This creamy Tortellini Soup made with Italian sausage is a simple, delicious, and comforting meal. With a touch of kale, fresh basil, and thyme, every bite is fresh and vibrant. The best part? It’s all made in one pot and less than 30 minutes! You could call it the unicorn of homemade dinners.
This recipe is one of my favorites at the moment. I’m a fiend for pasta and could, quite honestly, eat it every day. I love to find new and creative ways to sneak it into my weekly meal rotation. I feel like you guys are going to start to see a trend in my favorite ingredients to utilize… cough… fire roasted tomatoes… cough… I’m sorry, they’re just so good!
What I love most about this tortellini soup is that the ingredients are so, seemingly, basic, but the flavor you are rewarded with is just out of this world. It’s all about finding the right ingredients, like, you know, FIRE ROASTED TOMATOES, that will change your cooking game with no extra effort. It’s a no-fail dinner you can whip up on a busy weeknight, but still delicious enough to serve guests. Yes, even your in-laws will be impressed.
Click that big ol’ “Jump to Recipe” at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and instructions. Below you’ll find lots of tips, tricks, and substitutes.
- Olive oil – You can use other mild-flavored oils such as avocado, vegetable/canola, safflower, or sunflower.
- Italian sausage – I used regular sausages and removed them from their casings. If you can find ground sausage, great!
- Onion – I used white, but use whatever you have handy.
- Garlic – Use as much or as little as you like. I always suggest using fresh garlic, but powdered or jarred will work just fine.
- Italian seasoning – Basil, thyme, rosemary, oregano, and marjoram. You can use any combination of your favorite herbs.
- Broth – Chicken, veggie, beef, heck, use pork if that’s what you have.
- Fire roasted tomatoes – This is my secret ingredient! If you’ve never tried these, you’re about to be converted. You can also use crushed tomatoes, diced tomatoes, or tomato sauce.
- Tortellini – I found some delicious bacon and cheddar tortellini. Any flavor will work.
- Kale – The kale adds some much-needed greenery to this recipe. As it cooks down it soaks up all those delicious flavors. Try some spinach if you prefer.
- Half & half – This is half cream and half milk; it’s typically 18%MF. Because of the acidity of the tomatoes, I wouldn’t use regular milk in its place as it may curdle. Anything 10%MF and up will be okay.
- Fresh basil – This is added right at the end for a nice fresh pop of flavor. You can use dried basil but I highly recommend finding it fresh.
How to make tortellini soup
- Brown the sausage and onion: Heat the oil in a soup pot or dutch oven over medium-high heat. Add the sausage and brown until fully cooked, then mix in the onion. Cook until the onion becomes translucent. Add the garlic and Italian seasoning then toast for 30 seconds to 1 minute.
- Simmer and cook the tortellini: Add the broth and fire roasted tomatoes and stir everything together, scraping off the brown bits on the bottom of the pot. Let everything simmer for 10 minutes. Now you can stir in the tortellini, cover the pot, and cook until the tortellini is tender. About 5-7 minutes.
- Finish the soup: Add the kale and allow it to wilt for 1-2 minutes. Stir in the cream, garnish with fresh basil, and enjoy!
How to serve tortellini soup
All of the “soup isn’t a meal!!” haters will be silenced after trying a bowl of this loaded up, filling, deliciousness. I’ll have this soup with a slice of fresh bread and call it a night.
If you’re planning on serving this to guests, however, I have a few tricks up my sleeve to help you turn this into a gourmet plating. Top each bowl with a drizzle of good quality olive oil, some fresh chopped basil, a sprinkle of parmesan cheese, and fresh cracked pepper.
What else can I add to my soup?
It’s really easy to make this recipe your own. You can switch it up every time you make it to have something a little different! Try some of these.
Instead of kale:
- Mustard greens
- Ground beef, pork, chicken, or turkey
- Shredded chicken breast
You can also feel free to use other types of sausage in your tortellini soup. Chicken, turkey, beef, and even lamb would be great.
How to store leftovers
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat either in the microwave or on the stovetop. You can add a splash of broth to the leftover soup if too much has been absorbed by the tortellinis.
How to freeze tortellini soup
Because of the pasta, this tortellini soup is best enjoyed fresh. However, if you don’t mind your tortellini a little softer, it can definitely be stored in the freezer. Store sealed well in an airtight container for 4-6 months.
To reheat, you can either use the microwave or the stovetop. I recommend letting the soup thaw overnight in the fridge if you plan on reheating it on the stove.
Did you love this recipe? Try these!
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- 2 tbsp olive oil
- 1 lb Italian sausage ground or casings removed*
- 1 small white onion diced
- 2 cloves garlic minced
- 1 tbsp Italian seasoning
- 4 cups chicken broth or veggie broth
- 8 oz fire roasted tomatoes 1 can
- 9 oz tortellini 1 package, I used bacon cheddar
- 1/2 bunch kale chopped with stems removed
- 1/2 cup half and half 10-18% cream
- fresh basil chopped, for garnish
- Heat the oil in a soup pot or dutch oven over medium-high heat. Add the sausage and brown until fully cooked, then mix in the onion. Cook until the onion becomes translucent. Add the garlic and Italian seasoning then toast for 30 seconds to 1 minute.
- Add the broth and fire roasted tomatoes and stir everything together, scraping off the brown bits on the bottom of the pot. Let everything simmer for 10 minutes.
- Stir in the tortellini, cover the pot, and cook until the tortellini is tender. About 5-7 minutes.
- Add the kale and allow it to wilt for 1-2 minutes. Stir in the cream and garnish with fresh basil to serve.