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Unpopular opinion, but hear me out… I like my Tortellini Soup brothy rather than creamy! And if you’re like “huh?!?” stay with me. Most tortellini soups I’ve tried are VERY thick and heavy, almost like eating a bowl of pasta with way too much sauce. Do you know what I mean? This version is actually sippable while still being hearty and nourishing—the way a soup should feel, in my opinion. Browning the spicy Italian chicken sausage builds deep flavor, and pantry spices and a really good marinara do the rest. It all happens in one pot in just 45 minutes. Serve it with my best caesar salad for something fresh and crunchy on the side.
Soup season calls for something you can curl up with, whether it’s sheet pan tomato soup or broccoli cheddar soup. This tortellini soup is a hearty addition to the rotation. My goal was to make something comforting enough to feel like a warm, cozy hug but light enough that I’d want another bowl. (Am I the only one who will gladly have multiple bowls of soup in one sitting?) Think pillowy tortellini, spicy sausage, a big handful of kale, and plenty of tomato broth to sip between bites. Finish with fresh basil and as much grated parmesan as your heart desires.
Ingredients You’ll Need for Tortellini Soup
- Spicy Italian chicken sausage – I chose chicken sausage over pork to keep things a little lighter. No hate for pork; it can just be on the richer side! Sprouts carries a really flavorful hot Italian chicken sausage with fennel seed that I highly recommend. You’ll want loose sausage here, so if you buy links, remove the casings. If you’re using pork sausage, start with less olive oil since it will render more fat.
- Tomato paste and marinara – Cooking the tomato paste until it darkens builds flavor, and a good jarred marinara gives the broth a head start. My go-to is Rao’s. It has a bright, fresh tomato flavor and a short ingredient list with no added sugar. Whichever brand you choose, I’d skip anything with added sugar for this soup.
- Chicken broth or stock – Along with the marinara, this makes up the base of our soup. I usually reach for Pacific Foods chicken broth because it’s light but still flavorful. Bonus points if you make your own! Try my homemade chicken stock recipe.
- Italian seasoning and crushed red pepper flakes – If you don’t have Italian seasoning, use dried oregano instead. I love the spicy kick here, but feel free to skip the red pepper flakes if you’re sensitive to heat.
- Cheese tortellini – A good store-bought tortellini makes a difference. I use Giovanni Rana because they fluff up nicely, keep a little bite, and hold together in the soup. Some other brands I’ve tried unravel easily. These cook in about 3 minutes, but check your package if using another brand.
- Heavy cream and parmesan – Just enough to give the tomato broth a slightly creamy, savory finish without making it too rich. I like a little extra Parmesan on top of my bowl, too.
- Kale and fresh basil – I used dino or lacinato kale but feel free to use curly kale or even spinach if you prefer. I love something green in my soup. Stir them in at the end so the kale wilts and the basil stays fresh.
For the rest of the ingredients, please refer to the recipe index card below!
How to Make Tortellini Soup
- Brown the sausage. Heat the olive oil in a large pot. Add the sausage and cook, breaking it into small pieces, for about 5 minutes.
- Soften the vegetables. Add the onion, garlic, celery and salt. Cook for about 5 minutes.
- Cook the tomato paste. Stir in the tomato paste, Italian seasoning and red pepper flakes. Cook for 4 minutes.
- Simmer the broth. Add the marinara and chicken broth. Bring to a simmer and cook for 15 minutes. Add the tortellini. Simmer for about 3 minutes, or until cooked.
- Stir in the cream, Parmesan, kale and basil. Turn off the heat and let the kale wilt.
- Serve with extra Parmesan.
Quick Tips for the Best Tortellini Soup
Let the sausage brown. Give it a little time between stirs to develop color. This is where the flavor comes from.
Cook the tomato paste. It should darken slightly before you add the broth. Again, this is another opportunity to deepen the flavor.
Watch the tortellini. Add them after the broth has simmered so they don’t overcook.
Adjust the heat. For a milder soup, use mild Italian sausage and reduce or omit the red pepper flakes.
Make-Ahead, Storage & Reheating
Make Ahead: For the best tortellini texture, make the soup through the broth-simmering step and save the pasta and finishing ingredients for serving.
Storage: This will keep well in the refrigerator for 3 days, but I suggest removing the tortellini before storing. The tortellini will continue to absorb the liquid and will eventually become soggy. Still edible but not as appetizing in my opinion!
Reheating: Bring the soup to a simmer, then add fresh tortellini and basil.
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Tortellini Soup
Equipment
- large Dutch oven or large stock pot
Ingredients
- 1 tablespoon olive oil
- 1 pound spicy Italian chicken sausage, (if using pork you will need less oil)
- ½ yellow onion, diced
- 3 garlic cloves, minced
- 1 celery stalk, diced
- ½ teaspoon kosher salt
- 1½ teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 3 tablespoons tomato paste
- 1 ¼ cup marinara sauce, (Roa’s brand)
- 5 cups chicken broth
- 10 ounces cheese tortellini, (Giovanni Rana brand)
- ¼ cup heavy cream
- ½ cup grated parmesan
- 2 cups (2 ounces) kale, stems removed, torn into bite-sized pieces
- ¼ cup fresh basil leaves, plus more for garnish
Instructions
- In a large pot over medium-high heat, add the olive oil and heat until shimmering. Add the sausage and cook, breaking it up into bite-sized pieces allowing it to brown for about 5 minutes.
- Add a bit more olive oil if needed, and then add the onion, garlic, celery and salt. Cook, stirring often, until softened, about 5 minutes. Then add the Italian seasoning, crushed red pepper flakes, and tomato paste. Cook for another 4 minutes, we want the spices to toast and the tomato paste to darken a bit.
- Now add the marinara and chicken broth and bring to a simmer. Simmer the soup for 15 minutes to let the flavors marry. Taste for seasoning and add more salt to your liking.
- Add the tortellini to the simmering soup. They should be perfectly cooked in about 3 minutes, but check your packaging for the exact cook time.
- Stir in the heavy cream, grated parmesan, kale, and basil, then turn off the heat. The kale will wilt into the soup from the residual heat.
- Serve the soup in deep bowls with more grated parmesan and fresh basil on top.
Notes
Quick Tips
Let the sausage brown. Give it a little time between stirs to develop color. This is where the flavor comes from. Cook the tomato paste. It should darken slightly before you add the broth. Again, this is another opportunity to deepen the flavor. Watch the tortellini. Add them after the broth has simmered so they don’t overcook. Adjust the heat. For a milder soup, use mild Italian sausage and reduce or omit the red pepper flakes.Make Ahead, Storage, & Reheating
Make Ahead: For the best tortellini texture, make the soup through the broth-simmering step and save the pasta and finishing ingredients for serving. Storage: This will keep well in the refrigerator for 3 days, but I suggest removing the tortellini before storing. The tortellini will continue to absorb the liquid and will eventually become soggy. Still edible but not as appetizing in my opinion! Reheating: Bring the soup to a simmer, then add fresh tortellini and basil.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
