How to make the ultimate creamy tortellini soup with Italian sausage, fresh kale, and tender cheese-filled pasta in just thirty minutes for cozy family dinners.
What gets me through those hectic weeknights when dinner feels impossible? This Creamy Tortellini Soup. I remember the first time I threw this together on a Tuesday evening after a particularly exhausting day. The kids were hungry, I was tired, and takeout menus were calling my name. Instead, I grabbed what I had on hand and created this cozy, satisfying soup that’s become our family’s go-to comfort meal.
This soup checks every box for busy families. Tender cheese tortellini swimming in a rich, creamy broth with Italian sausage, fresh kale, and aromatic garlic creates the kind of meal that brings everyone to the table without complaints. The best part? It takes just 30 minutes from start to finish, making it perfect for those nights when time is tight but you still want something homemade and nourishing. The flavors meld together beautifully, creating a restaurant-quality dish right in your own kitchen.
Table of Contents
Ingredients for Creamy Tortellini Soup
I’ve made this soup countless times, and I’ve learned that quality ingredients make all the difference. I always use fresh refrigerated tortellini rather than frozen because the texture is superior and they cook more evenly. My go-to is the three-cheese variety, but you can experiment based on what your family prefers.
1 tablespoon olive oil
1 pound Italian sausage (casings removed) – I recommend using a mix of mild and hot for balanced flavor
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 – My preference is low-sodium so you can control the salt level
1 (8-ounce) can tomato sauce
1 (3-inch) Parmesan rind (optional but recommended)
1 (9-ounce) package refrigerated three-cheese tortellini – In my experience, fresh tortellini cooks in about half the time of frozen
½ bunch kale (stems removed and leaves chopped, about 4-5 cups)
⅓ cup heavy cream
3 tablespoons fresh basil (chopped) – I usually add half during cooking and save the rest for garnish
2 tablespoons fresh parsley (finely chopped, for garnish)
Step-by-Step Instructions
I recommend having all your ingredients prepped before you start cooking, as this recipe moves quickly once you begin. In my experience, this makes the cooking process smoother and helps prevent overcooking any components.
Step 1: Heat the olive oil in a large stockpot or Dutch oven over medium heat until it shimmers. Add the Italian sausage and cook for 3-5 minutes, breaking it apart with a wooden spoon until browned and crumbled. If there’s more than 1-2 tablespoons of fat, drain the excess, keeping about 1 tablespoon in the pot for flavor.
Step 2: Stir in the minced garlic, diced onion, and Italian seasoning. Cook for 2-3 minutes, stirring frequently, until the onions turn translucent and the garlic becomes fragrant. Season with salt and pepper at this stage so the flavors can build throughout cooking.
Step 3: Sprinkle the flour over the sausage mixture and whisk continuously for about 1 minute until it turns lightly golden. This creates a roux that will thicken your soup beautifully and prevent any flour clumps.
Step 4: Pour in the chicken stock and tomato sauce, stirring well to incorporate. Add the Parmesan rind if using. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until the soup thickens slightly and coats the back of a spoon.
Step 5: Add the tortellini to the pot, cover with a lid, and cook for 5-7 minutes until tender. Check the package instructions as cooking times can vary, and you want them perfectly al dente, not mushy.
Step 6: Stir in the chopped kale and cook for 1-2 minutes until it wilts and turns bright green. The kale adds wonderful nutrition and a slightly earthy flavor that balances the richness of the cream.
Step 7: Remove and discard the Parmesan rind (it will have softened but not dissolved). Stir in the heavy cream and chopped basil, cooking for just 1 more minute until everything is heated through. Taste and adjust seasoning with additional salt and pepper if needed.
Step 8: Ladle into bowls and garnish with fresh parsley. Serve immediately while hot for the best texture and flavor.
Perfect Pairings for Creamy Tortellini Soup
This hearty soup pairs beautifully with sides that complement its rich, creamy texture while adding contrasting elements to your meal.
Crusty Garlic Bread: A warm, crispy baguette with garlic butter is perfect for soaking up every last drop of the creamy broth and adds a satisfying crunch that contrasts the soup’s softness. If you’re looking for another Italian-inspired meal, try our creamy Italian sausage rigatoni for a heartier pasta night.
Caesar Salad: The crisp romaine and tangy dressing provide a refreshing counterpoint to the soup’s richness, while adding more greens to your plate for nutritional balance.
Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil drizzled with balsamic glaze brings bright, fresh flavors that lighten the meal and work beautifully with the Italian-inspired soup.
