Oh my goodness, let me tell you about my absolute favorite weeknight lifesaver – this creamy Tortellini Soup with Sausage and Kale! As a busy mom constantly juggling soccer practice and homework help, I need meals that feel like a warm hug but don’t keep me chained to the stove all evening. This soup? It’s magic in a bowl.
Picture this: plump tortellini swimming in a rich, tomatoey broth with chunks of savory Italian sausage and ribbons of kale that somehow stay perfectly tender. The first time I made it, my picky seven-year-old actually asked for seconds (and that never happens with greens!). Now it’s our go-to when the weather turns chilly or when we just need some serious comfort food therapy.
Table of Contents
Table of Contents
Why You’ll Love This Tortellini Soup with Sausage and Kale
Oh, where do I even start? This soup is basically a warm, cheesy hug in a bowl—but let me break it down for you:
- Weeknight superhero: From chopping to serving, it’s done in 35 minutes flat. (I’ve timed it between helping with math homework!)
- Creamy without the fuss: That silky texture? Just a splash of heavy cream stirred in at the end—no roux, no complicated steps.
- Hidden greens magic: The kale wilts into tender perfection, and my kids don’t even notice they’re eating something healthy.
- Leftover gold: It somehow tastes even better the next day—if there’s any left, that is!
Honestly, it’s the kind of meal that makes everyone at the table go quiet… then immediately ask for seconds. And isn’t that the best compliment? If you love creamy soups, you might want to check out this gnocchi version too!
Ingredients for Tortellini Soup with Sausage and Kale
Okay, confession time—I used to be the queen of “close enough” measurements until this soup taught me precision pays off. Here’s exactly what you’ll need:
- 1 pound mild Italian sausage (casings removed—trust me, the squeeze-out method is weirdly satisfying)
- 1 medium yellow onion, chopped (I do rough chops because lazy, but you do you)
- 6 garlic cloves, minced (yes, six—this is where flavor lives!)
- 1 quart chicken stock (homemade if you’re fancy, boxed if you’re human)
- 1 (14-ounce) can crushed tomatoes (the secret to that rich base)
- 2 tablespoons tomato paste (that little tube in your fridge? Lifesaver.)
- 1 teaspoon sea salt (start here—you can always add more later)
- 1 bunch curly kale, stemmed and torn (those thick stems? Toss ’em!)
- 10 ounces fresh tortellini (cheese-filled are my favorite, but meat works too)
- 1 cup heavy cream (this is where the magic happens—no skimping!)
- Freshly grated Parmesan cheese (optional, but… is it really optional?)
- ¼ teaspoon red pepper flakes (optional, for those who like a little kick)
See? Nothing crazy—just good, honest ingredients that play together beautifully. Now let’s make some soup!
How to Make Tortellini Soup with Sausage and Kale
Alright, let’s get cooking! This soup comes together so easily—just follow these simple steps and you’ll have a pot of cozy goodness in no time.
Step 1: Brown the Sausage and Aromatics
First, grab your favorite big pot (I use my trusty Dutch oven) and heat it over medium-high. Toss in the sausage, onion, and garlic—the smell alone will make your stomach growl! Break up the meat with a wooden spoon as it cooks until everything’s nicely browned, about 5 minutes. Pro tip: tilt the pot and spoon out any extra grease (your waistline will thank you).
Step 2: Build the Soup Base
Now the fun part! Pour in the chicken stock, crushed tomatoes, and tomato paste, whisking until that tomato paste dissolves completely. Bring it all to a lively boil—you’ll hear the pot singing—then dial it back to a gentle simmer. Let it bubble away for about 15 minutes while the flavors get to know each other.
Step 3: Add Tortellini and Kale
Time for the stars of the show! Stir in the kale and tortellini—watch as those emerald leaves wilt into the broth like magic. After about 3 minutes, pour in the cream (ohhh that creamy swirl!). Keep cooking just until the pasta’s perfectly tender—you don’t want mushy tortellini!
Step 4: Serve and Garnish
Ladle that gorgeous soup into bowls and go wild with toppings! I always shower mine with Parmesan (because cheese is life) and a pinch of red pepper flakes for warmth. Grab some crusty bread, take that first steamy bite, and prepare to fall in love. You can share your finished product on our Facebook page!
Tips for the Best Tortellini Soup with Sausage and Kale
After making this soup more times than I can count (seriously, my family requests it weekly), I’ve picked up some game-changing tricks:
- Fresh tortellini is non-negotiable – The frozen stuff turns to mush faster than you can say “dinner’s ready!”
- Spice it your way – Start with ¼ tsp red pepper flakes, then add more at the table. My husband dumps in extra; my kids? Not so much.
- Leftover magic – Store in airtight containers (the broth thickens beautifully overnight). Reheat gently – that cream can separate if you blast it!
