If you’re craving a comfort meal that warms the soul and delights your taste buds, this Creamy Sausage Tortellini Soup with Kale Recipe is exactly what you need. It’s a luscious combination of smoky sausage, tender cheese tortellini, and vibrant kale all swimming in a rich, creamy broth that feels like a big, cozy hug in a bowl. The flavors meld beautifully with just the right amount of seasoning, making it a perfect weeknight dinner or a dish to impress your friends without breaking a sweat in the kitchen.
Ingredients You’ll Need
All you need are some simple, wholesome ingredients that each bring their unique flair to this soup. From fragrant garlic and onions for depth, to the fresh bite of kale that balances the richness, every element matters and works together to create the magic.
- 1 medium onion (minced): Adds a mild sweetness and foundational flavor to the soup.
- 1 ½ tbsp olive oil: For sautéing and providing a smooth mouthfeel.
- 12 oz smoked sausage (cut in half rounds): Gives a smoky, savory punch that makes the soup hearty.
- 6 cloves garlic (minced): Intensifies the aroma and adds a wonderful garlicky kick.
- 2 tbsp tomato paste: Deepens the tomato flavor and adds a subtle richness.
- 1 tsp oregano: Lends an herby note that complements the sausage perfectly.
- 1 bay leaf: Imparts a subtle earthy tone that enhances the broth.
- 6 cups chicken stock: The soup’s flavorful base, making everything come together.
- 14 oz petite diced tomatoes: Adds brightness and acidity to balance the creamy components.
- 1 ½ tsp kosher salt (or more to taste): Essential for seasoning and enhancing all the flavors.
- 1 bunch kale (stems removed and chopped thin): Boosts nutrition with a slight bitterness and a fresh, leafy texture.
- 10 oz cheese tortellini (fresh not dried): Soft and cheesy, they turn this soup into a satisfying meal.
- 1 cup heavy cream: The secret ingredient making the soup perfectly creamy and indulgent.
- ¼ cup parmesan cheese (shaved for garnish): Adds a nutty, salty finish that is simply irresistible.
How to Make Creamy Sausage Tortellini Soup with Kale Recipe
Step 1: Sauté Onions and Sausage
Start by heating your large dutch oven or soup pot over medium-high heat. Pour in the olive oil and toss in the minced onion. Cook them gently for about 5 minutes until the onions turn translucent and fragrant. Next, add the smoked sausage cut into half rounds. Sauté these for around 3 minutes until they brown nicely, which brings out their incredible smoky flavor and juices that will enhance the soup base.
Step 2: Build Flavor with Garlic and Tomato Paste
Lower the heat to medium-low, then stir in the minced garlic, oregano, and tomato paste. Cook this mixture for about a minute to let the tomato paste caramelize slightly, building richness and a beautiful depth in your broth. This is where the soup starts to develop that amazing savory foundation.
Step 3: Add Liquids and Simmer
Pour in the chicken stock, followed by the bay leaf and petite diced tomatoes. Bring everything to a gentle boil, then season with kosher salt to taste. Reduce the heat and let the soup simmer for 10 delicious minutes. This time allows the flavors to marry and the broth to take on a fuller body that will carry the other ingredients perfectly.
Step 4: Prep the Kale
While your soup bubbles away, take a moment to prep the kale. Remove the tough stems and chop the leafy parts into thin strips. This ensures that the kale wilts beautifully and blends seamlessly without overwhelming the soup with bitterness or toughness.
Step 5: Final Touches with Kale, Tortellini, and Cream
Discard the bay leaf from the pot. Add the chopped kale, fresh cheese tortellini, and heavy cream to the soup. Turn the heat down to medium-low and let everything simmer together for another 3 to 5 minutes. You’ll know it’s ready once the kale is nicely wilted and the tortellini is tender but still holds its shape, swimming in the luscious creamy broth.
Step 6: Serve and Garnish
Remove the pot from the heat and ladle the soup into warm bowls. Top each serving with shaved parmesan cheese for that nutty, salty pop that makes every spoonful unforgettable. Serve alongside crusty bread to soak up every last drop.
How to Serve Creamy Sausage Tortellini Soup with Kale Recipe
Garnishes
Beyond parmesan cheese, try sprinkling freshly cracked black pepper or a pinch of red pepper flakes for a subtle heat surprise. A drizzle of good-quality olive oil or some crispy fried sage leaves also make wonderful garnishes that add texture and personality to the dish.
Side Dishes
This soup shines on its own, but pairing it with a warm, crusty baguette or garlic bread can elevate your meal. A crisp green salad with a light vinaigrette provides a refreshing contrast to the creamy richness, creating balance on your plate.
