Tortellini soup had its big viral moment a while back. But honestly? It never left our hearts or our meal plans. Now that soup season has made its triumphant return (pssssht, like it ever left), it’s time to once again embrace a true comfort-food banger: an easy chicken sausage tortellini soup recipe that’s ready in under 30 minutes. Our Italian Herb Chicken Sausage brings Calabrian chilies, basil, and roasted garlic to the party, while a splash of cream smooths out the tomato base and kale adds a little green goodness. Toss in store-bought tortellini (because nobody—except maybe Tucci—is rolling their own pasta on a weeknight), and you’ve got a one-pot wonder that’s hearty, a little spicy, and way too good not to make on repeat.
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1 package of Italian Herb Chicken Sausage, casings removed and crumbled
1 tablespoon olive oil
1 medium yellow onion, ¼” diced
2 carrots, peeled and ¼” diced
celery stalks, ¼” diced
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
3 cloves garlic, minced
4 cups low-sodium chicken broth
3 cups canned crushed tomatoes
0.5 cup heavy cream or half and half
1 9-oz package of frozen cheese tortellini
2 cups finely chopped Tuscan kale
0.25 grated Parmesan cheese
Instructions
Prep Time: 20 min | Cook Time: 35 min | Servings: 1
1
Combine butter and olive oil in a large pot or Dutch oven over medium-high heat until butter is melted. Add onion, carrots, and celery. Sauté until softened and translucent, about 5-7 minutes, then add salt and pepper.
2
Stir in the crumbled sausage and sauté until evenly browned, about 5 minutes. Add garlic and stir until fragrant, 1 to 2 minutes.
3
Slowly pour in chicken broth to deglaze the pan, scraping up any browned bits. Simmer for 10 minutes until slightly reduced and thickened, then add crushed tomatoes and cream and simmer for another 10 minutes.
4
Add the tortellini and kale, simmering until pasta is cooked through, about 4 to 6 minutes. Add up to ½ cup of water if the soup becomes too thick.
5
Serve topped with grated Parmesan cheese.
