Print

Creamy Italian Sausage Tortellini Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This creamy Italian sausage tortellini and kale soup is cozy comfort food in a bowl. The Italian sausage adds tons of flavors and pairs well with the cheesy tortellini and fresh kale in a creamy, herby broth. It’s easy to make, hearty, and satisfying – AND it all comes together in one pot in less than 30 minutes!

Ingredients

Units Scale
  • 3 teaspoons olive oil, divided
  • 16 ounces Italian sausage
  • 1/2 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 3 tablespoons all-purpose flour
  • 5 cups chicken broth
  • 18 ounce package refrigerated cheese tortellini
  • 2 cups fresh chopped kale
  • 2 cups heavy cream
  • Kosher salt
  • fresh cracked pepper
  • shaved Parmesan for garnish

Instructions

  1. Heat 2 teaspoons olive oil in a large pot over medium-high heat.
  2. Add Italian sausage and cook, crumbling with a spatula until cooked through. Use a slotted spoon to remove from the pot and set aside. Don’t wipe out the pot. 
  3. Add remaining teaspoon olive oil if needed. Add onion along with a pinch of salt and pepper. Saute, stirring frequently for 3-4 minutes. Add garlic and Italian seasoning and saute for another minute.
  4. Add flour and cook for another minute. Add a few splashes of broth (about a 1/2 cup total) until you can easily clean the bottom of the pot, scraping all the yummy bits off the bottom.
  5. Stir in remaining broth, tortellini, and cooked sausage along with a couple large pinches of salt and pepper.
  6. Bring to a simmer over medium-high heat. Reduce heat to low, and simmer for about 3-5 minutes or until the tortellini is cooked al dente.
  7. Stir in chopped kale and heavy cream until the kale wilts and the soup is warmed through.
  8. Season to taste with salt and pepper. Garnish with Parmesan and parsley and enjoy!
  9. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • Lots of pasta! This recipe uses an 18-ounce package of refrigerated cheese tortellini which makes it a very pasta-heavy soup. If you prefer a more brothy soup, you could use a 10-ounce package of cheese tortellini instead.

    • Don’t overcook the pasta! Carefully check the pasta as it cooks to ensure that it doesn’t overcook and become mushy!

    • Skip the kale if you want! I am obsessed with kale in soup – I love the earthy flavor. But if you’re not feeling it, you can leave it out. You could also use spinach in place of the kale.

Find it online: https://midwestfoodieblog.com/sausage-soup/