This creamy sausage tortellini soup is full of fresh kale, dried herbs, and just the right amount of creaminess. Perfect for the cooler months to come as summer winds down! After you try this, you’ll include it in your weekly meal plan more often than once.
I don’t know about you, but I am so ready for Fall and the cool weather that comes with it. One way that I push for that season is by making warm meals, just like this tortellini soup!
Soup is one of my favorite meals to make because it’s something that stretches out over the course of a few days which helps with busy weeks. Although, I can’t promise you’ll have many leftovers when you make this. It is also such a good comfort meal yet also good for you.
This soup in particular is made with heavy cream which helps to give it density and a richer flavor. I also used homemade chicken broth in this soup to really enhance the flavor (recipe for that coming soon). My mother and grandmother engrained the benefits of using homemade broth into me. When you make homemade broth, the flavor from the bones pours out into your broth and then into your soup. It is also full of health benefits such as providing collagen and has anti-inflammatory effects.
Tortellini also has some good benefits like being full of B vitamins that positively impact your overall health. Kale is also really good for you, supporting your gut, eye, and bone health. Thirdly, sausage is great for your red blood cells!
Tools you may need
Dutch oven or a good soup pot
Measuring cups and spoons
Ground black pepper
Parsley – fresh or dried
Cornstarch – for thickening
Chicken broth – store bought or homemade
How To Make Sausage Tortellini Soup Step-by-Step
Prep your ingredients
Peel your carrots and dice them. Along with celery and onion and set aside.
Cook the sausage
To start, in the bottom of your Dutch Oven or soup pot add your garlic and sausage over medium heat. When slightly browned and your garlic is aromatic, add in your spices – dried oregano, basil, Italian seasoning, parsley, salt and pepper. Then, add in your diced onions, celery, and carrots.
Create the thickener
Next, while the meat is browning, combine the cornstarch and heavy cream. This is what helps thicken the soup and make it creamy.
Add in the broth
Then meat is fully cooked, add in the heavy cream and cornstarch mixture and the broth, bring to a boil, then reduce heat and simmer for 15-20 minutes.
Add Your Kale and Tortellini
To your pot, add your tortellini and kale and let simmer for another 7 minutes.
Transfer to a bowl, top with fresh parsley and serve with homemade bread!
If you make this recipe, we would love to know how it turned out for you! Kindly leave a comment below!
What should I eat sausage tortellini soup with?
One of my favorite things to pair this soup and really any soup with is a homemade no knead bread that has a crispy outside and soft inside. This soup is already loaded with vegetable but having a side salad or roasted veggies would do no harm.
How long does sausage tortellini soup last in the fridge?
This creamy sausage tortellini soup is good in the fridge for up to 5 days! The biggest thing to remember when storing it is to allow it to cool completely before fully covering it. When dinner is done, I usually put it in the fridge without the lid on or you can let it sit out overnight and put it away in the morning. If you put the lid on while it is still hot, it will continue to cool, and your sausage will get dry and your tortellini soggy.
- 1-pound Italian sausage
- 1/2 yellow onion (diced)
- 3 medium sized carrots (peeled and diced)
- 2 stalks celery (diced)
- 2 cloves garlic
- 20 oz tortellini
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 1 1/2 teaspoon Italian seasoning
- 1 1/2 teaspoon dried oregano
- 1 1/2 teaspoon dried basil
- 1 tablespoon parsley - fresh or dried + more for topping at the end
- 2 cups fresh chopped kale
- 1 1/2 cups heavy cream
- 1 1/2 tablespoons cornstarch
- 6 cups chicken broth - preferably homemade *
- Start by prepping your peeled carrots, onion, and celery by dicing them.
- In the bottom of your Dutch oven heated over medium heat, add your sausage and garlic.
- When the sausage is slightly browned and garlic is aromatic, add in your spices - Italian seasoning, dried oregano, dried basil, parsley, salt and pepper.
- Prepare your thickener by mixing the heavy cream and cornstarch.
- Add in your broth and thickener over the sausage and veggies when the meat is fully cooked. Bring to a boil and then let simmer for 15-20 minutes.
- Lastly, add in your kale and tortellini to the pot and let simmer for another 7 minutes.
- Dish into a bowl, top with more parsley, and serve with a side of bread!
* I usually make homemade chicken broth at the beggining of the month to freeze. It is a great thing to have on hand! I freeze mine with shredded chicken in as well, so I did end up adding that into my soup. Tortellini and chicken go great together!
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