Our Creamy tortellini soup with kale and sausage is the ultimate easy one-pot dinner.
It’s made with tomatoes, sausage, chicken stock, plenty of seasonings, and spinach and cheese tortellini.
Plus, you can’t go wrong by adding fresh kale to this soup.
A hearty, flavorful recipe ready in under an hour for busy weeknights.
See how we put it together below. 
Creamy Tomato Tortellini Soup with Sausage and Kale – One Pot Meal
We got another soup for you! Our Creamy Tomato, Sausage, Kale, and Tortellini Soup is a perfect example of why we love soups.
Cozy season is here, which means chunky sweaters, warm boots, and all the soups your body can handle.
We made this tortellini soup for the first time last year, and loved it!
Today, we’re sharing our recipe for a popular creamy tomato soup.
Here are our top reasons why we love hearty soups:
One-pot convenience: One-pot soup recipes are generally easy to prepare, simple to clean up, and perfect for feeding a family, scaling up, or freezing for later—plus, the flavors only get better with time.
Customizable: If you’re a vegetarian or vegan, you can easily substitute the spinach with kale, collard greens, or bok choy. You can also use plant-based sausage for a vegetarian version or try vegan tortellini.
Meal prep–friendly: You can prep the ingredients the day before or hours ahead. Soups are also a great way to use up leftovers in the fridge, ensuring that food isn’t wasted and thrown out. This soup makes enough to feed a family or to portion out for several meals. The flavors deepen over time.
Balanced comfort food: This soup provides a generous blend of protein, carbohydrates, and vegetables in one hearty, delicious bowl.
Immune-Boosting: This soup, featuring kale, garlic, tomatoes, and basil, is packed with immune-supporting ingredients—perfect for cold weather or when you’re feeling under the weather.
What You Will Need:
Extra Virgin Olive Oil and Italian Sausage. Browning the Italian sausage in extra virgin olive oil over medium-high heat helps the meat not stick to the cookware. Browning the sausage also develops deep savoriness—those brown bits, along with the drippings, create an intensely flavorful base that distributes flavor throughout the soup. Using two tablespoons of extra-virgin olive oil over medium-high heat to brown one pound of Italian sausage as a soup starter serves several essential purposes. Extra-virgin olive oil adds heart-healthy monounsaturated fats and antioxidants.
Tomato Paste. Tomato paste is a concentrated source of flavor. Briefly cooking it in the pot before adding liquids deepens the tomato flavor and adds richness, giving the broth a bold, savory backbone. And we love that for this creamy tomato-based soup!
Onion And Garlic. Sautéing chopped onion and minced garlic in the sausage drippings develops sweetness, balances acidity, and adds depth and aroma to the soup base.
Kale. Kale is hearty enough to hold up in soup without wilting. It adds earthy flavor, color, and nutrients, balancing out the richness of the sausage and cream. That is why we prefer kale over spinach (though feel free to swap it for spinach).
Chicken Stock. Low-sodium chicken stock provides the savory base that carries all the other flavors. It’s more flavorful than water and helps create a well-rounded broth. You can also use Vegetable stock for a vegetarian-friendly option.
Whole & Crushed Tomatoes. A blend of whole, peeled tomatoes (blended to a smooth consistency) and crushed tomatoes offers the best of both worlds: a silky tomato base with just enough texture to feel rustic and hearty.
Cheese Spinach Tortellini. This turns the soup into a full meal. The tender, cheesy pasta pockets soak up the broth’s flavor, adding richness, creaminess, and comfort to every bite. If you can’t find this exact type of tortellini, substitute 3-cheese tortellini.
Granulated Garlic & Onion, Smoked Paprika & Italian Seasoning. These seasonings layer in flavor. Granulated garlic and onion echo the fresh aromatics, smoked paprika lends a subtle smokiness, and Italian seasoning ties it all together with a fragrant herb blend.
Lemon Juice & Parmesan. Lemon juice cuts through the richness with its acidity, and grated Parmesan on top adds a final salty, umami-rich punch that makes the soup irresistible.
