Ingredients
Equipment
Method
- Step 1: Get Your Pot Ready: Heat the tablespoon of olive oil in a large stockpot or Dutch oven over medium heat until shimmering.
- Step 2: Brown the Sausage: Add the Italian sausage to the hot oil. Break it up with a spoon as it cooks until it's beautifully browned all over. Drain any excess fat if desired.
- Step 3: Build the Flavor Base: Stir in the minced garlic, diced sweet onion, and Italian seasoning. Sauté this aromatic trio until the onions become translucent and soft, about 5-7 minutes.
- Step 4: Simmer Time: Pour in the chicken stock. Give it a good stir to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil.
- Step 5: Add the Tortellini: Stir in the refrigerated three-cheese tortellini. Cover the pot and let it cook for just 5-7 minutes, or according to package directions, until the pasta pockets are tender (avoid overcooking).
- Step 6: Wilt the Kale: Toss in the chopped kale. Give it a stir and let it cook for just a couple of minutes until it wilts down into the soup.
- Step 7: Creamy Finish: Reduce the heat to low, and stir in the heavy cream. Taste your soup and adjust the seasoning if needed with salt and black pepper.
Notes
Substitutions & Additions: Easily customize this soup! Swap Italian sausage for ground turkey, chicken, plant-based sausage, mushrooms, or cannellini beans. Use spinach or Swiss chard instead of kale. Boost veggies with diced carrots, celery, sliced mushrooms, or zucchini. Add red pepper flakes for a kick. For a lighter soup, use half-and-half or skim milk (though it will be less creamy) instead of heavy cream, or full-fat coconut milk for dairy-free. Add cooked, shredded chicken for extra protein. Frozen tortellini can be used; just adjust cooking time per package directions. To lighten further, use lean ground turkey/chicken sausage and load up on more vegetables.
Tips for Success: Watch the tortellini closely; refrigerated tortellini cooks very quickly, and overcooking will make them mushy. Always taste your soup and adjust seasoning before serving. To save time, you can chop your onion and mince your garlic ahead of time, or brown the sausage and store it in the fridge for a day or two.
Storage & Reheating: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days. Cream-based soups can sometimes separate or get a grainy texture when frozen and thawed, and the tortellini can get a bit mushy. If you plan to freeze, freeze the soup base (sausage, veggies, and broth) without the tortellini or cream. When ready to serve, thaw the base, bring to a simmer, then add fresh tortellini and the heavy cream. Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You might need to add a splash of extra chicken stock or water to thin it out if it’s gotten too thick.
Serving Suggestions: This soup is hearty enough to be a meal on its own, but it pairs wonderfully with some crusty bread for dipping, a simple side salad, or some warm cheesy garlic breadsticks.