- Kale hack – Rub the leaves between your hands before adding – it tenderizes them and removes any bitterness.
These little tweaks? They take this soup from good to “when are you making it again?!” status. If you are looking for other ways to use sausage, try this Butternut Squash Gnocchi with Sausage.
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Creamy Tortellini Soup with Sausage and Kale in 35 Minutes
A hearty and creamy tortellini soup with Italian sausage and kale, perfect for a comforting meal.
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
- 1 pound mild Italian sausage, 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
- Freshly grated Parmesan cheese, for serving (optional)
- ¼ teaspoon red pepper flakes, for serving (optional)
Instructions
- Heat a large pot over medium-high heat. Add the sausage, onion, and garlic and cook, breaking up the meat with a wooden spoon, until the sausage is browned and the onion is translucent, about 5 minutes. Drain off any excessive fat.
- Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully incorporated. Bring to a boil and add the salt, then reduce the heat to a simmer and cook until slightly reduced, about 15 minutes.
- Stir in the kale, tortellini, and cream. Cook until the kale is wilted and the pasta is tender, 3 to 5 minutes.
- Ladle the soup into bowls. Sprinkle with Parmesan and red pepper flakes, if desired, before serving.
Notes
- Use fresh tortellini for the best texture.
- Adjust the red pepper flakes to your preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 80mg
Variations for Your Tortellini Soup
Listen, I love this soup exactly as written – but hey, kitchens are for playing! Here are my favorite easy swaps when I’m feeling creative (or just raiding the fridge):
- Greens galore: No kale? Baby spinach wilts in beautifully, or try Swiss chard for extra color.
- Meat makeover: Turkey sausage keeps it lighter, or go veggie with plant-based crumbles (just add extra garlic and fennel seeds).
- Pasta party: Cheese tortellini is classic, but mushroom or prosciutto-filled ones? *Chef’s kiss*.
- Creamy options: Half-and-half works in a pinch, or coconut milk for dairy-free (adds a subtle sweetness).
The best part? Every version still gives you that same cozy, soul-warming bowl we all crave.
Serving Suggestions
Oh, let me tell you how we serve this soup at my house! A big hunk of crusty bread for dipping is mandatory—that broth deserves to be sopped up properly. For busy weeknights, I’ll sometimes throw together a quick arugula salad with lemon vinaigrette to balance the richness. But honestly? Sometimes we just go straight for second helpings of soup instead! For another great weeknight option, check out this Fajita Chicken Cottage Cheese Bake.
How to Store and Reheat Tortellini Soup
Okay, confession – this soup rarely lasts long enough to store at my house! But when it does, here’s the scoop: pop leftovers in an airtight container (I love my glass ones) and they’ll keep beautifully for 3 days. When reheating, go low and slow – that cream can get fussy if you rush it! A gentle warm-up on the stove while stirring frequently keeps everything silky smooth.
Nutritional Information for Tortellini Soup with Sausage and Kale
Now, I’m no nutritionist (shocking, right?), but here’s the scoop on what’s in each comforting bowl. Remember, these are estimates—your exact numbers might dance around a bit depending on brands and how generous you are with that Parmesan!
- Calories: 450 per serving
- Fat: 28g (14g saturated)
- Carbs: 35g (4g fiber)
- Protein: 20g
- Sodium: 1200mg
Not too shabby for something that tastes this indulgent, huh? The kale’s working overtime to pack in nutrients while that tortellini keeps everyone happy. Now go enjoy your bowl guilt-free!
Frequently Asked Questions
I get so many questions about this soup every time I share it – here are the ones that pop up most often!
Can I use frozen tortellini?
Technically yes, but fresh is worth the hunt! Frozen tortellini tends to get mushy faster and doesn’t absorb the flavors as well. If you must use frozen, add it straight from the freezer and check for doneness a minute early.
How can I make this dairy-free?
Swap the heavy cream for full-fat coconut milk (the canned kind) – it gives a similar richness without dairy. Just skip the Parmesan topping or use nutritional yeast instead for that cheesy vibe.
My soup got too thick overnight – help!
Totally normal! The tortellini drinks up broth like crazy. Just stir in a splash of chicken stock or water when reheating to loosen it back up.
Can I substitute spinach for kale?
Absolutely! Add baby spinach in the last 2 minutes instead – it wilts way faster. I use about 5 ounces (half a standard bag).
Is there a way to make it less spicy?
Easy peasy – just leave out the red pepper flakes entirely. The sausage has plenty of flavor on its own to carry the soup.
Final Thoughts
There you have it—my family’s favorite soup that somehow manages to be fancy and fuss-free at the same time! I can’t wait for you to experience that first steamy, cheesy, sausage-packed bite. When you make it (because you totally should), tag me on social or leave a comment—I love hearing your kitchen adventures! Now go grab that wooden spoon and get simmering. For more easy recipes, check out our main recipes page.