Roasted Vegetables: Seasoned vegetables like zucchini, bell peppers, or Brussels sprouts offer additional fiber and nutrients while their caramelized edges add depth to your dinner spread. For another veggie-packed option, consider our chicken with mixed vegetable stir fry.
Garlic Knots: These soft, buttery rolls are perfect for younger eaters and provide an interactive element as everyone tears and dips them into the soup. You might also enjoy our easy weeknight meatball subs for another comforting Italian meal.
Keeping It Fresh: Storage Tips
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The tortellini will absorb some liquid as it sits, so you may want to add a splash of chicken stock when reheating to restore the original consistency.
For reheating, I recommend using the stovetop over medium-low heat, stirring frequently to prevent the cream from separating. You can also microwave individual portions in 1-minute increments, stirring between each interval. If you’re planning to freeze the soup, do so before adding the cream and tortellini, then incorporate those fresh when you reheat for best results. The soup can be frozen for up to 3 months in freezer-safe containers.
This soup is incredibly versatile. Try swapping the Italian sausage for ground turkey for a lighter version, or make it vegetarian by using vegetable stock and omitting the meat entirely. For another sausage-based comfort meal, check out our cheesy ranch potatoes and smoked sausage. You can also adjust the spice level by choosing mild or hot sausage based on your family’s preferences. If you love creamy soups, our hearty cheddar garlic herb potato soup is another crowd-pleaser.
Frequently Asked Questions
Can I use frozen tortellini instead of fresh?
Yes, but add 2-3 extra minutes to the cooking time. Frozen tortellini takes longer to cook through and may release more starch into your soup, so watch the consistency.
What if I don’t have kale?
Fresh spinach works beautifully as a substitute. Add it at the very end since spinach wilts much faster than kale. You can also use Swiss chard or even frozen chopped spinach in a pinch.
How do I prevent the cream from curdling?
Always add cream at the end of cooking over low heat, and avoid boiling the soup once the cream is added. If reheating, use gentle heat and stir frequently to maintain the smooth texture.
Conclusion
This Creamy Tortellini Soup delivers comfort and flavor without keeping you tied to the stove. It’s one of those recipes that feels special enough for company but simple enough for a regular Tuesday night. The combination of tender tortellini, savory sausage, and that luscious creamy broth creates a meal that satisfies everyone at the table. Give this recipe a try tonight and discover why it’s become such a beloved staple in my kitchen!
Creamy Tortellini Soup
A comforting and hearty soup featuring tender cheese tortellini, savory Italian sausage, fresh kale, and aromatic garlic in a rich creamy broth. Ready in just 30 minutes for easy weeknight dinners.
1/2bunchkalestems removed and leaves chopped, about 4-5 cups
1/3cupheavy cream
3tablespoonsfresh basilchopped
2tablespoonsfresh parsleyfinely chopped, for garnish
Equipment
Large stockpot or Dutch oven
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board
Method
Heat the olive oil in a large stockpot or Dutch oven over medium heat until it shimmers. Add the Italian sausage and cook for 3-5 minutes, breaking it apart with a wooden spoon until browned and crumbled. If there’s more than 1-2 tablespoons of fat, drain the excess, keeping about 1 tablespoon in the pot for flavor.
Stir in the minced garlic, diced onion, and Italian seasoning. Cook for 2-3 minutes, stirring frequently, until the onions turn translucent and the garlic becomes fragrant. Season with salt and pepper at this stage.
Sprinkle the flour over the sausage mixture and whisk continuously for about 1 minute until it turns lightly golden to create a roux.
Pour in the chicken stock and tomato sauce, stirring well to incorporate. Add the Parmesan rind if using. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until the soup thickens slightly and coats the back of a spoon.
Add the tortellini to the pot, cover with a lid, and cook for 5-7 minutes until tender, following package instructions for timing.
Stir in the chopped kale and cook for 1-2 minutes until it wilts and turns bright green.
Remove and discard the Parmesan rind. Stir in the heavy cream and chopped basil, cooking for just 1 more minute until everything is heated through. Taste and adjust seasoning with additional salt and pepper if needed.
Ladle into bowls and garnish with fresh parsley. Serve immediately while hot.
Notes
Use fresh or refrigerated three-cheese tortellini for best texture. Can prepare soup ahead without cream and tortellini, then add during reheating. Store in airtight container in refrigerator for up to 3 days. For freezing, omit cream and tortellini, freeze up to 3 months, then add fresh when reheating.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