Creative Ways to Present
For a cozy gathering, serve the soup in mini bread bowls to delight your guests with edible containers. Alternatively, sprinkle toasted pine nuts or fresh herbs such as basil or parsley on top to make a vibrant, eye-catching presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 days. Keep it chilled and sealed to preserve the creamy texture and freshness of the kale and tortellini.
Freezing
While you can freeze this soup, keep in mind fresh tortellini and kale may soften after thawing. If freezing, consider adding fresh kale and tortellini after reheating for best texture. Store in freezer-safe containers for up to 2 months.
Reheating
Reheat gently on the stove over low heat to prevent the cream from separating. Stir occasionally until warmed through. Adding a splash of chicken stock as you reheat can help restore the silky consistency if it thickens too much.
FAQs
Can I use dried tortellini instead of fresh?
Yes, you can substitute dried tortellini but remember that cooking times might be longer. Add them a bit earlier in the simmering process to make sure they’re tender and perfectly cooked.
Is it okay to substitute kale with spinach?
Absolutely! Spinach works wonderfully if you prefer a milder green. It wilts faster, so add it towards the very end of cooking to avoid overcooking.
Can I make this soup vegan or vegetarian?
To make a vegetarian version, swap the sausage with a plant-based alternative and use vegetable broth instead of chicken stock. For vegan, also replace heavy cream with coconut milk or a cashew cream to keep it creamy.
What can I use instead of heavy cream?
For a lighter soup, half-and-half or whole milk can be substituted, but the soup won’t be quite as rich. Coconut cream is a tasty non-dairy alternative that still delivers excellent creaminess.
How spicy is this soup?
This recipe is mild and flavorful but not spicy. You can add smoked paprika or chili flakes if you like a bit of heat, adjusting to your palate.
Final Thoughts
This Creamy Sausage Tortellini Soup with Kale Recipe is one of those dishes that feels like an immediate classic once you try it. Easy to make yet full of comforting, complex flavors, it’s sure to become a go-to meal during cooler days or whenever you want something cozy and delicious. Give it a whirl in your kitchen—you’ll love how simple ingredients come together to create something so wonderfully satisfying.
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Creamy Sausage Tortellini Soup with Kale Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
This Creamy Sausage Tortellini Soup with Kale is a hearty and flavorful dish perfect for a cozy meal. Featuring tender smoked sausage, fresh kale, and cheese tortellini in a creamy tomato-based broth, this soup combines rustic Italian flavors with wholesome ingredients. Ready in just 30 minutes, it’s an easy-to-make soup that warms both body and soul.
Ingredients
Soup Base
- 1 medium onion, minced
- 1 ½ tbsp olive oil
- 12 oz smoked sausage, cut in half rounds
- 6 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp oregano
- 1 bay leaf
- 6 cups chicken stock
- 14 oz petite diced tomatoes
- 1 ½ tsp kosher salt (or more to taste)
Greens and Pasta
- 1 bunch kale, stems removed and chopped into thin strips (or use spinach)
- 10 oz cheese tortellini, fresh (not dried)
Finishing
- 1 cup heavy cream
- ¼ cup parmesan cheese, shaved for garnish
Instructions
- Heat the Pot: Heat a large dutch oven or soup pot over medium-high heat to prepare for sautéing the ingredients.
- Sauté Onions: Add olive oil and the minced onions to the pot. Cook for about 5 minutes until softened and translucent, which will build the flavorful base.
- Cook Sausage: Add the sliced smoked sausage to the pot and sauté for about 3 minutes until they become browned and slightly caramelized, adding depth to the soup.
- Add Aromatics: Reduce heat to medium-low. Stir in minced garlic, oregano, and tomato paste. Cook for 1 minute to develop the flavors and enhance the aroma.
- Simmer Soup Base: Pour in chicken stock, add the bay leaf and diced tomatoes. Bring the mixture to a boil, then season with salt. Reduce heat and let it simmer gently for 10 minutes to meld flavors.
- Prepare Greens: While the soup is simmering, remove the kale stems and chop the leaves into thin strips, or prepare spinach if using as a substitute.
- Finish Cooking: Remove the bay leaf from the pot. Add chopped kale, fresh cheese tortellini, and heavy cream. Simmer over medium-low heat for 3 to 5 minutes until the kale is wilted and tortellini is cooked through.
- Serve: Take the pot off the heat. Ladle the soup into bowls, garnish with shaved parmesan cheese, and serve hot with crusty bread on the side.
Notes
- Use fresh cheese tortellini rather than dried for best texture and flavor.
- Kale can be substituted with spinach for a milder taste.
- Adjust salt to taste, especially if using salted chicken stock.
- For a lighter option, substitute heavy cream with half-and-half or milk, though it may reduce creaminess.
- Leftovers can be refrigerated up to 3 days; reheat gently to avoid overcooking the tortellini.
