Tortellini Soup with Italian Sausage and Kale Recipe
There’s something incredibly satisfying about a big bowl of warm, hearty soup, especially when it’s packed with flavors that remind you of an Italian kitchen on a chilly evening. This Tortellini Soup with Italian Sausage and Kale recipe is one of those soul-warming dishes that feels like an instant hug from the inside. It’s both rustic and comforting, making it a perfect go-to for nights when you want something cozy but still a bit special.
What I love most about this Tortellini Soup with Italian Sausage and Kale recipe is how effortlessly it comes together without compromising on flavor. The Italian sausage adds just the right amount of savory spice, while fresh kale brings a nice, healthy crunch and color. Plus, the tender tortellini rounds it out with a delightful pasta bite that makes each spoonful inviting. Trust me, once you try this, it’s going to be a repeat in your recipe rotation.
Why This Recipe Works
- Balanced Flavors: The spicy Italian sausage pairs perfectly with the sweetness of the tomatoes and earthiness of the kale.
- Quick & Easy: It comes together quickly with simple steps — perfect for busy weeknights without sacrificing taste.
- Comforting Texture: The tender tortellini provides a delightful chew that transforms this soup into a satisfying meal.
- Versatile & Customizable: You can tweak the heat, swap greens, or try different cheeses to match your mood and pantry.
Ingredients & Why They Work
This Tortellini Soup with Italian Sausage and Kale recipe shines because the ingredients complement each other to create a rich, layered flavor profile. When selecting your ingredients, fresh tortellini and good-quality Italian sausage can really elevate the dish in the best way.
- Italian sausage: Brings savory, slightly spicy depth — choose mild or spicy based on your heat preference.
- Yellow onion: Adds natural sweetness and aromatic base to build flavor.
- Garlic cloves: Give that classic Italian fragrance and a flavor kick when sautéed.
- Chicken stock: Acts as the flavorful liquid foundation instead of water for a richer soup.
- Crushed tomatoes: Provide a fresh acidity and luscious tomato taste without overpowering.
- Tomato paste: Intensifies the tomato flavor and adds pleasant thickness to the broth.
- Sea salt: Enhances all the flavors naturally — don’t skimp!
- Curly kale: Adds color, nutrients, and a slightly bitter crunch that balances the richness.
- Fresh tortellini: The star pasta that cooks quickly and soaks up all those flavors beautifully.
- Heavy cream: Gives the soup a silky, indulgent texture that makes every sip smooth and luscious.
- Parmesan cheese (optional): Adds sharp umami for finishing touch and garnishing.
- Red pepper flakes (optional): Great for a little extra heat if you like your soup with a kick.
Tweak to Your Taste
This Tortellini Soup with Italian Sausage and Kale recipe is a canvas for your cravings. I love to adjust the spice level or swap out the kale for other greens depending on what I have on hand — and trust me, it still tastes amazing!
- Variation: When I want a creamier bite, I sometimes stir in a splash of white wine or add mushrooms for earthiness; it adds a new dimension without complicating things.
- Dietary modification: Use turkey sausage or plant-based sausage alternatives if you want a leaner or vegetarian version.
- Seasonal change: Spinach or Swiss chard makes a nice swap for kale when it’s out of season or if you want a milder green.
- Extra protein: Toss in cooked white beans or chickpeas for a little extra heartiness.
Step-by-Step: How I Make Tortellini Soup with Italian Sausage and Kale Recipe
Step 1: Sauté the Sausage, Onion, and Garlic
Start by heating a large pot over medium-high heat. Add your Italian sausage (remove it from its casing if needed), chopped onion, and minced garlic. Use a wooden spoon to break up the sausage as it browns. Cook until the sausage is browned and the onions turn translucent — about 5 minutes. Don’t rush this step; letting the flavors develop here sets the stage for the whole soup. If you notice a lot of fat pooling, carefully drain the excess to keep the soup from feeling greasy.
Step 2: Add Liquids, Tomatoes, and Simmer
Whisk in the chicken stock, crushed tomatoes, and tomato paste until everything is combined. Bring the mixture to a boil, then add the sea salt. Lower the heat to a gentle simmer and let it cook down for about 15 minutes. This simmering time helps thicken the soup base and marry all those vibrant flavors.
Step 3: Stir in Kale, Tortellini, and Cream
Once the base has reduced slightly, add in the curly kale, fresh tortellini, and heavy cream. Stir everything to combine and continue cooking for 3 to 5 minutes. You’re looking for the kale to wilt and the tortellini to become tender but not mushy. Fresh tortellini cooks up fast, so keep an eye on it to achieve a perfect texture.
Step 4: Serve and Garnish
Ladle your beautiful soup into bowls and top with freshly grated Parmesan cheese and a pinch of red pepper flakes if you want a little zing. This final touch really brings all the flavors together.
Pro Tips for Making Tortellini Soup with Italian Sausage and Kale Recipe
- Don’t Overcook the Tortellini: Fresh tortellini cooks quickly — keep your timer handy and check early to avoid mushiness.
