A creamy, one-pot tortellini soup with Italian sausage, crushed tomatoes, Tuscan kale, and basil—simmered with a Parmesan rind for extra depth, then finished with cream. Stovetop, simple, and perfect with a green salad and crusty bread. Store the base without pasta in an airtight container 3–4 days; reheat and cook the tortellini to serve.
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
Expert Tips from My Kitchen
Brown the sausage hard; break into small bits for max flavor.
Simmer with a Parmesan rind (I stash rinds in a zip-top bag in the freezer).
After adding cream, re-taste—cream softens salt/heat, so adjust.
Serving Suggestions
Pour a Chianti Classico; its acidity cuts the richness.
Serve with crusty bread (baguette, ciabatta, or my no-knead focaccia).
