Tortellini Soup with Italian Sausage and Kale Recipe
If you’re craving a hearty, comforting meal that’s also packed with flavor, this Tortellini Soup with Italian Sausage and Kale Recipe is going to become your new favorite. I first made it on a chilly evening when I wanted something warm but still fresh, and it totally delivered – rich sausage, tender tortellini, and bright kale all in one bowl is pure magic. What’s great is how quickly it comes together, making it perfect for busy weeknights or a cozy weekend dinner.
One of the things I love most about this Tortellini Soup with Italian Sausage and Kale Recipe is how versatile and satisfying it is. Whether you’re serving it for meal prep lunches or impressing friends at a casual dinner, it hits the spot every time. Plus, the creamy broth contrasted with the slight bite of kale and the savory sausage just tastes like home on a plate – trust me, you’ll want to bookmark this recipe.
Why This Recipe Works
- Balanced Flavors: The mild Italian sausage brings savory depth, while the kale adds freshness and earthiness.
- Quick & Simple: You can make this soup in about 35 minutes, perfect for weeknight dinners.
- Creamy Comfort: A splash of heavy cream creates a luscious broth without heaviness.
- One-Pot Ease: Everything cooks in a single pot, which means less cleanup and more time to relax.
Ingredients & Why They Work
Every ingredient in this Tortellini Soup with Italian Sausage and Kale Recipe plays an important role, creating a harmonious blend of texture and flavor. When shopping, pick fresh kale that’s crisp and vibrant, and opt for good-quality Italian sausage for the best taste.
- Italian sausage: Use mild for a gentle spice or hot if you like a little kick; removing casing ensures it crumbles nicely into the soup.
- Yellow onion: Adds natural sweetness and depth when softened – it’s the classic soup base.
- Garlic cloves: Minced fresh for aromatic punch; garlic always brings a warm layer to any dish.
- Chicken stock: A flavorful liquid base that’s lighter than broth, but you can substitute with vegetable stock if you prefer.
- Crushed tomatoes: Provide a bright acidity and body, balancing the richness of the sausage and cream.
- Tomato paste: Intensifies the tomato flavor and helps thicken the broth.
- Sea salt: Enhances all the flavors – season gradually as you cook for best results.
- Curly kale: Brings a tender crunch and vibrant green color; removing tough stems keeps it from being chewy.
- Fresh tortellini: Cooks quickly and adds pillowy texture; fresh pasta always beats dried for this kind of soup.
- Heavy cream: Adds luxurious creaminess but use sparingly so the soup stays balanced.
- Parmesan cheese (optional): A sprinkle on top for a salty, nutty finish.
- Red pepper flakes (optional): For those who love a touch of heat to kick things up a notch.
Tweak to Your Taste
I’ve found that small tweaks make this Tortellini Soup with Italian Sausage and Kale Recipe truly your own. Whether you like it spicier, creamier, or packed with veggies, feel free to adjust and make this soup something uniquely delicious for you.
- Spicy Upgrade: I once added sliced spicy Italian sausage and a pinch of extra crushed red pepper flakes to turn up the heat, which my family loved.
- Dairy-Free: Swap heavy cream for full-fat coconut milk to keep it rich without dairy.
- Extra Veggies: Feel free to toss in diced carrots or celery when sautéing the onion for more texture and nutrition.
- Protein Switch: Ground turkey or chicken sausage works just as well if you want a lighter option.
Step-by-Step: How I Make Tortellini Soup with Italian Sausage and Kale Recipe
Step 1: Brown the Sausage and Sauté Aromatics
Heat a large pot over medium-high heat and add the ground Italian sausage along with chopped onion and minced garlic. Use a wooden spoon to break the sausage into small pieces. Cook, stirring occasionally, until the sausage is browned and the onions turn translucent—usually about 5 minutes. This step is crucial because browning the meat builds tons of flavor right at the start. Don’t rush it, and don’t forget to drain off extra fat so your soup isn’t greasy.
Step 2: Build the Broth with Tomatoes and Stock
Whisk in your chicken stock, crushed tomatoes, and tomato paste until everything is fully combined. Bring the pot up to a boil, then add the sea salt and lower the heat to a gentle simmer. Let it cook uncovered for about 15 minutes so the flavors meld and it thickens slightly. I like to stir occasionally to prevent sticking, especially since that tomato paste can cling to the bottom if you forget.
Step 3: Add Kale, Tortellini, and Cream
Stir in the torn kale leaves, fresh tortellini, and heavy cream. Cook for just 3 to 5 minutes until the kale wilts and the tortellini is tender but still holds its shape. This short cooking time keeps the kale bright and the pasta perfectly cooked – it’s the final touch that brings the soup together. Keep an eye on the pot here because fresh pasta cooks quickly.
Step 4: Serve and Garnish
Ladle the soup into bowls and top with freshly grated Parmesan cheese and a sprinkle of red pepper flakes if you like a little heat. The cheese melts into the hot broth beautifully, and those pepper flakes add just the right kick. I promise, this last little flourish makes a huge difference.
Pro Tips for Making Tortellini Soup with Italian Sausage and Kale Recipe
- Don’t Overcook the Tortellini: Fresh tortellini cooks really fast, so keep a close eye and taste early to avoid mushy pasta.
