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A Soup Worth Slurping

Some soups are delicate and refined, meant to be sipped politely from dainty bowls. This is not one of those soups. This is the kind of soup that demands a big spoon, a deep bowl, and maybe even a nap afterward. It’s hearty, packed with bold flavors, and feels like a warm hug on a cold day.

We’re talking about a rich, velvety broth infused with fire-roasted tomatoes and just the right amount of creaminess, cradling silky cheese tortellini, spicy Italian sausage, and ribbons of dark green Tuscan kale. The depth of flavor makes it taste like it simmered for hours, yet it all comes together in a reasonable amount of time—because while we love a weekend-long cooking project, sometimes you just need an incredible meal without the wait.

If you’re someone who thinks soup isn’t a meal (read me, sometimes), this will change your mind. It’s got everything: protein, greens, pasta, and a broth so good you might consider drinking it straight. And, as a bonus, it’s the kind of dish that somehow tastes even better the next day (assuming there’s any left). So grab your biggest pot and let’s get cooking.

The Origins of This Bowl of Comfort

While this definitely veers more toward Italian-American territory and there’s no single dish in classic Italian cuisine that exactly matches this sausage, kale, and tortellini soup, it pulls from several classic traditions. Think of it as a distant, slightly rebellious cousin of Tuscan soups like ribollita and Zuppa Toscana—those brothy, flavor-packed soups that thrive on rustic ingredients and a slow, simmered depth. The combination of sausage and greens is a staple in Italian cooking, and adding tortellini? Well, that’s just good sense.

What Makes This Version Stand Out?

There are plenty of sausage and kale soups out there, but a few key details make this one especially satisfying:

High-Quality Chicken Broth is Everything – A mediocre broth can make or break a soup. Enter Roli Roti chicken bone broth, which is my go-to for adding serious body and richness. It’s gelatinous in the best way, giving the soup an almost silky texture that feels luxurious.
Spice Blend Matters – I used Old World Italian Spicy Fennel Herb Seasoning from The Spice House (order it online—you’ll thank me later). It’s got just the right balance of warm fennel, aromatic herbs, and a bit of heat.
Tomato Vinegar for a Little Magic – I first had this at Jon & Vinny’s in Los Angeles. I truly get so excited about new-to-me ingredients, so I came home and immediately ordered some for myself. Mutti Tomato Vinegar (yes, it’s a thing, and yes, it’s worth tracking down if you, like me, are always adding new ingredients to your pantry) adds a bright, slightly tangy depth to balance out the richness. If you can’t find it, apple cider vinegar will do.

Equipment Needed

How This Comes Together

Making this soup is a relatively straightforward process, but let’s break it down:

D0n’t Be Shy About Browning the Sausage – Don’t just cook it; get a deep, golden crust on it. That caramelization equals flavor.
Build the Base – Sauté onion, fennel, and garlic, then throw in paprika and Italian seasoning. Add tomato paste and cook it down until it darkens and sticks to the pan (trust me, it’s where the magic happens).
Deglaze and Thicken – A splash of dry white wine lifts all those stuck-on bits from the pan. Then, a little flour thickens the broth just enough to give it body without turning it into a stew.
Broth & Tomatoes Join the Party – Pour in the stock, fire-roasted tomatoes (half left whole, half blended for texture and consistency), and some heavy cream. Simmer away.
Final Touches – Stir in the kale, return the sausage, and let it all meld together. A splash of tomato vinegar at the end keeps everything from feeling too heavy.
Tortellini Timing – If you’re eating all of this in one sitting, toss the tortellini right into the pot. Pasta stored in a soup has an unmatched ability to soak up the liquid, so you want leftovers that aren’t mush, store the pasta separately and add it to individual bowls when reheating and serving.

How It Tastes (and Why You Should Make It Immediately)

Broth: Rich, deeply savory, creamy but not overly heavy
Sausage: Meaty, spiced, slightly crisped bits that infuse the broth
Tortellini: Soft, cheesy pillows that soak up all the flavor. If you live somewhere you can get artisanal pasta, experiment with the filling flavors of the tortellini!
Kale: Tender but still slightly toothsome, bringing a much-needed hit of green
Finishing Touches: Fresh basil or parsley for brightness, Parmesan for umami, lemon for a zingy contrast, and red chili flakes if you like a little extra heat

Tips & Tricks for Maximum Deliciousness

Let the soup sit for 10-15 minutes before serving – The flavors meld beautifully with a little patience.
Store components separately if you want leftovers – Otherwise, the tortellini will absorb the broth and get bloated (not in a good way).
Don’t skip the vinegar – It’s a small addition but makes a huge difference in balancing richness.
Use fresh tortellini – Shelf-stable tortellini is fine, but fresh pasta makes a difference in texture and taste.

