Creamy Rustic Tortellini Soup With Tuscan Kale
I’ve been making this Creamy Rustic Tortellini Soup with Tuscan Kale recipe for as long as I can remember. My tortellini soup is flavorful and packed with delicious ingredients like hot Italian sausage, kale, onions, and a creamy tomato base. Plus, who doesn’t love a soup with plenty of cheesy tortellini? This hearty meal will be a part of your regular rotation all winter! If you’re a fan of tortellini recipes (especially soup), check out my Pumpkin Tortellini Soup!
This creamy tortellini soup recipe is so easy to make. Plus, it’s relatively inexpensive and makes fantastic leftovers the next day! This hearty soup is creamy and filling yet lighter than many other heavy winter soups. The first time I made this soup was probably 5-6 years ago, and since then, it’s gone through many versions! I know some people like to use fresh spinach in a recipe like this, but I prefer the kale texture, which doesn’t wholly wilt, so it adds a nice texture. I add tons of fresh basil for an extra pop of green. Although I can enjoy this soup year-round, there’s nothing like a hearty bowl of this sausage tortellini soup on a cold New England night during the winter months!
Table of Contents
Why You’ll Love This Rustic Tortellini Soup Recipe
- No-fuss recipe – Forget fancy cooking – this soup is all about that rustic charm. Simple ingredients, easy steps, and a whole lot of flavor. Anyone can make this soup with a few simple steps and some delicious ingredients like cheese tortellini and double-concentrated tomato paste.
- Anytime, anywhere – Family dinner? Check. Friends over? Check. Solo Netflix night? Double-check. This soup fits in everywhere. It’s your reliable, no-fail recipe for any occasion.
- High-protein – This rustic tortellini soup has almost 40g of protein per serving! It’s super filling and will keep you satiated.
Ingredients
- Olive oil – Establishes the flavor base, adding a rich and smooth undertone to the soup. Without it, we couldn’t sauté the onions and garlic.
- Minced garlic and diced onion – Together, they form the aromatic backbone of the soup, infusing it with savory, fragrant notes. What’s a soup without garlic and chopped onion?
- Double-concentrated tomato paste – Introduces a concentrated burst of tomato goodness, amplifying the depth of flavor and providing a robust foundation for the soup. I love using double-concentrated because it has so much more depth to it.
- Italian sausage – Brings heat and a savory richness, adding a layer of complexity to the soup’s flavor profile that keeps you coming back for more. I like to use chicken sausage as a leaner option.
- Salt, pepper, and crushed red pepper flakes – This trio balances the flavors, ensuring a harmonious blend of savory, spicy, and peppery notes.
- Diced tomatoes – Offers a delightful freshness and texture, infusing the soup with a natural sweetness that complements the savory elements.
- Chicken broth – Acts as the foundational liquid in the rustic tortellini soup.
- Heavy cream – The heavy cream adds a velvety richness to the soup and some additional fat.
- Fresh basil – Brightens the flavor profile with a refreshing herbal note, adding a touch of brightness that enhances the overall balance of the dish.
- Tuscan kale – Brings a wholesome texture and a hint of earthy greens to the soup, contributing both nutrition and a satisfying chewiness.
- Cheese tortellini – The show’s star, tortellini, adds a comforting, cheesy bite to the soup. It also adds additional protein! Make sure you use refrigerated tortellini, not dried!
Substitutions and Additions
- Greens variety – Experiment with different greens for this cheese tortellini soup. Fresh baby spinach or Swiss chard can be substituted for Tuscan kale, providing a unique taste and texture.
- Vegetarian option – Replace the meat entirely with plant-based alternatives like vegetarian sausage or crumbled tofu. You can also add more veggies like mushrooms or chickpeas for protein for this rustic tortellini soup.
- Pasta alternatives – If you’re looking to switch up the tortellini, try using gnocchi, orzo, or small pasta shells for a delightful variation.
- Parmigiano Reggiano rind – Simmer a cheese rind in the soup for an extended period to infuse a rich umami flavor into the broth. Although this is optional, I always have cheese rinds on hand for this!
- Add white beans – Include white beans like cannellini or navy beans for added protein and a heartier texture.
- Crunchy toppings – Top each bowl with homemade croutons, toasted pine nuts, or crispy bacon bits for contrasting textures.
Step by Step Instructions
Step 1: In a large pot or dutch oven, heat olive oil over medium heat. Add minced garlic and diced onion. Sauté until softened and fragrant.
Step 2: Stir in double-concentrated tomato paste and cook for 1-2 minutes to enhance its flavor.
Step 3: Add the Italian sausage.
Step 4: Breaking the sausage up with a wooden spoon as it cooks. Season with salt, pepper, and crushed red pepper flakes. Cook until the sausage is browned and cooked through.
Step 5: Pour in the diced tomatoes with their juice, and mix well.
Step 6: Add the chicken broth and heavy cream and bring the mixture to a simmer.
Step 7: Allow it to simmer for about 15 minutes to let the flavors meld. If using a cheese rind, add now.
Step 8: Stir fresh basil.
Step 9: Next, add theTuscan kale, and any optional additions you’d like to include. Simmer for an additional 10 minutes.
Step 10: In the last 5 minutes of cooking, add the cheese tortellini and cook according to the package instructions. Taste and adjust seasoning if needed. If using a cheese rind, remove it before serving.
Tips and Notes
- Prep ingredients in advance – Chop vegetables, measure ingredients, and have everything ready before you start cooking. It makes the process smoother and more enjoyable.
