This creamy tortellini soup recipe is made with Italian sausage, cheesy tortellini, fresh veggies and greens, and a creamy tomato-Parmesan broth.

Now that our kids are in school and the weather has started to cool down, I’m more than ready to dive into soup season. And first up on our list this year is this cozy, creamy tortellini soup. ♡

It’s my slightly healthier take on classic sausage and tortellini soup, made with cheesy tortellini, savory Italian sausage, and chopped kale, all simmered together in a creamy, herby, tomato-Parmesan broth. I like to blend a can of white beans, carrots and onion into the broth for extra nutrients and a boost of protein. And while I’ve always personally preferred to make this soup made with some good-quality spicy Italian sausage, I go the mild route nowadays with our young boys (or swap out the meat for an additional can of beans to make it vegetarian) and it’s still just as cozy and satisfying.

Let’s make some tortellini soup!

Recipe Tips

Detailed recipe instructions are included in the recipe below, but here are a few tips to keep in mind:

  • Use quality tortellini. Fresh or refrigerated tortellini will cook quickly and have the best texture here, but frozen tortellini also works just fine.
  • Use fire-roasted tomatoes. They add a subtle smoky flavor that really enhances the broth. But I know these aren’t available where everyone lives, so regular diced tomatoes will work great too.
  • Adjust the creaminess. Feel free to add more or less cream depending on how rich you’d like the broth.
  • Make-ahead tip. This soup reheats well, but if you’re making it in advance, consider cooking the tortellini separately and adding it just before serving so it doesn’t get too soft and soak up all of the broth.

Recipe Variations

There are lots of delicious ways you can customize this soup, so feel free to play around with the ingredients and make it your own!

  • Make it vegetarian: Omit the sausage and double the beans, or use your favorite plant-based sausage.
  • Use different greens: Swap kale for chopped fresh spinach or collard greens.
  • Add extra veggies: Add extra veggies like zucchini, bell peppers, mushrooms, celery, potatoes, squash, or peas to make the soup even heartier and more colorful.
  • Add a Parmesan rind. If you have a Parmesan rind on hand, toss one into the pot while simmering for even more umami flavor.

More Cozy, Creamy Soups To Try!

Looking for more comforting soup recipes to try this season? Here are a few of our readers’ favorites:


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Creamy Tortellini Soup

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  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 6 to 8 servings
Print Recipe

Ingredients

  • 1 pound ground Italian sausage, mild or spicy
  • 1 medium white onion, diced
  • 1 large carrot, diced
  • 5 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/2 teaspoon crushed red pepper flakes*
  • 4 cups chicken stock
  • 1 (15-ounce) can white beans, rinsed and drained
  • 1 teaspoon Italian seasoning
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 (9-ounce) package cheese tortellini
  • 3 cups chopped fresh kale
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, plus extra for serving
  • 3 tablespoons minced fresh basil
  • fine sea salt and freshly-ground black pepper

Instructions

  1. Brown the sausage. Heat a large stockpot over medium-high heat. Add the sausage and cook, crumbling it with a wooden spoon as it cooks, until browned. Use a slotted spoon to transfer the sausage to a clean bowl and set aside.
  2. Sauté the veggies. Add the white onion and carrot to the leftover sausage grease (adding in extra oil if needed). Sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring frequently. Add the tomato paste and crushed red pepper flakes and sauté for 2 minutes, stirring frequently.
  3. Simmer. Add the chicken stock, white beans, Italian seasoning and stir to combine. Continue cooking until the soup reaches a simmer. Reduce heat to medium-low, cover and simmer for 5 minutes or until the carrots are tender.
  4. Blend. Using an immersion blender, purée the soup until smooth.
  5. Finish. Add the diced tomatoes, tortellini, kale, cream, Parmesan, basil and stir to combine. Continue cooking for 3-5 minutes or until the tortellini is tender.
  6. Season. Taste the broth and season with salt and pepper as needed. (I added about 1 teaspoon salt and ½ teaspoon black pepper.)
  7. Serve. Serve immediately garnished with extra Parmesan. Enjoy!

Notes

Crushed red pepper flakes: If you’re using spicy Italian sausage, I’d recommend skipping the red pepper flakes at first. But feel free to add them in if you’d like an extra kick of heat.