This Tortellini Soup is made with creamy broth, chunks of savory sausage, and tender kale. You’ll love the delicious flavor of this hearty and healthy dish.
If you love tasty soups and stews, you should try this Chicken Tortilla Soup and Braised Beef Stew.

Table Of Contents
Recipe Details
I love this Tortellini Soup, especially during winter. It’s so hearty and satisfying, with so many delicious ingredients.
- TASTE: Savory sausage, a rich broth, and fresh earthy kale give this Tortellini Soup amazing flavor. With just a dash of seasonings, it tastes as good as it looks.
- TEXTURE: This soup has a creamy broth laced with tons of sausage crumbles and tender wilted kale. It’s so perfectly filling and satisfying.
- TIME: This recipe will take you just over 30 minutes to make.
- EASE: This is a one-pot dish that only needs a handful of ingredients. It has a lovely flavor, but is really easy to make.
What You’ll Need
Ingredient Notes
- Fresh kale- This ingredient adds a deliciously fresh flavor and texture to counterbalance the sausage. The hot broth will wilt it to the desired tenderness so don’t worry about its toughness.
- Three cheese tortellini- Cheese stuffed tortellini gives the soup a nice cheesy flavor in each bite. But other varieties can also be used.
- Tomato sauce- This flavors the broth and even a small can goes a long way.
- Fresh garlic- If possible, use fresh over pre-minced so you get the full flavor in your Tortellini Soup.
Add-ins and Substitutions
- Add other vegetables- Try this soup with carrots, celery, spinach, or crushed tomatoes.
- Substitute other meats- You can make this with ground pork, shredded chicken, or even small meatballs. Just remember to season accordingly as the sausage in the recipe already is.
- Make it allergen-friendly- Using gluten-free flour and pasta, or substituting coconut milk instead of heavy cream, can make this dish work for those with food allergies.
- Add cheese- You can up the cheesy flavor in this Tortellini Soup by adding some parmesan cheese to it. Its nutty, salty flavor really complements the others.
How to Make Tortellini Soup
This is a quick rundown with step-by-step photos. For the full detailed recipes, scroll down to the printable recipe card.
- Cook the sausage. In a pot, add the olive oil and bring it to medium heat. Then remove the casing from the sausages and place them into the hot oil. Stir and break them up, cooking them fully.
- Add the garlic, onion, and seasonings. Now add the minced garlic, chopped onion, Italian seasoning, salt, and pepper, mixing until the onion is translucent.
- Add the flour. Sprinkle in the flour and mix it for a few minutes.
- Add the broth and tomato sauce. Then add the chicken broth and tomato sauce, give it a quick stir, and bring the soup to a boil.
- Put in the tortellini. Now add the refrigerated tortellini and let them cook for about 5-7 minutes. Reduce the heat to a simmer
- Cook the kale. Stir in the chopped kale and allow it to wilt in the soup.
Pro Tip: When you chop the kale, remove the stems where possible as they are more fibrous. The amount of kale may look like a lot, but it wilts down and reduces quite a bit.
- Add the cream. Stir for about 1-2 minute, then pour in the heavy cream and stir for an additional minute. Serve.
Recipe Tips
- Thaw the tortellini if frozen- Defrosting frozen tortellini will ensure it fully cooks when you add it to the soup. Use a refrigerated pasta or thaw one in the fridge beforehand.
- Avoid frozen kale- Because ice forms on it, this incorporates too much liquid into the soup, making it thinner. Thaw and drain the kale first, or stick with fresh.
- Make your own tomato sauce- If you have no sauce on hand, you can mix tomato paste with some water to get the right consistency and flavor.
- Add the cream slowly- Pour the heavy cream in slowly so it can be stirred in as it enters the hot soup. This will help to avoid curdling.
FAQs
Tortellini soup pairs well with fresh green salads and garlic bread. You can also serve it as the appetizer to a larger meal. It works with beef and pork especially well.
If the tortellini is not overcooked, it can keep for up to 5 days in the refrigerator. Just place it in an airtight container once it has fully cooled.
Serving Suggestions
This delicious Tortellini Soup is versatile and perfect as an appetizer or light meal. Here are some great ways to serve it.
- Meats: Enjoy this soup with Smoked Chicken Breast, Meatballs and Homemade Spaghetti Sauce, or Juicy Air Fryer Pork Chops (VIDEO).
- Salad: Pair it with a Caprese Salad, Spinach Pomegranate Salad, or Easy Antipasto Salad (low carb).
- Sides: Serve this Tortellini Soup with Bacon Wrapped Asparagus, Easy Stuffed Mushrooms with Cream Cheese, or Crispy Air Fryer Broccoli.
- Bread: This soup tastes delicious with bread, such as Garlic Cheese Bread, Super Soft Brioche Dinner Rolls, and Moist Buttermilk Cornbread Recipe.
