If you’re on the lookout for a comforting, hearty soup that feels like a warm hug in a bowl, this Creamy Tortellini Soup Recipe is your new best friend. The blend of savory Italian sausage, tender cheese-filled tortellini, and vibrant kale all swimming in a luscious, creamy broth is a guaranteed crowd-pleaser that comes together in just 30 minutes. It’s the perfect dish to cozy up with any day, offering layers of flavor and texture that will make you want to savor every spoonful.
Ingredients You’ll Need
The magic of this Creamy Tortellini Soup Recipe lies in its simple yet essential ingredients. Each one plays a crucial role: the sausage provides rich, meaty depth; garlic and onion build aromatic complexity; tortellini brings tender, cheesy goodness; kale adds freshness and color; and the heavy cream rounds everything out with silky texture.
- Olive oil: Helps to brown the sausage perfectly and adds a subtle fruity richness.
- Italian sausage: Adds a robust, savory flavor and hearty protein to the soup.
- Garlic (3 cloves, minced): Infuses the broth with warm, aromatic notes.
- Sweet onion (1 medium, diced): Brings natural sweetness and depth when sautéed.
- Italian seasoning (2 teaspoons): Combines classic herbs to brighten and season the soup beautifully.
- Chicken stock (4 cups): The flavorful liquid base making every spoonful satisfying.
- Three-cheese tortellini (9-ounce package): The star of the dish, adding rich, cheesy pockets of joy.
- Kale (½ bunch, chopped): Offers a tender, slightly earthy contrast and vibrant green color.
- Heavy cream (â…“ cup): The final touch that creates a lusciously creamy broth.
How to Make Creamy Tortellini Soup Recipe
Step 1: Brown the Sausage
Start by heating olive oil in a large stockpot over medium heat until it shimmers gently. Add the Italian sausage, breaking it up as it cooks until it’s nicely browned and cooked through. This step is where your soup gets its hearty base and irresistible meaty aroma.
Step 2: Sauté Aromatics
Next, stir in the minced garlic, diced onion, and Italian seasoning. Cook everything together until the onions become translucent and fragrant, about 3 to 5 minutes. This builds that deep, savory flavor foundation that carries the whole dish.
Step 3: (Optional) Thicken the Broth
If you prefer a thicker soup, whisk in a little flour at this point and cook it for about a minute. This helps to give the broth a velvety consistency without overpowering the flavors.
Step 4: Add the Stock and Bring to a Boil
Pour in the chicken stock and bring the mixture to a rolling boil. This will create a rich base for the tortellini to cook in and help infuse every ingredient with savory goodness.
Step 5: Cook the Tortellini
Stir in the refrigerated three-cheese tortellini, cover the pot, and let it cook for 5 to 7 minutes until the pasta is tender. The tortellini soak up the broth while staying tender and cheesy inside—pure comfort in each bite.
Step 6: Add the Kale
Once the tortellini are tender, toss in the chopped kale. Cook until the leaves just wilt, adding a lovely burst of color and a gentle, earthy bite that brightens the soup beautifully.
Step 7: Finish with Cream and Seasoning
Finally, stir in the heavy cream to give your soup that signature creamy richness. Taste and adjust the seasoning with salt and pepper to make it just perfect before serving piping hot.
How to Serve Creamy Tortellini Soup Recipe
Garnishes
To elevate your bowl of Creamy Tortellini Soup Recipe, consider sprinkling some freshly grated Parmesan cheese or a handful of chopped fresh basil over the top. A dash of crushed red pepper flakes also adds a lovely kick without overpowering the delicate creaminess.
Side Dishes
A warm, crusty baguette or garlic bread pairs wonderfully with this soup, perfect for dipping into all that delicious broth. For a lighter option, a crisp green salad with vinaigrette complements the richness and adds refreshing balance.
Creative Ways to Present
Serve the soup in rustic ceramic bowls with a small drizzle of extra virgin olive oil on top for a glossy finish. You can also ladle it into mini bread bowls for an Instagram-worthy, cozy presentation that’s sure to impress your family or guests.
Make Ahead and Storage
Storing Leftovers
Allow the soup to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to 3 days, making it an easy and satisfying meal to enjoy the next day.
Freezing
You can freeze this soup, but keep in mind that the texture of the tortellini may soften after thawing. Freeze in a sturdy container for up to 2 months and thaw overnight in the fridge for best results.
Reheating
Reheat gently over medium-low heat on the stove, stirring occasionally. Add a splash of chicken stock or cream if the soup has thickened too much to maintain that creamy, luscious texture.
FAQs
Can I use a different type of pasta instead of tortellini?
Absolutely! While tortellini is classic for this recipe, small pasta shapes like mini ravioli, gnocchi, or even ditalini can work nicely if you want to mix things up.
Is it possible to make this recipe vegetarian?
Yes! Simply swap the Italian sausage for plant-based sausage or sautéed mushrooms for a hearty, meat-free alternative that still delivers great flavor.
How can I make this soup spicier?
Add crushed red pepper flakes while sautéing the garlic and onions or finish the soup with a dash of hot sauce according to your heat preference.
What can I substitute for heavy cream?
If you want a lighter option, half-and-half or whole milk can be used, but the soup will be slightly less rich. For a dairy-free version, coconut cream is a tasty alternative.
Can I prepare this soup in advance for a party?
Definitely! You can prepare the soup base the day before and cook the tortellini and kale just before serving to keep everything fresh and perfectly textured.
Final Thoughts
There’s something inherently joyful about a warm bowl of Creamy Tortellini Soup Recipe, especially when it’s made with love and simple ingredients. It’s the kind of recipe that fits into busy weeknights yet feels special enough for guests or family. Give it a try soon—your taste buds and your soul will thank you for it!
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Creamy Tortellini Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This creamy tortellini soup combines flavorful Italian sausage, tender three-cheese tortellini, and nutritious kale in a rich, savory broth. With its quick preparation and comforting taste, it’s a perfect hearty soup for any day.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 teaspoons Italian seasoning
- 4 cups chicken stock
- 9-ounce package refrigerated three-cheese tortellini
- ½ bunch kale, chopped
- â…“ cup heavy cream
Instructions
- Heat the oil: Heat olive oil in a large stockpot over medium heat until shimmering to prepare the base for sautéing.
- Brown the sausage: Add Italian sausage to the pot and cook until browned, breaking it apart as it cooks to ensure even cooking and texture.
- Sauté aromatics: Stir in the minced garlic, diced sweet onion, and Italian seasoning; sauté until the onions become translucent and fragrant, building flavor.
- Optional thickening: (Optional) Whisk in flour and cook for about one minute to thicken the soup slightly for a creamier consistency.
- Add chicken stock and boil: Pour in the chicken stock and bring the mixture to a boil, preparing the soup base for simmering the pasta.
- Cook tortellini: Stir in the refrigerated three-cheese tortellini, cover the pot, and cook for 5-7 minutes until the pasta is tender and cooked through.
- Add kale: Add the chopped kale to the soup and cook until wilted, incorporating fresh greens and extra nutrients.
- Finish with cream and seasoning: Stir in the heavy cream to add richness, then adjust seasoning to taste before serving the soup hot and comforting.
Notes
- You can skip the flour if you prefer a lighter broth or need a gluten-free option.
- Substitute kale with spinach or Swiss chard if preferred.
- For a spicier version, add crushed red pepper flakes when sautéing the sausage.
- Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.
