If you’re craving something warm, comforting, and packed with vibrant flavors, then this Creamy Sausage Tortellini Soup with Kale Recipe is exactly the bowl of joy you need. It’s a luscious combination of smoky sausage, tender cheese-filled tortellini, and hearty kale all swimming in a rich, creamy broth that feels like a hug in a bowl. This soup isn’t just satisfying; it’s an easy-to-make meal that brings together a beautiful balance of textures and tastes, perfect for any day you want to treat yourself or impress guests with minimal fuss.
Ingredients You’ll Need
All of the ingredients in this recipe come together simply but thoughtfully to create a symphony of flavors. Each component plays a crucial role, whether it’s the savory depth of the smoked sausage or the fresh brightness of kale, making this soup a standout in both taste and nutrition.
- 1 medium onion (minced): Adds a subtle sweetness and aromatic base to the soup.
- 1 ½ tbsp olive oil: Helps to perfectly sauté the onion and sausage for a rich flavor foundation.
- 12 oz smoked sausage (cut in half rounds): Brings smoky, savory deliciousness and a meaty texture.
- 6 cloves garlic (minced): Infuses the soup with fragrant warmth and depth.
- 2 tbsp tomato paste: Adds a concentrated tomato essence for a slight tang and richness.
- 1 tsp oregano: Offers herbal notes that complement the sausage and tomatoes beautifully.
- 1 bay leaf: Provides subtle earthy undertones during the simmering process.
- 6 cups chicken stock: The hearty liquid base that brings everything together.
- 14 oz petite diced tomatoes: Give texture and a fresh, slightly sweet flavor that balances the creamy broth.
- 1 ½ tsp kosher salt (or more to taste): Enhances all the natural flavors and balances the soup.
- 1 bunch kale (stems removed and chopped into thin strips or use spinach): Adds vibrant color and a satisfying slight bite of green goodness.
- 10 oz cheese tortellini (fresh not dried): Soft, cheese-stuffed pasta that makes the soup extra comforting and filling.
- 1 cup heavy cream: Creates the creamy, silky texture that defines this soup.
- ¼ cup parmesan cheese (shaved for garnish): Adds a salty, nutty finish layered on top.
How to Make Creamy Sausage Tortellini Soup with Kale Recipe
Step 1: Sauté the onions
Begin by heating a large dutch oven or soup pot over medium-high heat, then add olive oil and minced onions. Allow the onions to soften and become translucent, about five minutes, to build a sweet, aromatic base for your soup.
Step 2: Brown the sausage
Add the smoked sausage slices directly to the pot with the onions and cook for about three minutes until they develop a lovely browned color. This step releases the sausage’s smoky flavors and adds depth.
Step 3: Add garlic, oregano, and tomato paste
Turn the heat down to medium-low and stir in the minced garlic, oregano, and tomato paste. Cook these for one minute more to let the garlic mellow and the tomato paste deepen in flavor while releasing those fragrant herbs.
Step 4: Pour in chicken stock, bay leaf, and tomatoes
Next, add the chicken stock, bay leaf, and petite diced tomatoes to the pot. Turn the heat back up to bring everything to a boil. Season with kosher salt and then lower the heat to a simmer for 10 minutes, letting the flavors meld beautifully.
Step 5: Prepare the kale
While your soup is simmering, take this time to remove the stems from the kale and chop the leaves into thin strips. This ensures the greens cook quickly and evenly when added.
Step 6: Finish the soup with kale, tortellini, and cream
Remove the bay leaf from the pot, then stir in the chopped kale, fresh cheese tortellini, and heavy cream. Lower the heat to medium-low and let the soup simmer gently for 3 to 5 minutes until the kale has wilted and the tortellini are tender and cooked through.
Step 7: Serve with parmesan and enjoy
Take the pot off the heat, ladle your freshly made Creamy Sausage Tortellini Soup with Kale Recipe into bowls, and sprinkle generously with shaved parmesan cheese. Serve with crusty bread to mop up every last drop of this divine soup.
How to Serve Creamy Sausage Tortellini Soup with Kale Recipe
Garnishes
A sprinkle of freshly shaved parmesan adds a salty, nutty flair that elevates the creamy richness of the soup. For an extra burst of flavor and color, try a pinch of red pepper flakes or a drizzle of good-quality olive oil.
Side Dishes
Crusty bread, such as a baguette or sourdough, is ideal for dipping and soaking up the delicious broth. A crisp green salad with a light vinaigrette can also complement the soup’s richness beautifully, keeping your meal balanced and fresh.