Make This Recipe in Advance
Make ahead: You can make this soup ahead of time and store it in the fridge before serving. Or you can prep the sausage by uncasing and cooking it a day or so ahead to speed up your soup preparation. Just allow it to cool before putting it in the fridge, covered.
Storing: Store this Tortellini Soup in an airtight container in the refrigerator for up to 5 days. It can be reheated in the microwave or on the stovetop. Heat it until just warmed through to avoid overcooking the tortellini.
Freeze: You can freeze the soup by allowing it to cool before placing it in a freezer-safe container. Freeze for up to 3-4 months, but it is best to eat it within 2 months of freezing for best quality.
More Tasty Soups!
Full Recipe Instructions
Tortellini Soup
Ingredients
- 2 Tbsp olive oil
- 1 lb mild Italian sausage casing removed
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 6 cups chicken broth
- 8 oz tomato sauce
- 9 oz refrigerated three cheese tortellini
- 1 bunch kale stems removed and leaves chopped
- 1/4 cup heavy cream
Instructions
- In a pot, add 2 tablespoons of olive oil and bring it to medium heat. Then remove the casing of 1 lb. mild Italian sausage and place it into the hot oil. Use a wooden spoon to break up the meat and stir until it’s fully cooked.
- Now add 3 minced garlic cloves, 1 chopped onion, 1 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Then ix until the onion is cooked through and translucent.
- Sprinkle in 1/4 cup flour and mix it for a few minutes to cook out the raw flour taste.
- Then add 6 cups of chicken broth along with 8 oz of tomato sauce. Give the soup a quick stir and bring the pot to a boil.
- Now add 9 oz of refrigerated 3 cheese tortellini and let them cook for about 5-7 minutes. Then reduce the heat to a simmer
- Stir in 1 bunch of chopped kale. Note: it might seem like a lot of kale at first, but trust me, as it wilts it will tremulously reduce in size. Stir for about 1-2 minute then pour in 1/4 heavy cream and stir for an additional minute.
Notes
- Thaw the tortellini if frozen- Defrosting frozen tortellini will ensure it fully cooks when you add it to the soup. Use refrigerated pasta or thaw one in the fridge beforehand.
- Avoid frozen kale- Because ice forms on it, this incorporates too much liquid into the soup, making it thinner. Thaw and drain the kale first, or stick with fresh.
- Make your own tomato sauce- If you have no sauce on hand, you can mix tomato paste with some water to get the right consistency and flavor.
- Add the cream slowly- Pour the heavy cream in slowly so it can be stirred in as it enters the hot soup. This will help to avoid curdling.
Nutrition
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Rd says
Looks easy and fast enough that my cooking hating self can even do it. Gonna try it tomorrow!
Dina says
I am so glad you stumbled upon this recipe. I hope you love it! 🙂
Diane W. says
Since kale is yucky 😉 I used spinach. It was great!
Dina says
Hi Diane 🙂 Awesome to hear you were able to make this recipe work for you! Glad to hear you loved this tortellini soup! Thank you so much for your feedback and support! 🙂
Anna says
Hi! Would it be possible to make the base of the soup a day ahead of time, and then reheat & add tortellini/kale the next day before serving?
Dina says
Hi Anna 🙂 I have not tried doing that but it should work. Let me know how it goes! I hope you love this recipe! 🙂
Whit says
Really good and quick to make. The only thing I’d change is to drain half the grease off the sausage after it’s been cooked … before adding the garlic & onion.
Dina says
Thank you for the feedback!
Diane says
I love making soup and this was one of the best! I think the key to flavor and consistency is the flour and creme. I added tomatoes, celery, carrots, and a 15 Oz. Can of tomato sauce.
Dina says
You are too kind Diane! Very happy to hear you loved this tortellini soup so much! Love the additions! Thank you for your feedback and support! I hope you find more delicious recipes to enjoy on my food blog! 🙂
Judy La Bree says
Delicious! Much better than previous tortellini soup recipes I have tried. I used hot Italian sausage because we like heat. I also increased the flour and cream to 1/3 cup each as we like a bit more sauce. These small tweaks in no way takes away from the flavors Dina brought to this soup. It is great as is.
Dina says
Thank you, Judy! 🙂 So happy that you loved my tortellini soup recipe so much! Adjustments are what makes recipes work for each person! Thank you so much for taking the time to leave your awesome feedback and for your support! I hope you find many more delicious recipes to enjoy on my food blog! 🙂
Olya kovalev says
Delicious soup! Easy to make 👌 Thank you for wonderful recipe 😁
Dina says
You are very welcome Olya! Very happy to hear you loved this tortellini soup! 🙂 Thank you so much for taking the time to leave your awesome review 🙂