This is one of those soups that feels like a hug in a bowl—warm, hearty, and deeply satisfying. It’s perfect for cozy nights in, when the weather is dreary, or when you just need something nourishing without a lot of fuss. It’s also a great option for meal prepping since the flavors only get better with time (just keep that tortellini separate until serving!). Whether you’re feeding a hungry family, impressing dinner guests with minimal effort, or just treating yourself to a comforting bowl of goodness, this soup has you covered. Make a big pot, grab a spoon, and dig in.

Happy cooking!

Creamy Sausage, Kale & Tortellini Soup

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Author: Amanda
Yield: 6 to 8 servings 1x

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Description

This is the kind of soup that makes you question why you ever settled for something from a can. It’s rich, hearty, and packed with flavor—the kind of meal that warms you up from the inside out. Spicy Italian sausage, tender cheese tortellini, and silky ribbons of Tuscan kale float in a velvety tomato-infused broth that tastes like it simmered all day (spoiler: it didn’t).

A few key moves make this soup next-level: high-quality chicken broth (Roli Roti is my go-to), a good browning on the sausage (flavor = caramelization), and a splash of tomato vinegar at the end (trust me, it makes a difference). If you’re planning for leftovers, store the tortellini separately so it doesn’t turn into sad, bloated pasta mush. This soup is perfect for cold nights, meal prep, or when you need a cozy, no-fuss dinner that still feels a little special. Grab a spoon and dig in.

Ingredients

Scale

4 tablespoons extra-virgin olive oil, divided
1 pound Italian sausage
1/2 large onion (about 1–1/4 cups), finely chopped
1/2 fennel bulb (scant 1 cup), cored and finely chopped
4 garlic cloves, finely minced
3/4 teaspoon paprika
2–3 teaspoons Italian seasoning
3 tablespoons tomato paste
1/2 cup dry white wine
1/4 cup all-purpose flour
6 cups high-quality chicken stock
One 28-ounce can fire-roasted tomatoes, divided (one-half the can left whole, the second half blended to a purée)
1/2 to 3/4 cup heavy cream
1 bunch Tuscan or lacinato kale, cored and cut into chiffonade
1 teaspoon tomato vinegar or apple cider vinegar
1 pound cheese tortellini
Kosher salt and freshly ground black pepper, to taste
Finely chopped fresh basil and/or parsley, ground Parmesan, fresh lemon wedges, and red chili flakes, for serving, optional

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Instructions

Heat a large, heavy-bottomed pot or Dutch oven over medium. Once hot, add 2 tablespoons extra-virgin olive oil, then spread 1 pound Italian sausage around in a thin layer over the bottom of the pan. Cook, undisturbed, until the sausage begins to brown, about 3–4 minutes. Stir and break it up using a wooden spoon, and continue to cook for another 4–6 minutes or until cooked through. Remove to a plate/bowl using a slotted spoon, leaving as much of the fat behind as possible.
Reduce the heat to medium. Add an additional 2 tablespoons extra-virgin olive oil. Add the chopped 1/2 onion and 1/2 fennel bulb with a pinch of kosher salt. Sauté over medium until softened, about 5–7 minutes. Add 4 minced garlic cloves, 3/4 teaspoon paprika, and 2 teaspoons Italian seasoning and cook until fragrant and the garlic is softened, about 30 seconds to 1 minute. Stir in 3 tablespoons tomato paste and cook, stirring occasionally, until the tomato paste has darkened and is starting to stick to the bottom of the pot, about 2–4 minutes. Add 1/2 cup dry white wine and allow to reduce until most of the liquid has evaporated, about 3 minutes.
Stir in 1/4 cup all-purpose flour and cook for about 2–3 minutes, stirring occasionally, to cook the raw flour flavor out. Slowly pour in 6 cups high-quality chicken stock, stirring frequently, until the flour is dissolved and the mixture begins to thicken slightly. Add the half-can pureed fire-roasted tomatoes, the half-can fire-roasted tomatoes left whole, and 1/2 cup heavy cream. Bring a simmer and allow to cook for 15–20 minutes, stirring occasionally, while you prepare the cheese tortellini.
Bring a medium saucepan of water to a boil; once boiling, generously salt the water and add 1 pound cheese tortellini. Cook the tortellini according to package directions, stirring occasionally. Drain and reserve.
When you’re ready to serve, stir in 1 bunch Tuscan kale, cut into chiffonade, and the reserved cooked Italian sausage. Taste for seasoning and consistency, adding kosher salt and freshly ground black pepper to taste and up to 1 teaspoon more Italian seasoning if you’d like more herb flavor and up to 1/4 cup more heavy cream if you’d like a richer, creamier consistency. Stir in 1 teaspoon tomato vinegar or apple cider vinegar. Taste again for seasoning and adjust as necessary.
If you expect to eat all the soup in one sitting, you can stir the cheese tortellini into the soup before serving. If you expect to have leftovers, add the cheese tortellini as each bowl is being served and store any remaining soup and tortellini separately. Top with finely chopped fresh basil and/or parsley, ground Parmesan, fresh lemon wedges, and red chili flakes, if desired.