Description

If you’re searching for a cozy, flavor-packed meal that’s perfect for any day, this Sausage Tortellini Soup is the answer. Loaded with savory sausage, tender tortellini, and nutrient-rich kale in a creamy broth, this soup delivers a satisfying blend of textures and flavors that will have everyone asking for seconds. It’s easy to prepare, making it a fantastic choice for busy weeknights or a comforting weekend dinner.

Ingredients

1 pound ground pork sausage

1 cup carrots, chopped

1 small onion, chopped

3 cloves garlic, minced

1 tablespoon Italian seasoning

1/4 cup flour

6 cups chicken broth

1 6-ounce can tomato paste

1 cup heavy cream

1 9-ounce package three-cheese tortellini

3 cups kale, chopped

Salt and pepper to taste

Instructions

Start by browning the sausage in a large pot over medium-high heat. Once cooked, remove it from the pot and set it aside.

In the same pot, sauté the carrots and onion until tender. Add in the minced garlic and Italian seasoning, cooking for an additional minute to enhance the flavor.

Sprinkle the flour over the sautéed vegetables, stirring well to coat. Gradually pour in the chicken broth while stirring to create a smooth base. Add the tomato paste and mix thoroughly.

Return the cooked sausage to the pot and stir in the heavy cream. Add the tortellini and let the soup simmer for about 7 minutes, or until the tortellini is cooked through.

Just before serving, stir in the chopped kale and season with salt and pepper to taste.

Notes

Serving Tips

Serve the soup hot, straight from the pot, with a sprinkle of freshly grated Parmesan cheese and a pinch of crushed red pepper flakes for added flavor.
Pair it with warm, crusty bread, garlic breadsticks, or homemade dinner rolls to soak up the creamy broth.
For a balanced meal, add a side of mixed greens or Caesar salad with a light vinaigrette dressing.

Storage Tips

Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3–4 days.
Freezing: If you plan to freeze the soup, avoid adding the tortellini and kale until reheating, as they can become mushy. Freeze the soup base in a freezer-safe container for up to 3 months.
Reheating: Reheat refrigerated soup on the stovetop over medium heat, stirring occasionally, until heated through. For frozen soup, thaw overnight in the refrigerator before reheating and then add fresh tortellini and kale while warming.