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Cozy Sausage and Kale Tortellini Soup: Easy One-Pot Dinner

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A hearty, comforting one-pot soup with Italian sausage, cheese tortellini, and kale in a creamy broth. Perfect for cold weather and weeknight dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound mild or spicy Italian sausage
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes (fire-roasted preferred)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 (9-ounce) package refrigerated cheese tortellini
  • 3 cups chopped kale, stems removed
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving

Instructions

  1. Brown the sausage: Heat olive oil in a large pot over medium-high heat. Add Italian sausage and cook, breaking it up, until browned and cooked through, about 5-7 minutes. Leave about 1 tablespoon of fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot and cook for 2-3 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Build the broth: Pour in chicken broth and diced tomatoes (with juices). Add oregano, red pepper flakes, salt, and black pepper. Stir, scraping up browned bits from the bottom. Bring to a boil.
  4. Cook the tortellini: Add cheese tortellini to the boiling soup. Reduce heat to a simmer and cook according to package directions (about 5-7 minutes for fresh tortellini), stirring occasionally.
  5. Add the kale: Stir in chopped kale and cook for 1-2 minutes until wilted and bright green.
  6. Finish with cream and Parmesan: Remove pot from heat. Stir in heavy cream and grated Parmesan until melted and creamy. Adjust seasoning with salt and pepper if needed.
  7. Serve immediately: Ladle into bowls and top with extra Parmesan and red pepper flakes if desired. Serve with crusty bread.

Notes

Don’t overcook the tortellini; cook just until al dente. Add kale at the end to keep it vibrant. Use low-sodium broth to control salt. For extra flavor, toast the spices with the garlic for 15 seconds before adding broth. Let soup rest 5-10 minutes after cooking for flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to thin. Freezing not recommended with tortellini; freeze base without tortellini and kale for up to 3 months.

Nutrition

Keywords: sausage kale tortellini soup, one-pot soup, Italian sausage soup, creamy tortellini soup, comfort food, winter soup

Find it online: https://ariaappetite.com/cozy-sausage-and-kale-tortellini-soup-easy-one-pot-dinner/