Tuscan Tortellini Soup is delicious and comforting. Made with tomatoes, Italian sausage, garlic, onions, kale, and parmesan cheese, you will love this simple meal.
While this looks like one of those soups that take hours to make or need to simmer all day, it is ready in 30-45 minutes, depending on the tortellini you use. Easy, delicious, and comforting, this soup is perfect for serving a crowd.
One of the reasons I love Italian soups is that they are typically heartier and full of substance, with ingredients like meat, vegetables, broth, and some sort of starch, like noodles or potatoes.
While I would say that most meals don’t feel complete just with a soup, this Tuscan Tortellini Soup is a meal. And it will fill everyone up.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Another one of our favorite soups is a slow cooker version of this Slow Cooker Tuscan Tortellini Soup; it is just as amazing if you want the house to smell like an Italian restaurant at the end of the day. But they are both just as simple to make.
Recipe Tips
Another easy soup that we love, an old classic on the site, and my Creamy Tuscan Soup. This soup is my husband’s favorite that I make.
I love how kale works in this tortellini soup recipe. It cooks down to the right texture, and I prefer it over spinach. Spinach would work, but it gets too overcooked and become slimy. Kale is hearty enough to balance the entire dish out. And my kids don’t even notice it while they are eating. Bonus!
This recipe is excellent for gatherings, feeds a crowd, and is great for a chilly evening. Enjoy this favorite of our family – Tuscan Tortellini Soup! We love it, and so will you.
More Soup Recipes
pin to pinterest.
Tuscan Tortellini Soup
Ingredients
- 1 ½ lbs. Italian sausage I love using Spicy Chicken Sausage
- ½ purple onion chopped
- ½ yellow onion chopped
- 2 tablespoons olive oil
- 5 garlic cloves minced
- 2 28 ounce cans crushed tomatoes
- 6 cups chicken broth
- 4-6 cups kale roughly chopped
- 1 cup of half and half or whole milk
- 9 ounces refrigerated cheese tortellini use another 9 ounces for thicker soup
- 1 cup parmesan cheese grated
- 1/4 cup Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- In a heavy-bottomed pot, I like to use my cast iron cooking pot, heat 1 tablespoon of olive oil and brown sausage. Once completely cooked, drain and set aside.
- Using the same pot, heat 1 tablespoon of olive oil, add onions and garlic and cook until tender. Once onions and garlic are caramelized, add crushed tomatoes, chicken stock, browned ground sausage & kale.
- Bring to a boil, while stirring frequently, add Italian seasoning and salt & pepper to taste.
- Continue to boil 5-10 minutes to allow flavors to merge.
- If you use dry tortellini, add to soup and cook until al dente, about 15-20 minutes.If you use refrigerated tortellini add to soup and reduce heat to low and simmer for 15 minutes.
- Add half and half and parmesan cheese.
- Simmer for a few more minutes.
- Remove from heat & serve.
This soup looks SO delicious! It’s been PINNED to my Soups and Stews board!
I found you over at the Wonderfully Creative Wednesdays link party. Hope you’ll stop by and see my recipe for Cabbage Rolls with Turkey Sausage & Farro! 🙂
Thanks Becca for stopping by and for the pin!!! I will totally check out your recipe, I love, love cabbage rolls! xo San
I stopped by from Cast Party Wednesday because your soup looks so delicous! I’m putting it in my yumprint.com soup cookbook to give a try sometime! Thanks for sharing! HUGS
Thanks so much Cheryl!!! Is the cook book on-line? I would love to check it out. Thanks for taking the time to stop by! xo San
This sounds delicious. Pinning.
Hands down! This is going to be a feature on Tasty Tuesday at http://imnotatrophywife.com!
How do you do it all?!? laura
Thanks Laura – I was gone on vacation and didn’t see this comment until now! I look forward to linking up again!!! XO San
Wow, Sandra, this looks and sounds fantastic. I’m curious – why were the kids crying over the tomatoes? lol.
I love this combination of ingredients and will definitely be making this. (I know people say that all the time, but I WILL be cooking it, I promise!) Beautiful photography as well.
Sandra, thank you so much for sharing this delicious Tuscan Tortellini Soup with us this week at Full Plate Thursday. Have a great week and come back soon!
Miz Helen
I bought frozen tortellini- how much is a package? 16oz?
Helen – Hope you see this in time. The dried tortellini is 7 ounces. Hope this helps, I would think one to two would be enough! xo San
Beautiful looking soup, the ingredients are all so perfect together. Thanks for sharing!
This soup looks absolutely amazing! I want some right now as I look out my window at the rain/snow… It looks simple to make yet hearty and fulfilling! Thanks so much for sharing!!! You will be featured this week!
This looks amazing and I can’t wait to make it. Wondering if you have ever tried freezing it with success. Thanks!
I want to make this tonight! Question though: the picture looks like it has diced /chunky tomatoes in it, yet it calls for two cans crushed? Should I use one of each?
Heather, I think my can of crushed was more on the chunky side, I thought that when I made it too. I would use whatever you have on hand, I tend to lean more towards crushed for my kids but for me personally I love diced.
Enjoy! San
I see in the ingredient section it shows chicken broth but then in the directions it mentions chicken stock. Should I use chicken broth or chicken stock?
You can really use what ever you have on hand. I use chicken broth. San
Have you made thus in your crockpot before? Looking forward to making this and would love to just be able to toss it in my crockpot!
I have never tried this in the crock-pot, but will be now. The only thing, is that you would want to stick the noodles in later, not at the beginning. I will try it and let you know. If you do before me, would love to hear.
Hey ladies! Made it in the crockpot tonight and filled our 5 quart almost to the top! It was delish..fed 4 adults and 4 kids and had a lot of leftovers 🙂 I added my noodles too soon. I would wait until 45-30 min before serving to add them. I had my crockpot on low (it tends to cook things on low faster than normal) and the noodles were done in 45 min. (It kind of turned into a stew/lasagne because the noodles were a little overcooked) Everything else you could add at the same time and cook on low for about 5-6 hrs. Great recipe..will be making it again. Thanks!! 🙂
So happy you loved it, thanks for coming back with the feedback and note. xo San
I love this soup! A friend made it when she had me over dinner. I’m usually a very polite guest, but that night I asked to take some of the leftovers home and had it for lunch the next day. Even better on day 2! I plan to attempt to make it myself tomorrow for my family. I’m curious to see how the kale goes over. I loved the crunch that it maintained. Quite the pleasant surprise!
Oh that is awesome, this comment made my day! Thanks for coming and letting me know. xo San
This soup has become a weekly dish for us. This cold weather hardy, comfort style, yet healthy soup is a hit with my whole family. It makes enough to have leftovers the next night, which is good for our busy household. Thank you for sharing!
Oh so happy you liked it, it is one of my favorites as well. Thanks for coming back and letting me know. xo San