Dinner

Easy Italian Sausage Tortellini Soup Recipe

Name: Easy Italian Sausage Tortellini Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 16 Ounces Italian Sausage; 1/2 Onion, chopped; 3 Carrots, chopped; 4 Cloves Garlic, minced; 3 Cups Kale, chopped; 4 Cups Chicken Broth; 28 Ounce Can of Crushed Tomatoes (with juices); 1 Cup Heavy Cream; 2 Cups Cheese Tortellini; Salt & Pepper, to taste

Bynova cole December 7, 2025December 7, 2025

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Introduction

This Easy Italian Sausage Tortellini Soup is a comforting and hearty meal perfect for any day. Packed with flavorful sausage, tender tortellini, and nourishing kale, it comes together quickly for a satisfying bowl of warmth.

A white scalloped bowl filled with a warm tortellini soup featuring three layers: a base layer of chunky orange carrots and tomato pieces in broth, a middle layer of round, folded tortellini pasta with a golden-yellow hue, and a top layer sprinkled with dark green kale leaves and bits of browned ground meat, finished with thin pale yellow shavings of cheese scattered on top. The bowl sits on a white marbled surface, surrounded by a piece of bread and a partially visible bowl with a leafy green salad. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces Italian sausage
1/2 onion, chopped
3 carrots, chopped
4 cloves garlic, minced
4 cups chicken broth
28-ounce can crushed tomatoes
2 cups cheese tortellini
1 cup heavy cream
3 cups kale, chopped
Salt and pepper, to taste

Instructions

Step 1: In a large soup pot or Dutch oven, cook the Italian sausage over medium-high heat until browned, about 5 to 10 minutes. Remove the sausage and drain on paper towels.
Step 2: In the same pot, keeping the browned bits and grease, sauté the chopped onion and carrots for 3 to 5 minutes. Add the minced garlic and cook for 1 more minute.
Step 3: Pour in the chicken broth and crushed tomatoes (with juice) and return the sausage to the pot. Bring to a boil over high heat.
Step 4: Add the cheese tortellini, chopped kale, and heavy cream. Reduce heat to a simmer and cook for 10 minutes until tortellini are tender and kale is wilted.
Step 5: Season the soup with salt and pepper to taste. Serve hot for a comforting meal.

Tips & Variations

For a lighter version, substitute half-and-half for heavy cream or omit it entirely.
Add crushed red pepper flakes for a spicy kick.
Swap kale for spinach or Swiss chard if desired.
Use fresh tortellini for even more tender pasta.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This soup can also be frozen for up to 2 months, but note that the texture of the cream and tortellini may change slightly after thawing.

How to Serve

The image shows a white bowl filled with a rich red broth containing three layers of ingredients: the base layer has tortellini pasta in a yellow color with smooth texture, the middle layer has bright orange carrot slices and small chunks of cooked ground meat, and the top layer is garnished with dark green leafy kale and pale yellow thin slices of cheese, all presented on a gray checkered cloth over a white marbled surface. Next to the bowl, there is a piece of torn golden brown bread with a soft inside texture and another white bowl partly visible with similar soup and a bowl of fresh kale leaves nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use turkey sausage instead of Italian sausage?

Yes, turkey sausage is a great lower-fat alternative and will work well in this recipe while still adding good flavor.

Do I need to cook the tortellini separately?

No, the tortellini cooks directly in the soup during the simmering step, absorbing the flavors and saving you an extra pot to clean.

nova cole