Creamy Tortellini Soup

This Creamy Tortellini Soup is a cozy, comforting dish that combines rich Italian flavors with the ease of a one-pot meal. Whether you’re looking to warm up on a chilly evening or feed your family a hearty, satisfying dinner, this soup delivers on every front. Loaded with savory Italian sausage, tender three-cheese tortellini, nutritious kale, and a silky tomato-based broth enriched with cream and fresh basil, it’s a recipe that balances indulgence and nourishment beautifully. The hint of garlic, Parmesan rind, and Italian seasoning gives it that irresistible homemade taste that feels like a hug in a bowl.

What makes this dish truly special is how it layers textures and flavors. The tortellini remain tender without getting mushy, while the kale adds an earthy contrast to the creamy broth. It’s quick enough to prepare on a weeknight but luxurious enough to serve at a dinner gathering. Plus, it reheats wonderfully, making it ideal for meal prepping. With just one pot and simple ingredients, this creamy tortellini soup is destined to become a go-to in your kitchen rotation.

Why You’ll Love This Recipe

1. One-Pot Wonder – Everything cooks in one pot, making cleanup fast and easy.
2. Rich, Creamy Texture – The broth is velvety and smooth with a subtle cheesy depth from the Parmesan and heavy cream.
3. Family-Friendly – Even picky eaters will love the cheesy tortellini and savory sausage.
4. Nutritious & Hearty – Kale adds vitamins and fiber, while sausage and tortellini make it filling.
5. Perfect for Leftovers – Tastes even better the next day and is easy to reheat.

Ingredients

• Olive oil
• Italian sausage
• Garlic
• Sweet onion
• Italian seasoning
• Kosher salt
• Black pepper
• All-purpose flour
• Chicken stock
• Tomato sauce
• Parmesan rind (optional)
• Three cheese tortellini
• Kale
• Heavy cream
• Fresh basil

Variations

• Vegetarian Option: Skip the sausage and use vegetable broth. Add white beans or mushrooms for extra texture.
• Spicy Kick: Use hot Italian sausage or add red pepper flakes for heat.
• Low-Carb: Replace tortellini with diced zucchini or cauliflower.
• Different Greens: Swap kale with spinach or Swiss chard for a milder flavor.
• Extra Protein: Stir in shredded rotisserie chicken or cooked bacon.

How to Make the Recipe

Step 1

Heat olive oil in a large pot over medium heat. Add Italian sausage and cook until browned, breaking it apart as it cooks. Remove excess grease if needed.

Step 2

Add garlic and diced onion. Sauté until the onion becomes translucent, about 3–4 minutes.

Step 3

Stir in Italian seasoning, salt, and pepper. Sprinkle the flour over the mixture and stir for about 1 minute to eliminate the raw flour taste.

Step 4

Gradually pour in the chicken stock, stirring constantly to prevent lumps. Add the tomato sauce and Parmesan rind (if using). Bring the soup to a simmer.

Step 5

Add the tortellini and cook according to package instructions, usually 3–5 minutes, until tender.

Step 6

Stir in chopped kale and let it wilt, about 2–3 minutes.

Step 7

Reduce the heat to low, then stir in the heavy cream and fresh basil. Simmer gently for another 2–3 minutes. Taste and adjust seasonings if needed.

Tips for Making the Recipe

• Don’t overcook the tortellini; they continue softening in the hot broth.
• Use a Parmesan rind for deeper umami flavor—it’s optional but adds richness.
• Stir frequently after adding the cream to prevent curdling.
• Taste and adjust salt depending on the saltiness of your stock and sausage.
• Add the kale last to preserve its color and texture.

How to Serve

Serve this soup hot with a slice of crusty bread or garlic toast. A sprinkle of extra Parmesan and a few fresh basil leaves on top elevate the presentation. Pair with a side salad or roasted vegetables for a complete meal.

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Freezing

For best results, freeze the soup before adding the tortellini and cream. When ready to serve, thaw, reheat, and then add fresh tortellini and cream.

Reheating

Warm gently over medium heat on the stovetop, stirring occasionally. Add a splash of stock or cream to restore consistency if needed.

FAQs

1. Can I use frozen tortellini?

Yes, frozen tortellini works well—just adjust the cooking time accordingly.

2. Is the Parmesan rind necessary?

No, but it enhances the flavor and richness of the broth.

3. Can I make this soup dairy-free?

Yes, use coconut cream or a plant-based cream alternative, and skip the Parmesan.

4. What can I use instead of kale?

Spinach, Swiss chard, or escarole are great alternatives.

5. How can I make this soup spicier?

Add red pepper flakes or use spicy Italian sausage.

6. Can I make it gluten-free?

Yes, substitute gluten-free tortellini and use a gluten-free flour blend or cornstarch as a thickener.

7. How long will leftovers last?

Up to 4 days in the fridge in an airtight container.

8. Will the tortellini get mushy?

Tortellini can soften over time, so for leftovers, consider cooking them separately and adding them when serving.

9. Can I use ground turkey instead of sausage?

Yes, but you may want to increase the seasoning to boost flavor.

10. Can I double the recipe?

Absolutely! It doubles well and is great for feeding a crowd.

Conclusion

Creamy Tortellini Soup is the ultimate comfort food that’s both simple and indulgent. It brings together the rich, familiar flavors of Italian cooking with minimal effort and maximum satisfaction. Whether you’re feeding a family, hosting guests, or preparing make-ahead meals, this soup is bound to be a hit. With its hearty ingredients, creamy broth, and customizable options, it’s a must-try for any home cook looking to elevate their soup game. Keep this recipe handy—you’ll find yourself returning to it time and time again.

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