Name: Tortellini Soup with Italian Sausage and Kale Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Italian
Ingredients: 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; 1 bunch curly kale, stemmed and roughly torn; 10 ounces fresh tortellini; 1 cup heavy cream; Parmesan cheese, grated; ¼ teaspoon red pepper flakes

Jump to Recipe· 4.9 from 6 reviews

If you’re craving a cozy, hearty soup that feels like a warm hug in a bowl, this Tortellini Soup with Italian Sausage and Kale Recipe is going to become your new best friend. I love how it combines comforting Italian sausage with fresh tortellini and nutritious kale, making it perfect for those chilly nights when you want something satisfying yet wholesome. Plus, it’s a one-pot wonder that’s simple enough to whip up on a busy weeknight but special enough to serve when friends drop by unexpectedly.

What makes this Tortellini Soup with Italian Sausage and Kale Recipe even more worth trying is how quickly it comes together without sacrificing flavor. The rich tomato base, creamy finish, and that lovely hint of garlic just suck you right in. You’ll find yourself making it again and again, and I promise it tastes even better the next day!

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Why This Recipe Works

Balanced Flavors: The savory Italian sausage pairs perfectly with creamy tortellini and slightly bitter kale for a rich, layered taste.
Quick & Easy: This soup comes together in about 30 minutes, making it ideal for a weeknight yet impressive enough for company.
Nutrient-Packed: Adding kale boosts the veggie content without overshadowing the comforting flavors you love.
One-Pot Cleanup: Everything cooks in the same pot, so there’s minimal mess and maximum ease.

A black round pot filled with a creamy orange soup, with light yellow tortellini pasta floating on top in several layers, mixed with dark green kale leaves and small pieces of browned meat spread evenly. The soup looks thick with a smooth texture and some visible red pepper flakes on the surface. A metal ladle with a long gold handle is placed inside the pot on the right side, resting on the white marbled textured surface. A white and gray striped cloth is partially visible in the background on the right side photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Tortellini Soup with Italian Sausage and Kale Recipe plays a role in creating that cozy, satisfying bowl of goodness. From the savory sausage to the tender fresh tortellini, these flavors and textures come together in a way that’s both comforting and fresh. When shopping, look for fresh tortellini (cheese filled is my favorite) and Italian sausage with good seasoning — they really elevate the soup.

Mild Italian Sausage: Provides savory, spicy flavor and richness; remove casing for a soft crumble that cooks evenly.
Yellow Onion: Adds sweetness and depth when sautéed, balancing the sausage’s boldness.
Garlic Cloves: Infuses the broth with aromatic richness—don’t skimp, fresh is best!
Chicken Stock: The flavorful liquid base that brings everything together without overpowering.
Crushed Tomatoes: Give the soup its vibrant, slightly tangy tomato character.
Tomato Paste: Intensifies the tomato flavor for a richer broth.
Sea Salt: Essential for seasoning and bringing out the full flavors.
Curly Kale: Adds a lovely green freshness and texture, plus a punch of nutrients.
Fresh Tortellini: Delicate pasta pillows that soak up all the delicious broth.
Heavy Cream: Brings velvety creaminess that mellows the tomato and sausage, making it luscious.
Parmesan Cheese: Optional finishing touch that adds umami and salty goodness.
Red Pepper Flakes: Optional if you want an extra kick of heat.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Tortellini Soup with Italian Sausage and Kale Recipe is like a blank canvas—you can easily adjust it to suit your preferences or pantry. I often swap kale for spinach when I’m in a hurry and love adding a splash of white wine for a bit of acidity.

Vegetarian Variation: Replace sausage with mushrooms and use vegetable stock, and you’ll still get fantastic umami and texture.
Spicy Kick: Add more red pepper flakes or a dash of hot sauce if you want the soup to bring the heat like I do sometimes!
Cheese Lovers: Try stirring in a little shredded mozzarella or finishing with a dollop of ricotta for extra creaminess.
Seasonal Swaps: When kale isn’t in season, swiss chard or collard greens work beautifully as well.

Step-by-Step: How I Make Tortellini Soup with Italian Sausage and Kale Recipe

Step 1: Brown the Sausage and Sauté Aromatics

Heat a large soup pot over medium-high and add the ground Italian sausage along with chopped onion and minced garlic. Break the sausage up with a wooden spoon so it crumbles and cooks evenly. Cook until the sausage is nicely browned and the onions are translucent, about 5 minutes. This step builds the foundation of flavor, so don’t rush it! Drain any excess fat if you see a lot to keep the soup from getting greasy.