- Tortellini timing – Add tortellini towards the end of the cooking process to prevent it from becoming mushy. Follow the package instructions for the recommended cooking time.
- Fresh vs. dried herbs – While fresh basil is fantastic, you can use dried herbs if that’s what you have. Just use smaller quantities, as dried herbs are more concentrated.
- Cheese rind – If using a Parmigiano Reggiano rind, make sure it’s clean and free of wax. It adds a rich umami flavor to the broth but needs to be removed using a slotted spoon before serving. Adding a rind is a great way to add more flavor to this Tuscan tortellini soup!
- Simmer for flavor – Letting the soup simmer allows the flavors to meld and develop. Don’t rush the process – patience can make a significant difference for this rustic tortellini soup.
Recipe FAQs
- Can I make a larger batch for a crowd? – Certainly! Simply double or triple the ingredients to make a larger batch. Adjust seasoning and spices accordingly to maintain the desired flavor balance.
- How do I prevent the cream from curdling? – To prevent the cream from curdling, add it towards the end of the cooking process and ensure the soup is not boiling vigorously. Gradually stir in the cream and allow it to heat through without reaching a boil.
- Can I make this soup in a slow cooker? – Yes, you can adapt this rustic tortellini soup recipe for a slow cooker. Sauté the garlic, onion, and sausage separately before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, adding the tortellini in the last hour of cooking.
Serving Suggestions
- Wine pairing – Complement this rustic tortellini soup with a medium-bodied red wine like Chianti. The red fruit notes, hint of earth, and bright acidity in Chianti makes it a great pairing for tomato-based dishes. Merlot – a medium-bodied red with notes of plum and cherry – is also a solid choice.
- Crusty bread or garlic bread – Serve slices of crusty bread or warm garlic bread on the side. It’s perfect for dipping into the creamy soup and adds a delightful contrast in texture.
- Parmigiano Reggiano – Offer grated Parmesan or Pecorino Romano cheese at the table for those who enjoy an extra cheesy kick. Let diners customize their bowls according to their taste.
- Pesto swirl – Provide a bowl of pesto at the table. Guests can swirl a spoonful into their soup for an extra burst of flavor and a vibrant green accent.
- Soup in bread bowls – For a fun and hearty presentation, consider serving the soup in bread bowls. It adds a rustic touch and ensures no drop of deliciousness goes to waste.
Storage and Reheating Instructions
Storing instructions
- Separation of solid ingredients – Before storing, use a slotted spoon to separate the solid ingredients (sausage, tortellini, vegetables) from the broth. This prevents the solid components from absorbing too much liquid during storage.
- Refrigeration – Store the broth and solid ingredients in separate airtight containers in the refrigerator. This separation helps maintain the integrity of the tortellini and other ingredients.
- Labeling – Consider labeling the containers with the date to keep track of freshness. Store the soup in the refrigerator for up to 3-4 days.
Reheating instructions
- Stovetop – Add the broth and solid ingredients to a small saucepan and reheat over medium heat. Add additional seasoning, like salt and pepper, to revive the soup!
By storing the solid ingredients separately, you ensure that each component maintains its texture and flavor. This method also prevents the tortellini from becoming overly soft in the liquid during storage.
Please leave a review below if you make this recipe! And, don’t forget to follow @seasonedandsalted on Instagram!
Creamy Rustic Tortellini Soup with Tuscan Kale
Equipment
- measuring cups
- measuring spoons
- chef’s knife
- cutting board
- wooden spoon
- heavy-bottomed pot or dutch oven
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 5 cloves of garlic minced
- 6 tablespoons double-concentrated tomato paste
- 1 pound Italian sausage removed from casting
- 28 ounces diced tomatoes
- 4 cups chicken broth
- 3/4 cup heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon crushed red pepper flakes
- 12 basil leaves chiffonade
- 1 bunch tuscan kale stems removed, chopped
- 9 ounces refrigerated tortellini
- 1 Parmigiano Reggiano cheese rind optional
Instructions
- In a large pot or dutch oven, heat olive oil over medium heat. Add minced garlic and diced onion. Sauté until softened and fragrant.
- Stir in double-concentrated tomato paste and cook for 1-2 minutes to enhance its flavor.
- Add the Italian sausage, breaking it apart with a spoon as it cooks. Season with salt, pepper, and crushed red pepper flakes. Cook until the sausage is browned and cooked through.
- Pour in the diced tomatoes with their juice, and mix well.
- Add chicken broth and heavy cream and bring the mixture to a simmer. Allow it to simmer for about 15 minutes to let the flavors meld. If using a cheese rind, add now.
- Stir fresh basil, Tuscan kale, and any optional additions you'd like to include. Simmer for an additional 10 minutes.
- In the last 5 minutes of cooking, add the cheese tortellini and cook according to the package instructions.
- Taste and adjust seasoning if needed. If using a cheese rind, remove it before serving.
- Ladle the creamy rustic tortellini soup into bowls. Garnish with additional fresh basil and a sprinkle of Parmigiano Reggiano cheese if desired.
- Serve hot and enjoy your homemade creamy rustic tortellini soup!
Notes
- Prep ingredients in advance – Chop vegetables, measure ingredients, and have everything ready before you start cooking. It makes the process smoother and more enjoyable.
- Tortellini timing – Add tortellini towards the end of the cooking process to prevent it from becoming mushy. Follow the package instructions for the recommended cooking time.
Loved this soup and had it for leftovers today for lunch!