Sea Salt Or Kosher Salt, Freshly Cracked Peppercorns. Layering seasonings is key to a flavorful soup. Salt enhances everything, while freshly cracked pepper adds just the right amount of warmth and spice.
How To Make Creamy Tomato Tortellini Soup with Kale
Serves 8
Ingredients:
- 2 tbsps extra virgin olive oil
- 1 pound Italian sausage (casings removed, if applicable)
- 1 medium onion, chopped
- 4–6 garlic cloves, minced
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1 tbsp smoked paprika
- 1–2 tbsps Italian seasoning
- Freshly cracked black peppercorns, to taste
- Kosher or sea salt, to taste
- 2 tbsps tomato paste
- 4-5 cups low-sodium chicken or vegetable stock
- 1 (28-ounce) can whole peeled tomatoes
- 1 (14-ounce) can crushed tomatoes
- 2 tbsps fresh lemon juice
- 2 cups chopped kale
- 1 cup heavy cream
- 1 (10-ounce) package cheese tortellini
- 1 cup fresh sweet basil, optional
- Grated Parmesan cheese, for serving
Directions:
In a large Dutch oven, heat two tablespoons of olive oil over medium-high heat. Add the Italian sausage and brown, breaking it into crumbles. Keep the sausage in the pot, but move it to one side of the pot.
Add chopped onion and minced garlic to the open side of the pot. Sauté until softened and fragrant, about 3–4 minutes. Season with freshly cracked black peppercorns and a pinch of kosher salt. Stir to combine.
Push the onions aside slightly and add two tablespoons of tomato paste. Cook for 2–3 minutes to deepen the flavor.
Add 4-5 cups of chicken or vegetable stock and stir until well combined.
In a blender, add the entire 28-ounce can of whole peeled tomatoes. Blend until smooth, then add to the pot along with the 14-ounce can of crushed tomatoes.
Stir in 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon smoked paprika, 1–2 tablespoons Italian seasoning, and 2 tablespoons fresh lemon juice.
Add 2 cups of chopped kale. Reduce the heat to medium-low, cover, and simmer for about 15 minutes.
Remove the lid and stir in 1 cup heavy cream for richness.
Add the 10-ounce package of cheese tortellini. Stir, cover, and cook until the tortellini are al dente, about 5–7 minutes.
Stir in fresh basil, if using. Taste and adjust the seasoning with additional Kosher salt and freshly cracked black pepper as needed.
Serve hot, topped with grated Parmesan cheese.
Nutritional Boost: Both are rich in vitamins A, C, and K, fiber, and antioxidants that support immunity, bone health, and digestion.
Hearty Texture: Unlike more delicate greens, collards and kale retain their texture well in hot liquid without becoming mushy. They add a satisfying, slightly chewy texture.
Flavor Depth: They bring a mild, earthy flavor that balances rich or creamy broths and complements meats like sausage or chicken.
Versatility: They absorb the soup’s flavors while keeping their own character, making them great in everything from brothy to creamy soups.
Visual Appeal: Their deep green color adds vibrance and makes the dish feel more wholesome and comforting.
Can You Freeze Creamy Tortellini Pasta?
You can, but we don’t recommend freezing this type of soup. Because this soup contains dairy and pasta, it can get mushy.
If you plan to make this into a freezer-friendly meal, we suggest preparing the soup base without the pasta and cream.
Then, when you thaw the base, you can add the cream and tortellini fresh when reheating.
How Long Does This Soup Last In The Fridge?
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
The flavors actually deepen as it sits, so it tastes even better the next day.
How Do You Reheat This Tortellini Soup with Kale?
Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in short bursts.
If the soup thickens in the fridge, add a splash of stock or water to thin it out.
Can You Use Spinach Instead Of Kale?
Yes, spinach is a great substitute. Since spinach wilts quickly, add it just before serving.
What Type Of Tortellini Works Best?
Cheese tortellini is classic, but spinach- or chicken-filled tortellini work too.
Choose fresh or refrigerated tortellini for the best texture and flavor.
We bought our spinach cheese tortellini from Trader Joe’s, but you can check your local grocery store for more options.
