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Creamy Tortellini Soup in a Dutch oven with cheese tortellini, Italian sausage, kale, and creamy tomato broth

Creamy Tortellini Soup

A hearty one-pot soup loaded with cheese tortellini, savory Italian sausage, fresh kale, and a rich creamy broth. Ready in about 30 minutes and perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course, Soup
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb Italian sausage casings removed
  • 3 cloves garlic minced
  • 1 medium sweet onion diced
  • 2 tsp Italian seasoning
  • 2 tbsp all-purpose flour
  • 4 cups low-sodium chicken stock
  • 8 oz tomato sauce 1 standard can
  • 1 Parmesan rind 3-inch piece, optional
  • 9 oz refrigerated three-cheese tortellini 1 package, do not use frozen
  • 0.5 bunch kale stems removed, leaves roughly chopped
  • 0.33 cup heavy cream
  • 3 tbsp fresh basil chopped
  • 2 tbsp fresh parsley finely chopped, for garnish
  • kosher salt and freshly ground black pepper to taste

Equipment

  • Large stockpot or Dutch oven
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat until shimmering. Add Italian sausage and cook for 3 to 5 minutes, breaking apart with a wooden spoon, until browned and cooked through. Drain excess fat if needed.
  2. Add minced garlic, diced onion, and Italian seasoning to the pot. Cook for 2 to 3 minutes, stirring frequently, until onion is translucent and garlic is fragrant. Season with salt and pepper.
  3. Whisk in flour and stir continuously for about 1 minute until it coats the sausage and turns lightly golden.
  4. Pour in chicken stock and tomato sauce. Add Parmesan rind if using. Stir to combine and bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until the broth thickens slightly.
  5. Add tortellini to the pot. Cover and cook for 5 to 7 minutes until tender. Taste one to check doneness. Do not overcook.
  6. Stir in chopped kale and cook for 1 to 2 minutes until wilted. Stir in heavy cream and fresh basil. Cook for 1 more minute until heated through. Remove Parmesan rind if used. Taste and adjust seasoning. Ladle into bowls and top with fresh parsley. Serve immediately.

Notes

Use refrigerated tortellini only, not frozen. If freezing, leave out cream and tortellini and add fresh when reheating. Add a splash of stock when reheating to loosen the broth. Remove Parmesan rind before serving.