It’s no secret that a bowl of steaming hot, comforting soup on a cold day is the best. This rustic Italian tortellini soup is filled with crumbled sausage, kale and a touch of cream. The base is made with both chicken broth and cream so it’s just the right amount of creaminess.
My husband and I love making tortellini soup on a Sunday night as an easy, one-pot dinner to have throughout the following week! Infused with Italian herbs and a pinch of fennel, this soup has an Italian flare that’s really yummy. It’s so yummy, in fact, that the hubby requests this soup almost weekly in the winter. I swear he’s going to turn into a TORTELLINI!
Ingredients for Tortellini Soup
- Sweet or spicy Italian sausage (or both!) – cook and crumble sausage out of the casing so you get a piece of sausage in every bite of soup!
- Frozen or fresh tortellini
- Tomato paste – gives your soup a beautiful blush pink color and enhances the flavor of the broth
- Heavy cream
- Parmesan cheese rind – 1 parmigiano rind flavors the entire soup!
- Kale – use regular kale not baby kale since it is a bit sturdier and heartier
- Mirepoix – chopped carrots, celery, and yellow onion
- Italian seasoning – you can get an Italian seasoning blend right in the grocery store
- Fennel seeds – enhances the flavor of the sausage
- Can of whole tomatoes – separate the whole tomatoes from the sauce and use a fork to pull a few of the whole tomatoes apart. Save the rest of the can for my Classic Chicken Parmesan, Healthier Grilled Chicken Parmesan, Easy Homemade Calzones, or Simple Grated Onion Tomato Sauce
- Chicken broth – I use low-sodium chicken broth
- Extra virgin olive oil
- Salt and pepper
- Italian sausage – substitute ground turkey or chicken for Italian sausage.
- Kale – substitute spinach for kale.
- Italian seasoning- substitute the same amount of dried oregano, thyme, or basil for Italian seasoning.
- Chicken broth – substitute vegetable broth for chicken broth.
Frequently Asked Questions (FAQs)
- What goes well with tortellini soup? Serve tortellini soup with warm bread, a side salad or other veggie side dish! My favorite easy bread recipes that pair well with tortellini soup are 1-Hour Wheat Beer Bread, 30-Minute Wheat Naan, or Cheesy Garlic Pull-Apart Bread. Perfect salad and veggie side dish pairings are: The Best Ever Caesar Salad, Crispy Roasted Brussel Sprouts, or Whole Roasted Brown Butter Cauliflower.
- How long is tortellini soup good for? Store in an airtight container for 5-6 days in the fridge.
- Does tortellini soup freeze well? I do not recommend freezing the soup. I don’t find that creamy soups freeze well!
- How do you reheat tortellini soup? Keep in mind that the tortellinis will become very soft and will fall apart a bit when reheated. If you prefer, don’t add tortellini to soup that won’t be eaten right away. Place leftover soup without tortellini in a pot and reheat until hot. Add tortellini 3-5 minutes before serving, so tortellinis stay al-dente! Best if reheated low and slow on the stove until hot. Or microwave your soup, stirring every minute, until hot!
- How long do I need to boil tortellini? Tortellini typically cooks in 3-5 minutes to al dente. Follow the package instructions for best results.
- Do you cook tortellini before adding to the soup? Let tortellini cook to al dente in the hot broth before adding the cream and finishing touches.
Other Favorite Soup Recipes on Tastefully Grace!
- Classic French Onion Soup
- Yummy Chicken Noodle Soup
- Creamy Butternut Squash Soup
- Tuscan Sausage & White Bean Soup
- Best Split Pea Soup With Ham
- Southwest Black Bean Soup
- Large stockpot
- 6 Italian sausages spicy, sweet or both
- 1 pound tortellini
- 1 parmigiano-reggiano (or parmesan) cheese rind
- 2 cups kale chopped (regular not baby kale)
- 1 can whole peeled tomatoes use 6 whole tomatoes from the can*
- 1 1/2 cups yellow onion chopped
- 1 1/2 cups celery chopped
- 1 1/2 cups carrots chopped
- 2 large garlic cloves minced
- 8 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon Italian seasoning
- 1 teaspoon fennel seeds
- Salt & pepper to taste
- Remove sausage from casings and cook sausage meat in a large stock pot over medium heat (no oil needed). As the sausage cooks, use a large spoon to break up sausage meat into small chunks/crumbles. When sausage meat is cooked through (about 10 minutes), use a slotted spoon to remove sausage from pot and set aside in a separate bowl. Drain fat from pot and place back on the stove.
- Over medium-high heat, add olive oil, carrots, celery, onion, and garlic. Sweat for 3-4 minutes. Add chicken broth, parmesan rind, Italian seasoning, fennel seeds, shredded tomatoes, and a pinch of salt and pepper. Stir.
- Cover pot and bring to a simmer over medium-high heat. When soup starts to simmer, add tortellini and cook to al dente according to package instructions (about 3-4 minutes).
- When tortellini is al dente, remove the cheese rind. Add crumbled sausage, tomato paste, cream, and kale. Stir.
- Heat soup for a few more minutes until hot.
- *Open can of whole peeled tomatoes and use a fork to remove 6 whole tomatoes from the can. Use 2 forks to shred whole tomatoes into large pieces.
- Use a sharp knife to slice open sausage casings and pop the meat out into a pot.
- TIP: Keep in mind that the tortellinis will become very soft and will fall apart a bit when reheated. If you prefer, don’t add tortellini to soup that won’t be eaten right away. Place leftover soup without tortellini in a pot and reheat until hot. Add tortellini 3-5 minutes before serving, so tortellinis stay al-dente!