Can You Make This Creamy Tortellini Pasta Spicy?
Absolutely. Use spicy Italian sausage or add red pepper flakes for an extra kick.
We recommend tasting as you go to adjust the heat to your preference in this creamy tomato pasta soup.
Can You Make This Tortellini Soup with Kale Gluten-Free?
Yes, use gluten-free tortellini or substitute another gluten-free pasta.
Can You Double This Recipe?
Yes, as long as you use a large Dutch oven or stockpot.
The simmer time may increase slightly, but otherwise the recipe doubles well.
You can use the recipe card to adjust the servings (to make fewer or more).
Can You Make This Soup In A Slow Cooker Or Instant Pot?
Yes. For the slow cooker, sauté the sausage, onion, and garlic first.
Then, add everything except the cream and tortellini.
Cook on LOW for 4–6 hours or HIGH for 2–3 hours.
Stir in the cream and tortellini during the last 20–30 minutes of cooking.
For the Instant Pot, use the sauté function to cook the sausage, onion, and garlic.
Add the stock, tomatoes, seasonings, and kale, then cook on HIGH pressure for 10 minutes.
Stir in cream and tortellini, then cook on sauté mode until the pasta is al dente.
What to Serve with Creamy Tortellini Pasta?
Pair it with crusty bread, garlic bread, or a fresh green salad.
Finish each bowl with extra Parmesan and a drizzle of olive oil for a restaurant-style touch.
Now that you have the recipe and tips for success, you can print the full recipe with ingredients and directions below.
As we lean into the cozy months of the year, our Creamy Tomato Tortellini Soup with Kale is the one-pot meal you’ll want to have on your menu!
More One-Pot Recipes:
Creamy Tomato Tortellini Soup with Kale - One Pot Meal
Ingredients
- 2 tbsps extra virgin olive oil
- 1 pound Italian sausage casings removed, if applicable
- 1 medium onion chopped
- 4 –6 garlic cloves minced
- 1 tbsp granulated garlic
- 1 tbsp granulated onion
- 1 tbsp smoked paprika
- 1 –2 tbsps Italian seasoning
- Freshly cracked black peppercorns to taste
- Kosher or sea salt to taste
- 2 tbsps tomato paste
- 5 cups low-sodium chicken or vegetable stock
- 1 28-ounce can whole peeled tomatoes
- 1 14-ounce can crushed tomatoes
- 2 tbsps fresh lemon juice
- 2 cups chopped kale
- 1 cup heavy cream
- 1 10-ounce package cheese tortellini
- 1 cup fresh sweet basil optional
- Grated Parmesan cheese for serving
Instructions
- In a large Dutch oven, heat two tablespoons of olive oil over medium-high heat. Add the Italian sausage and brown, breaking it into crumbles. Keep the sausage in the pot, but move it to one side of the pot.
- Add chopped onion and minced garlic to the open side of the pot. Sauté until softened and fragrant, about 3–4 minutes. Season with freshly cracked black peppercorns and a pinch of kosher salt. Stir to combine.
- Push the onions aside slightly and add two tablespoons of tomato paste. Cook for 2–3 minutes to deepen the flavor.
- Add 5 cups of chicken or vegetable stock and stir until well combined.
- In a blender, add the entire 28-ounce can of whole peeled tomatoes. Blend until smooth, then add to the pot along with the 14-ounce can of crushed tomatoes.
- Stir in 1 tablespoon granulated garlic, one tablespoon granulated onion, one tablespoon smoked paprika, 1–2 tablespoons Italian seasoning, and two tablespoons fresh lemon juice.
- Add 2 cups of chopped kale. Reduce the heat to medium-low, cover, and let the soup simmer for about 15 minutes.
- Open the lid and stir in 1 cup of heavy cream to add richness.
- Add the 10-ounce package of cheese tortellini. Stir, cover, and cook until the tortellini are al dente, about 5–7 minutes.
- Stir in fresh basil, if using. Taste and adjust the seasoning with additional Kosher salt and freshly cracked black pepper as needed.
- Serve hot, topped with grated Parmesan cheese.
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