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Tortellini Soup with Italian Sausage and Kale

Tortellini Soup with Italian Sausage and Kale

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian-American
Servings 8
Calories 420 kcal

Ingredients
  

  • Main Components:
  • 1 lb mild Italian sausage ground or with casing removed
  • 1 medium yellow onion chopped
  • 6 garlic cloves minced
  • 1 quart chicken stock
  • 1 14 oz can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp sea salt
  • Fresh Elements:
  • 1 bunch curly kale stems removed and leaves torn
  • 10 oz fresh tortellini
  • 1 cup heavy cream
  • Optional Garnishes:
  • Grated Parmesan cheese for serving
  • ¼ tsp red pepper flakes for serving

Instructions
 

  • Cook Sausage and Vegetables
  • Begin by heating a large, heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it into bite-sized pieces with a wooden spoon. The key here is achieving proper browning—don’t rush this step. Cook for 3-4 minutes until the sausage develops a golden crust, then add the chopped onion and minced garlic. Continue cooking for another 2-3 minutes until the onion becomes translucent and fragrant. This foundation step creates the flavor base that makes restaurant-quality soup at home possible.
  • Add Liquids and Tomatoes
  • Whisk in the chicken stock, ensuring you scrape up any browned bits from the bottom of the pot—these caramelized pieces add incredible depth. Add the crushed tomatoes and tomato paste, whisking until the tomato paste completely dissolves. Bring the mixture to a rolling boil, then add the sea salt and reduce heat to maintain a gentle simmer. Allow the soup to cook undisturbed for 15 minutes, letting the flavors marry and intensify.
  • Add Kale, Tortellini, and Cream
  • Stir in the torn kale leaves first—they need slightly more time to wilt and become tender. Add the fresh tortellini next, followed by the heavy cream. The cream should be added gradually while stirring to prevent curdling. Cook for 3-5 minutes, until the kale has wilted completely and the tortellini floats to the surface, indicating they’re perfectly cooked and ready to serve.
  • Serve with Style
  • Ladle the hot soup into warmed bowls for the best presentation. Top each serving with freshly grated Parmesan cheese and a light sprinkle of red pepper flakes for those who enjoy a subtle heat. Serve immediately with crusty bread or garlic breadsticks for a complete Italian-inspired meal.

Notes

Storage and Meal Prep Tips

This tortellini soup stores well in the refrigerator for up to 4 days, though the pasta may absorb some liquid. When reheating, add a splash of chicken stock to restore the original consistency. For best results, store the soup and pasta separately if meal prepping.
Freezing is possible but requires technique. Freeze the soup base without the tortellini and cream. When ready to serve, thaw the base, bring to a simmer, then add fresh tortellini and cream. This method preserves the pasta’s texture and prevents the cream from separating.