This creamy tortellini soup recipe, which I first shared in 2018, was my first experience with having a recipe go viral. It’s easily the most popular recipe we’ve ever shared, and it’s no surprise! Savory, rich, creamy tomato soup with loads of sausage and tortellini and kale, it’s a hearty meal in a bowl and it’s ready in 35 minutes.
What Our Readers Say
One of my favorite soups of all time to both eat and make. Incredibly flavorful and could not be easier to make. This recipe will always be a staple in my house!! - Julianna
Creamy Tortellini Soup Ingredients
- Tortellini: Grab the fresh kind (it’ll be refrigerated). Cheese-filled or meat-filled — your choice!
- Sausage: Mild Italian sausage is what I usually use. It can be fatty, so you may need to pour off some fat after browning.
- Heavy cream: You could sub full-fat coconut milk to make a dairy-free version, but heavy cream is my favorite!
- Stock: Chicken stock or veggie stock.
- Onions & garlic
- Tomatoes: Canned and tomato paste for double umami whammy!
- Kale: There are so many types of kale, use whatever you like best. Just be sure to remove the tough stems.
How To Make Creamy Tortellini Soup
- Brown the sausage with the onions and garlic.
- Add the stock, tomatoes and tomato paste.
- Simmer for about 15 minutes.
- Stir in kale, cream and tortellini.
- Simmer for just a couple more minutes.
- Serve!
How To Store Leftovers
*If* you do have leftover tortellini soup, and we'd be surprised if you do. You can store this tortellini soup in the refrigerator for up to four days. The tortellini will get softer with time, but that’s OK. My favorite way to warm it up is on the stove top, but you can microwave it in a pinch. Because of the cream, this soup doesn’t freeze well.
Tips For Freezing + Meal Prep
You CAN use this recipe as a freezer recipe for meal prep. To avoid soggy tortellini, make the soup all the way until the step where you would add the kale, cream and tortellini. Then stop! Cool and freeze that sausage soup base in labeled, freezer-safe containers for up to two months. When you’re ready to serve it, thaw the soup base in the fridge overnight. Then, bring the soup base to a gentle simmer. Add the tortellini, cream and kale and let it gently simmer until the tortellini is cooked through.
Variations
- Use different sausages: I’ve made this soup with hot Italian sausage, sweet Italian sausage, and even chicken or turkey sausage. All work well!
- Make it vegetarian: I’ve done this and the soup is still delicious! You can use a vegetarian sausage, like Beyond, Gimme Lean, or Impossible.
- Use a different filled pasta: Mini cheese ravioli (which I can usually find in the refrigerated area of my local grocery store) are particularly fun.
- Use dried tortellini: You can find shelf-stable dried tortellini near the other dried pastas, and it will work for this soup! It would need a longer cook time and more liquid, so we recommend cooking it separately then tossing it in the soup!
- Swap a different green veggie for kale: Spinach, collards, beet greens, or really any dark leafy green you have around that needs using up will work well. You could also use frozen kale. Just stir it in until it’s warmed through!
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