- Trim Kale Properly: Removing thick stems before adding kale prevents tough, chewy bites in your soup.
- Brown Sausage Thoroughly: Let the sausage get a good sear and color to develop deep flavor that shines through the broth.
- Adjust Salt Last: Always taste before adding extra salt; the sausage and Parmesan can add plenty of saltiness already.
How to Serve Tortellini Soup with Italian Sausage and Kale Recipe
Garnishes
I love topping this soup with fresh Parmesan cheese because it melts slightly into the warm broth for a rich finish. Sometimes I also sprinkle red pepper flakes for a subtle heat—I find it really wakes up the flavors. Fresh basil or Italian parsley can add a lovely fresh herb note if you have them on hand.
Side Dishes
A crusty loaf of garlic bread or a simple green salad pairs beautifully with this soup. When I want a heartier meal, I serve it alongside roasted vegetables or warm focaccia. The soup is filling on its own, but these sides make it feel even more special.
Creative Ways to Present
For a cozy dinner party, I love serving this soup in mini crocks lined with toasted bread bowls—so inviting and fun. You could also drizzle a little basil oil on top or add a dollop of ricotta cheese for a creamy surprise. It’s such a crowd-pleaser when you dress it up a bit but easy enough to keep simple for every day.
Make Ahead and Storage
Storing Leftovers
I store leftover Tortellini Soup with Italian Sausage and Kale in an airtight container in the fridge, where it keeps well for up to 3 days. I usually wait to add any cheese or spice toppings until serving again to keep things fresh.
Freezing
Because the tortellini can get mushy when frozen, I usually freeze the soup without the pasta. Freeze the broth, sausage, and kale in a freezer-safe container for up to 2 months, then add fresh tortellini when reheating. This way, your soup tastes just like fresh.
Reheating
I reheat leftovers gently on the stove over medium heat, stirring occasionally, and add a splash of water or stock if the soup feels too thick. If adding fresh tortellini, stir it in and cook until tender. This method keeps the texture and flavors bright.
FAQs
-
Can I use frozen tortellini instead of fresh in this soup?
Yes, you can substitute frozen tortellini. Just add it a couple minutes earlier during the simmering stage because frozen pasta takes longer to cook than fresh. Keep an eye on it to avoid overcooking and turning it mushy.
-
Is this soup suitable for freezing with the tortellini included?
It’s best to freeze the soup without the tortellini, as frozen pasta tends to become soft and lose texture once reheated. You can freeze the rest of the soup, then add fresh tortellini when you reheat.
-
Can I make this soup vegetarian?
Absolutely! Use a plant-based sausage and vegetable broth instead of chicken stock. You may want to add extra umami-rich ingredients like mushrooms or sun-dried tomatoes to boost flavor.
-
What other greens can I substitute for kale?
Swiss chard, spinach, or collard greens work well as alternatives. Just adjust the cooking time so they don’t overcook – spinach wilts quickly, while collards need a bit longer.
Final Thoughts
This Tortellini Soup with Italian Sausage and Kale Recipe feels like a warm hug in bowl form, and it’s become a staple in my kitchen whenever I want something comforting yet fresh. Its blend of savory sausage, hearty kale, and tender pasta makes it surprisingly satisfying without being heavy. I hope you give it a try—and once you do, don’t be surprised if it quickly climbs to the top of your go-to soup list too!
Print
Tortellini Soup with Italian Sausage and Kale Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This hearty Tortellini Soup with Italian Sausage and Kale combines savory mild Italian sausage, tender kale, and cheesy tortellini in a rich tomato and cream broth, creating a comforting and flavorful meal perfect for any day.
Ingredients
Main Ingredients
- 1 pound mild Italian sausage, ground or casing removed
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 1 quart chicken stock
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- 1 bunch curly kale, stemmed and roughly torn
- 10 ounces fresh tortellini
- 1 cup heavy cream
Optional Garnishes
- Parmesan cheese, grated for serving
- ¼ teaspoon red pepper flakes, for serving
Instructions
- Cook Sausage and Aromatics: Heat a large pot over medium-high heat. Add the sausage, onions, and garlic. Cook while breaking up the meat with a wooden spoon until the sausage is browned and onions are translucent, about 5 minutes. Drain off any excessive fat.
- Add Liquids and Simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully combined. Bring the mixture to a boil, add salt, then reduce heat and simmer until slightly reduced, about 15 minutes.
- Add Kale, Tortellini, and Cream: Stir in the torn kale, fresh tortellini, and heavy cream. Cook until the kale is wilted and the pasta is tender, about 3 to 5 minutes.
- Serve: Ladle the soup into bowls and top with grated Parmesan cheese and a sprinkle of red pepper flakes if desired. Serve warm.
Notes
- Use mild Italian sausage for a gentler flavor or spicy sausage for a kick.
- If fresh tortellini is unavailable, frozen tortellini works well too.
- Drain excess fat from sausage to keep soup from being too greasy.
- Feel free to substitute kale with spinach or Swiss chard for a different leafy green option.
- To make this soup lighter, reduce or omit the heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days; add extra broth when reheating if it thickens.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