- Degrease the Sausage: Removing excess fat after browning stops the broth from being oily and keeps the final soup light.
- Use Fresh Greens: Curly kale holds up well without getting mushy, but feel free to try baby kale or spinach for a more tender leaf.
- Simmer to Blend Flavors: Don’t skip the 15-minute simmer after adding tomatoes and stock — it develops a much more robust flavor.
How to Serve Tortellini Soup with Italian Sausage and Kale Recipe
Garnishes
I always sprinkle on freshly grated Parmesan cheese — it adds that perfect salty, nutty finish that makes each bite special. If you enjoy a bit of heat, a light dusting of red pepper flakes goes a long way. For an extra fresh contrast, I sometimes add a drizzle of good-quality olive oil or a sprinkle of chopped fresh basil.
Side Dishes
Crusty Italian bread or garlic breadsticks are my favorite sides here — they’re perfect for dipping and soaking up every last drop of that luscious broth. A simple arugula salad with lemon vinaigrette offers a refreshing, bright counterpoint to the soup’s richness.
Creative Ways to Present
For entertaining, I like to serve this soup in rustic bread bowls — it’s always a conversation starter and adds a cozy, casual vibe. Another fun idea is layering the soup in clear mugs with a sprinkle of cheese and microgreens on top, which looks stunning and feels special without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, making it even more delicious when reheated. Just be sure to keep the tortellini submerged to prevent it from drying out.
Freezing
Freezing works well if you slightly undercook the tortellini before freezing — that way, it won’t turn mushy after reheating. Freeze in portion-sized containers for easy thawing and reheat gently on the stovetop to keep the cream from separating.
Reheating
Reheat leftovers on the stovetop over low to medium heat, stirring gently to combine everything. If the soup gets too thick, add a splash of chicken stock or water to loosen it up. Avoid microwaving for best texture and flavor, especially to keep the cream from curdling.
FAQs
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Can I use frozen tortellini for this Tortellini Soup with Italian Sausage and Kale recipe?
Absolutely! Frozen tortellini works great here. Just add a couple of extra minutes to the cooking time until they’re tender. Keep an eye on them so they don’t overcook and become mushy, since frozen pasta can vary slightly by brand.
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Is it okay to substitute kale with another green?
Yes! Spinach, Swiss chard, or even collard greens can all be swapped in. Each has a slightly different texture and flavor, so choose based on your preference. Just adjust the cooking time — tender greens like spinach need less time to wilt.
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How can I make this soup spicier?
Increase the red pepper flakes or opt for spicy Italian sausage instead of mild. You can also add a splash of hot sauce right before serving if you want an extra kick without altering the cooking process.
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Can I prepare this soup without cream for a lighter version?
Yes, just skip the heavy cream to keep it lighter and dairy-free. The soup will still be tasty because of the sausage and tomatoes, but it won’t have that rich, velvety finish. Try adding a drizzle of olive oil at the end to add a touch of silkiness instead.
Final Thoughts
This Tortellini Soup with Italian Sausage and Kale recipe holds a special place in my kitchen because it’s consistently satisfying, easy enough for a weeknight, and tasty enough to impress guests. I hope you enjoy making it as much as I do — it’s like having a little bit of Italy bubbling away on your stove. Give it a try soon; I promise it’ll become one of your favorites 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
A hearty and comforting Tortellini Soup featuring mild Italian sausage, kale, and creamy tomato broth, perfect for a satisfying meal any day of the week.
Ingredients
Soup Base
- 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
Vegetables & Pasta
- 1 bunch curly kale, stemmed and roughly torn
- 10 ounces fresh tortellini
Finishing Touches
- 1 cup heavy cream
- Parmesan cheese, grated for serving (optional)
- ¼ teaspoon red pepper flakes, for serving (optional)
Instructions
- Cook Sausage and Aromatics: Heat a large pot over medium-high heat. Add the sausage, chopped onion, and minced garlic. Cook, breaking up the meat with a wooden spoon, until the sausage is browned and the onion becomes translucent, about 5 minutes. Drain off any excessive fat from the pot.
- Add Liquids and Simmer: Whisk in the chicken stock, crushed tomatoes, and tomato paste until fully combined. Bring the mixture to a boil, then add the sea salt. Reduce the heat to a simmer and let the soup cook until it slightly reduces and thickens, about 15 minutes.
- Incorporate Kale, Tortellini, and Cream: Stir in the torn kale, fresh tortellini, and heavy cream. Continue cooking for 3 to 5 minutes, or until the kale is wilted and the tortellini pasta is tender.
- Serve the Soup: Ladle the soup into bowls. Garnish with grated Parmesan cheese and a sprinkle of red pepper flakes if desired. Serve hot and enjoy!
Notes
- For a spicier soup, increase the red pepper flakes according to taste.
- Use fresh tortellini for a tender texture; frozen will also work but may add extra cooking time.
- To make it dairy-free, substitute heavy cream with coconut cream or omit it altogether.
- Stemming and tearing the kale helps it wilt evenly without tough stems in the soup.
- Drain excess fat after browning the sausage to keep the soup from becoming too greasy.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 70 mg
