Tortellini Soup Recipe

As the evenings draw in and the air gets crisper, there’s nothing quite like a bowl of warm, comforting soup to make your weeknights feel special.

This Tortellini Soup, brimming with hearty Italian sausage, cheese-stuffed tortellini, and nutritious kale, is a hug in a bowl.

Perfect for those busy nights, it’s a deliciously easy 30-minute recipe that promises to satisfy your soul as well as your taste buds!

Tortellini SoupPin

How to Prepare Tortellini Soup

  1. Start with the Sausage: In a large pot, heat the olive oil over a medium flame. Crumble in the Italian sausage, browning it for about 3-5 minutes. Remember to break it apart as it cooks. Once browned, discard any excess fat.
  2. Sauté Aromatics: Toss in the minced garlic, diced onion, and Italian seasoning. Sauté until the onion is soft and translucent, which should take about 2-3 minutes. Season the mixture with salt and pepper to your liking.
  3. Create the Base: Sprinkle in the flour, stirring for about a minute until it’s just lightly browned. This will help thicken your soup.
  4. Build the Soup: Gradually whisk in the chicken stock and tomato sauce, ensuring there are no lumps. Bring the mixture to a boil, then lower the heat. Let it simmer for about 10 minutes, stirring occasionally, until it reduces slightly and thickens.
  5. Add the Tortellini: Place the tortellini into the soup. Cover and let them cook until they are just tender, which should take around 5-7 minutes.
  6. Finish with Greens and Cream: Add the chopped kale, stirring until it’s wilted and bright green, roughly 1-2 minutes. Finally, blend in the heavy cream and fresh basil. Let everything heat through for about a minute. Taste and adjust the seasoning with salt and pepper as needed.
  7. Serve Warm: Ladle the soup into bowls and serve it piping hot for an instantly cozy meal.
Tortellini SoupPin

Tortellini Soup

Savor the essence of comfort with our heartwarming Tortellini Soup. This 30-minute culinary delight combines savory Italian sausage, lush kale, and cheese-filled tortellini, enveloped in a rich, flavorful broth. Perfect for those chilly evenings or when you need a quick, soul-satisfying meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6


  • 1 tablespoon olive oil
  • 1 pound Italian sausage remove casing
  • 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 9-ounce package refrigerated three cheese tortellini
  • ½ bunch kale stems removed and leaves chopped
  • cup heavy cream
  • 3 tablespoons chopped fresh basil


  • Cooking Sausage: In your soup pot, warm up the olive oil over medium heat. Crumble the sausage into the pot, cooking until it's well-browned, which takes about 3-5 minutes. Remember to stir and break it apart. After browning, remove any extra fat.
  • Adding Aromatics: Mix in the garlic, onion, and Italian seasoning with the sausage. Stir them together until the onion is clear and soft, about 2-3 minutes. Add salt and pepper according to your preference.
  • Thickening the Soup: Sprinkle flour over the mixture, stirring for a minute until it turns a slight brown. This helps thicken your soup.
  • Creating the Broth: Slowly add in the chicken stock and tomato sauce while whisking to avoid lumps. Bring it to a boil, then reduce to a simmer. Let it cook for 10 minutes, stirring now and then, until it thickens a bit.
  • Adding Tortellini: Put in the tortellini, cover the pot, and let them simmer until they are tender, about 5-7 minutes.
  • Finishing Touches: Add the kale, stirring until it wilts, approximately 1-2 minutes. Pour in the heavy cream and basil, warming it through for a minute. Do a final taste test and adjust salt and pepper as needed.
  • Ready to Serve: Your Tortellini Soup is now ready to be enjoyed. Serve it hot for a cozy, comforting meal.

Storing Tortellini Soup

To keep your Tortellini Soup tasting fresh, follow these storage tips:

  • Refrigeration: Allow the soup to cool to room temperature. Then, transfer it to an airtight container. It can be refrigerated for up to 3-4 days.
  • Freezing: This soup can be frozen, but it’s best to do so before adding the tortellini and cream to avoid changes in texture. Freeze the soup base in a freezer-safe container for up to 2-3 months. When ready to serve, thaw overnight in the refrigerator, reheat, and then add the tortellini and cream as per the recipe.
  • Reheating: Warm the soup over medium heat on the stove. If it has thickened in the fridge, you may need to add a little water or chicken stock to thin it out. Avoid boiling, as this can affect the texture of the tortellini and kale.

Remember, always check for spoilage before consuming leftovers.

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