Description
A quick and hearty creamy tortellini soup recipe featuring tender pasta in a rich, velvety cream base. This comforting meal is made with savory Italian beef sausage and fresh kale for a satisfying twist.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian beef sausage
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 teaspoons Italian seasoning
- 4 cups chicken stock
- 1 (9-ounce) package refrigerated three-cheese tortellini
- ½ bunch kale, chopped
- ⅓ cup heavy cream
- Salt and black pepper to taste
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground Italian beef sausage, breaking it up with a spoon, and cook until browned. Drain excess fat and set sausage aside.
2. In the same pot, add diced sweet onion and sauté until softened, about 5–7 minutes. Stir in minced garlic and Italian seasoning, cooking for 1 minute until fragrant.
3. Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
4. Return the cooked Italian beef sausage to the pot. Add the refrigerated three-cheese tortellini and chopped kale. Cook for 5–7 minutes, or according to tortellini package directions, until tortellini is al dente and kale has wilted.
5. Reduce heat to its lowest setting. Stir in the heavy cream until fully incorporated. Do not boil after adding the cream to prevent curdling.
6. Season with salt and black pepper to taste. Ladle into bowls and serve immediately.
Notes
Use freshly grated cheese tortellini for best flavor and texture.
Make it vegetarian by substituting sausage with plant-based alternative and using vegetable broth.
For a spicier kick, use hot Italian sausage or add red pepper flakes.
Do not boil once cream is added—this prevents curdling and maintains a silky texture.
Leftovers can be stored in the fridge for up to 3 days, though tortellini may absorb liquid.