Tortellini Soup with Italian Sausage – Emree’s Favorite
- Angela
- Dec 4, 2025
- 1 min read
Updated: Dec 6, 2025
Some meals just become “your thing,” and this tortellini soup with Italian sausage is definitely ours. Every time Emree comes home from college, she drops her bags, hugs Sven, and says:
“Mom… how do you make the soup again?”
This tortellini soup with Italian sausage is warm, creamy, and the easiest comfort meal my whole family asks for.
So I start walking her through it…“Brown the sausage, chop the..."
She’ll say the first ingredient or two, and then she gets completely sidetracked ...texting her sisters that she’s home, FaceTiming them, doing homework, playing with Sven… meanwhile, I’m the one actually cooking the soup.
By the time the big pot is ready, she still has zero idea how to make it, which is exactly why I’m finally posting it here. My girls keep saying, “Mom, put your recipes somewhere so we can find them!”
So here it is! Tortellini soup with Italian sausage Emree loves, even if she still doesn’t know how to make it. It’s warm, creamy, comforting, and the biggest pot we make always ends up going right back to Lexington with her.
If you want to make the soup Emree loves so much, here’s exactly how I do it.
1
Angela’s Recipe Tips
* Add the carrots with the shallot so they have time to soften before the broth goes in.
* Garlic burns quickly — adding it last keeps the flavor sweet instead of bitter.
* Cut the stems off the kale before chopping — the leaves wilt beautifully, but the stems stay tough.
* If your sausage is greasy, drain it. If it’s lean, add a little olive oil.
* Tortellini cooks fast… don’t walk away or they’ll get mushy.
* Heavy cream makes the soup extra cozy, but half & half works great too.
* Add more broth if you like a thinner soup.
* Leftovers thicken in the fridge — add a splash of broth when reheating.
Notes
1
Prep the veggies
Mince the garlic, dice the shallot, and strip the kale leaves off the stems. Roughly chop the kale and set it aside.
2
Brown the sausage
In a large pot, cook the Italian sausage over medium heat until browned and crumbled. Drain excess grease if needed. Add a splash of olive oil if your sausage is very lean.
3
Add the carrots + shallot
Stir in the sliced carrots and diced shallot. Cook for 3–4 minutes, until the carrots start to soften and the shallot becomes translucent.
4
Add the garlic
Add the minced garlic and cook for 30 seconds to 1 minute — just until fragrant. (Garlic burns quickly, so it always goes in last.)
5
Build the broth
Pour in the chicken broth, diced tomatoes, Italian seasoning, salt, and pepper. Bring the pot to a gentle boil.
6
Make it creamy
Lower the heat and stir in the heavy cream (or half & half).
7
Add the tortellini
Add the cheese tortellini and cook according to package directions — usually 3–5 minutes, just until tender.
8
Add the kale
Stir in the chopped kale and let it wilt into the soup. It softens quickly but still stays hearty.
9
Serve
Ladle into bowls, top with parmesan, and enjoy...preferably with a glass of wine because obviously.
Instructions
1 lb mild or hot Italian sausage
1 dice shallot
2–3 cloves garlic
3 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 cup heavy cream (or half & half)
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
1 package cheese tortellini (fresh or refrigerated)
2–3 cups chopped kale
Parmesan cheese
2 carrots
Tortellini Soup with Italian Sausage
Angela
Creamy tortellini soup made with Italian sausage, carrots, kale, and cheese tortellini. A fast, flavorful, family-favorite soup perfect for any season.
Servings :
6 Servings
Calories:
590–620
Prep Time
10 min
Cooking Time
25
Rest Time
0
Total Time
35
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