This Tortellini Sausage Soup is the perfect comfort food — creamy, cheesy, and bursting with flavor from Italian sausage, herbs, and tender cheese tortellini. It’s a protein-rich bowl of warmth that comes together beautifully for weeknight dinners or cozy weekends.
Quick Snapshot
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Serves: 6–8
- Difficulty: Easy
- Category: Soup / Dinner
- Dietary Info: High Protein • Comfort Food
Ingredients
Soup Base
- 1 ½ lb mild Italian sausage
- 1 medium onion, diced
- 5 garlic cloves, minced
- 2 stalks celery, diced
- 2 large carrots, diced
- 3 tbsp tomato paste
- 2 tsp onion powder
- 2 tsp complete seasoning
- 2 tsp Lawry’s seasoning salt
- Black pepper, to taste
- 2 (14 oz) cans fire-roasted diced tomatoes
- 4 cups chicken broth
- 1 tbsp chopped basil
- ½ cup chopped parsley
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes
- 1 bay leaf
- 2 cups kale, chopped
- 1 cup heavy cream
- 12 oz cheese tortellini
Cheese Mixture (for topping)
- 1 cup ricotta cheese
- 1 cup whipped cream cheese or Boursin
- 1 tsp garlic paste
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- ½ cup Parmesan cheese
Instructions
-
Sauté Aromatics:
Heat a large pot over medium heat. Add olive oil, then sauté onion, celery, and carrots for 5–7 minutes until softened. -
Build Flavor:
Stir in tomato paste and cook for another 2–3 minutes until it deepens in color. Add garlic and cook until fragrant. -
Cook the Sausage:
Add Italian sausage, breaking it up as it cooks. Sauté until browned. -
Season:
Sprinkle in onion powder, complete seasoning, Lawry’s, and black pepper. Mix well. -
Add Liquids & Herbs:
Pour in the fire-roasted tomatoes and chicken broth. Stir in basil, parsley, Italian seasoning, crushed red pepper, and bay leaf. -
Simmer:
Bring to a boil, then lower heat and let it simmer gently for about 1 hour. -
Add Greens & Pasta:
Add kale and cook 15 minutes. Then stir in tortellini and cook 5 minutes more. -
Creamy Finish:
Pour in heavy cream and heat through for 2–3 minutes. Remove bay leaf before serving. -
Cheese Topping:
In a small bowl, mix ricotta, cream cheese, garlic paste, Italian seasoning, salt, pepper, and Parmesan.
Serve each bowl of soup with a dollop of this creamy cheese mixture on top.
Serving Tips
- Serve with crusty garlic bread or buttered baguette slices.
- Add a squeeze of lemon or sprinkle of fresh Parmesan before serving.
- For extra spice, top with red chili flakes or Calabrian chili oil.
Storage & Reheating
- Fridge: Store leftovers in an airtight container up to 4 days.
- Reheat: Warm gently on the stove over low heat. Add a splash of broth or cream if it thickens.
- Freeze: Best frozen before adding the tortellini (to avoid mushiness).
Nutrition (per serving – approx.)
Calories: ~520
Protein: ~35g
Carbs: ~32g
Fat: ~26g
(Values vary based on sausage type and cream used.)
Reader Faves & Variations
- Swap kale for spinach for a milder green.
- Use turkey sausage or plant-based sausage for a lighter version.
- Stir in white beans or extra veggies for more fiber.
Save & Share
If you love creamy, protein-rich soups — save this recipe and share it with a friend who loves cozy meals!