Step 2: Add the Broth and Tomatoes

Whisk in the chicken stock, crushed tomatoes, and tomato paste until everything is evenly combined. Bring the soup to a boil, then add sea salt, reduce the heat to low, and let it simmer. This simmering lets the flavors marry and the broth thicken a bit. Usually, I let it go for about 15 minutes, stirring occasionally so nothing sticks.

Step 3: Stir in Kale, Tortellini, and Cream

When the broth is ready, add the kale and fresh tortellini right into the pot, along with the heavy cream. Cook for about 3 to 5 minutes until the kale wilts and the tortellini is tender—you want that pillowy pasta texture. Stir gently so the tortellini doesn’t break apart. This step really brings it home, adding creaminess and vibrant greens.

Step 4: Serve and Garnish

Ladle the hot soup into bowls and sprinkle with grated Parmesan cheese and a pinch of red pepper flakes if you like a bit of heat. This final touch adds visual appeal and a hit of salty, spicy goodness that always gets compliments!

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Pro Tips for Making Tortellini Soup with Italian Sausage and Kale Recipe

Don’t Overcook the Tortellini: Fresh pasta cooks quickly—start checking for doneness after 3 minutes to keep it tender, not mushy.
Brown the Sausage Well: Browning adds depth to the soup’s flavor, so don’t skip this step or rush it.
Use Fresh Kale: Fresh kale wilts better and tastes less bitter than frozen, giving a nicer texture in this soup.
Simmer to Develop Flavor: Let the soup reduce slightly during simmering to concentrate flavors without drying it out.

How to Serve Tortellini Soup with Italian Sausage and Kale Recipe

A bowl filled with a creamy orange soup base, layered with yellow tortellini pasta floating on top, scattered dark green kale leaves adding texture, and pieces of cooked brown meat mixed throughout. Large white cheese shavings are spread over the dish, along with small red chili flakes on some pasta. The bowl is white with a silver spoon on the left side. It sits on a white marbled surface with a soft cloth with blue and white stripes partially visible below. In the background there is a small brown bowl with red chili flakes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my bowls with freshly grated Parmesan for a savory boost and red pepper flakes for just a touch of heat. Sometimes I add a sprinkle of fresh chopped parsley or basil for a fresh, herbal brightness that really lifts the soup.

Side Dishes

Rustic garlic bread or a sliced baguette with butter is my go-to side and soaks up every bit of that flavorful broth. A crisp green salad on the side also balances the richness of the soup nicely, especially if you’re serving it for a light dinner.

Creative Ways to Present

For special occasions, I serve the soup in mini cast-iron skillets or even bread bowls—it feels extra cozy and festive. Garnishing with a drizzle of good quality olive oil and a sprinkle of fresh cracked pepper adds just a little flair that guests really notice.

Make Ahead and Storage

Storing Leftovers

I usually cool my leftovers quickly and store them in airtight containers in the fridge, where they keep well for up to 3 days. The flavors deepen overnight, so it almost tastes better the next day—but the tortellini can soak up liquid, so a little broth thinning might be needed when reheating.

Freezing

Freezing this soup works best if you freeze the broth and sausage mixture separately from the tortellini and kale. I freeze the base in containers and add fresh tortellini and kale when reheating to avoid mushiness. This way, you get fresh-tasting tortellini every time.

Reheating

I gently reheat in a pot on the stove over medium-low heat, stirring often, and add a splash of broth or water if the soup seems thick. Adding a pinch of fresh herbs or extra Parmesan before serving freshens up the flavors nicely.

FAQs

Can I use frozen tortellini in this Tortellini Soup with Italian Sausage and Kale Recipe?

Yes! Frozen tortellini works fine and just needs a minute or two longer cooking—add it last and cook until tender, but be careful not to overcook as it can get mushy quickly.
Is it possible to make this soup vegetarian?

Absolutely! Swap the Italian sausage for sautéed mushrooms or a plant-based sausage alternative, use vegetable stock instead of chicken, and you’re all set for a delicious vegetarian version.
Can I prepare Tortellini Soup with Italian Sausage and Kale Recipe in advance?

For sure! You can make the soup base ahead and store it without the tortellini and kale. Add fresh pasta and greens just before serving for the best texture and flavor.
What can I substitute for kale if I don’t like it?

Spinach, Swiss chard, or even collard greens are great alternatives. They wilt nicely and absorb the soup’s flavors without overwhelming the dish.

Final Thoughts

This Tortellini Soup with Italian Sausage and Kale Recipe is truly one of those recipes I turn to when I need something that’s quick, comforting, and a little bit special. It’s perfect for sharing with family or friends, or even just treating yourself on a cold evening. I hope you enjoy making it as much as I do and that it finds a cozy little spot in your recipe rotation!