Italian Sausage, Kale and Tortellini Soup Recipe

Italian Sausage, Kale and Tortellini Soup Recipe

How To Make Italian Sausage, Kale and Tortellini Soup

This cheesy tortellini soup is a warm respite after a cold day. The kale imparts some much needed nutrition while the sausage adds depth of flavor.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 16ozitalian sausage,(pork or turkey, mild or hot) removed from casings
  • 1tbspolive oil
  • cupsyellow onion,(1 medium), chopped
  • 1⅓cupscarrots,(3 medium), chopped
  • 4clovesgarlic,minced
  • 5cupslow-sodium beef broth
  • 2canstomatoes,(14.5 oz), diced
  • 1cantomato sauce,(8 oz)
  • 1tbspItalian Seasoning
  • salt and freshly ground black pepper
  • 9ozthree cheese tortellini,refrigerated
  • 2cupskale,packed, chopped, thick ribs removed
  • parmesan cheese,Finely shredded, for serving, optional


  1. Heat olive oil in a large pot over medium-high heat. Crumble sausage into pot and brown, stirring and breaking up sausage occasionally, until cooked through. 

  2. Drain sausage onto a plate lined with several layers of paper towels while reserving 1 tablespoon rendered fat in pot.

  3. Add onions and carrots and saute for 3 minutes then add garlic and saute for 1 minute longer. 

  4. Stir in beef broth, tomatoes, tomato sauce, Italian seasoning and season with salt and pepper to taste. 

  5. Bring to a light boil, return sausage to pot, cover pot and reduce heat to medium-low and allow to simmer for about 15 minutes until carrots are nearly tender.

  6. Stir in tortellini and kale then cover and cook for 7 to 9 minutes longer. Serve warm with parmesan cheese if desired.


  • Calories: 370.04kcal
  • Fat: 32.01g
  • Saturated Fat: 10.53g
  • Monounsaturated Fat: 12.64g
  • Polyunsaturated Fat: 3.51g
  • Carbohydrates: 40.58g
  • Fiber: 7.16g
  • Sugar: 9.46g
  • Protein: 23.26g
  • Cholesterol: 91.63mg
  • Sodium: 1653.09mg
  • Calcium: 147.66mg
  • Potassium: 1189.69mg
  • Iron: 4.14mg
  • Vitamin A: 278.97µg
  • Vitamin C: 23.60mg
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