g (estimated)
- Protein: Approximately 20-25g (estimated)
