Go Back

Parmesan Italian Sausage Tortellini Soup

Print Recipe
A bowl of creamy soup with tortellini, ground sausage, kale, and tomatoes, with a spoon resting inside.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Ingredients

  • 1 lb Italian sausage mild or spicy, casings removed
  • 1 tbsp olive oil only if sausage is lean
  • 1 small yellow onion diced
  • 3–4 cloves garlic minced
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp pepper
  • 1/4 tsp red pepper flakes optional, for heat
  • 4 cups chicken broth
  • 1 (14.5 oz) can diced tomatoes, with juices
  • 1 (9 oz) package refrigerated cheese tortellini
  • 3 cups chopped kale tough stems removed
  • 1 cup heavy cream or half-and-half for lighter version
  • 1/2 cup freshly grated Parmesan cheese

Instructions

  • Brown the Sausage: In a large pot or Dutch oven over medium heat, cook the sausage until browned and cooked through, breaking it up as it cooks. Drain excess grease if needed.
  • Sauté Aromatics: Add onion and cook 3–4 minutes until soft. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook 1 more minute.
  • Add Broth & Tomatoes: Pour in chicken broth and diced tomatoes with their juice. Bring to a boil.
  • Add Tortellini & Kale: Stir in tortellini and chopped kale. Reduce heat and simmer for about 57 minutes, or until tortellini is tender and kale is wilted.
  • Make It Creamy: Stir in the heavy cream and Parmesan cheese. Simmer another 2–3 minutes until heated through and slightly thickened.
  • Serve: Serve hot with crusty bread or garlic toast.

Notes

Q: Can I use frozen tortellini instead of refrigerated?

A: Yes, just adjust the cooking time according to the package instructions—usually 2–3 minutes longer.

Q: What can I use instead of kale?

A: Baby spinach, Swiss chard, or escarole are great substitutes. Add spinach in the last 1–2 minutes of cooking.

Q: Can I make this ahead of time?

A: Yes, but for best texture, cook and store the tortellini separately and add it when reheating.

Q: Can I freeze this soup?

A: Cream-based soups don’t freeze well as the texture can change, but you can freeze the soup before adding the cream and tortellini. Add them fresh when reheating.
Servings: 6 servings
Calories: 480kcal