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Creamy One-Pot Italian Sausage Tortellini Soup

A spoonful of creamy sausage tortellini soup, showing tortellini, crumbled sausage, and kale being lifted from a white bowl.
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Make this hearty, creamy soup with Italian sausage and cheesy tortellini on the stovetop. It is a simple, one-pot meal ready in under 40 minutes, perfect for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound Italian sausage (sweet or hot), casings removed
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (9 ounce) package refrigerated cheese tortellini
  • 2 cups fresh kale, chopped (stems removed)
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth and diced tomatoes (with their juice). Add the Italian seasoning, oregano, and red pepper flakes, if using. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to meld.
  6. Increase the heat to medium-low. Add the refrigerated tortellini to the pot. Cook according to package directions, usually about 3 to 5 minutes, until the tortellini float and are cooked through.
  7. Stir in the chopped kale and cook until it wilts, about 2 minutes.
  8. Remove the pot from the heat. Stir in the heavy cream and Parmesan cheese until the soup is creamy and the cheese is melted. Do not boil after adding the cream.
  9. Taste the soup and adjust seasoning with salt and pepper as needed.
  10. Serve hot. This is a great option for a quick Italian dinner.

Notes

  • For a slow cooker version, brown the sausage and sauté the vegetables first. Transfer everything except the tortellini and cream to the slow cooker. Cook on low for 6 hours or high for 3 hours. Stir in the tortellini and cream during the last 30 minutes of cooking.
  • If you prefer a thicker soup, you can substitute half of the chicken broth with half-and-half or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added before the tortellini.
  • Use fresh spinach instead of kale if you do not have kale on hand.

Nutrition

Find it online: https://devourdish.com/sausage-tortellini-soup-recipe/