Creative Ways to Present
Try serving this soup in hollowed-out sourdough bread bowls for a rustic, fun experience that instantly impresses. You can also garnish with fresh herbs like parsley or basil for a fresh contrast and an extra pop of green.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Keep the parmesan cheese separate until ready to serve to maintain its freshness and texture.
Freezing
This Creamy Sausage Tortellini Soup with Kale Recipe can be frozen, but it’s best to keep the tortellini separate if possible, as pasta may become softer upon reheating. Freeze the soup base in a freezer-safe container for up to 2 months.
Reheating
Reheat the soup gently on the stovetop over low-medium heat, stirring occasionally. If the soup thickens too much, add a splash of chicken stock or water to loosen it back up. Add fresh tortellini during reheating if you froze it separately.
FAQs
Can I use spinach instead of kale?
Absolutely! Spinach is a fantastic substitute for kale if you prefer a milder flavor and quicker cooking time. Just add it at the same stage as kale and allow it to wilt.
What type of sausage works best for this soup?
Smoked sausage brings a wonderful smoky depth that enhances the soup, but Italian sausage or even chorizo can work nicely depending on the flavor profile you want to achieve.
Is fresh tortellini necessary?
Fresh cheese tortellini is ideal because it cooks quickly and stays tender, complementing the creamy broth. Dried tortellini can be used but might need a bit more cooking time and may not have the same delicate texture.
Can I make this soup vegetarian?
You can by swapping the sausage for a plant-based alternative or hearty vegetables like mushrooms and using vegetable stock instead of chicken stock. The creamy base will still provide richness.
How do I adjust the soup if it’s too salty?
Adding a bit more chicken stock or a splash of water can help dilute the saltiness. You can also add extra kale or tortellini to balance out the flavor and absorb some salt.
Final Thoughts
This Creamy Sausage Tortellini Soup with Kale Recipe is truly one of those soul-soothing meals that you’ll find yourself coming back to again and again. It’s wonderfully cozy but still vibrant with fresh kale and hearty with cheesy tortellini and savory sausage. Give it a try on those days when you want a warm, satisfying bowl that feels like a special treat but is surprisingly simple to make. Trust me, your taste buds and your tummy will thank you!
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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 comforting one-pot meal perfect for any day. Featuring smoked sausage, tender kale, and cheese tortellini in a rich and creamy tomato-based broth, it’s a delightful blend of savory flavors and satisfying textures. Easy to prepare in under 30 minutes, this soup is sure to become a favorite for cozy dinners.
Ingredients
Vegetables & Aromatics
- 1 medium onion, minced
- 6 cloves garlic, minced
- 1 bunch kale, stems removed and chopped into thin strips (or substitute spinach)
Meat
- 12 oz smoked sausage, cut into half rounds
Pantry & Canned Goods
- 1 ½ tbsp olive oil
- 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)
- 10 oz fresh cheese tortellini
Dairy
- 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.
- Sauté onions: Add olive oil and minced onions to the pot and cook for about 5 minutes until onions are soft and translucent.
- Brown the sausage: Add the smoked sausage cut into half rounds to the pot and sauté for 3 minutes until browned and slightly caramelized.
- Add garlic and seasonings: Turn the heat to medium-low and stir in minced garlic, oregano, and tomato paste. Cook for an additional minute to release aromas.
- Simmer with liquids: Pour in chicken stock, add the bay leaf and canned diced tomatoes. Bring the mixture to a boil, season with salt, then reduce heat and let it simmer for 10 minutes to develop flavors.
- Prep the kale: While the soup simmers, remove kale stems and chop the leaves into thin strips or prepare spinach if using.
- Add kale, tortellini & cream: Remove the bay leaf from the soup. Add the chopped kale, fresh cheese tortellini, and heavy cream to the pot. Lower heat to medium-low and let it simmer gently for 3-5 minutes until the kale wilts and the tortellini is cooked through.
- Serve: Remove the soup from heat, ladle into bowls, garnish with shaved parmesan cheese, and serve immediately with crusty bread.
Notes
- Use fresh cheese tortellini for the best texture; dried tortellini may require longer cooking.
- Spinach can be substituted for kale if preferred.
- Adjust salt to taste, especially if the chicken stock is salty.
- For a spicier kick, consider adding red pepper flakes when adding oregano.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
