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Ina Garten's Tortellini Soup is a warm, hearty Italian-inspired dish perfect for busy weeknights. With tender tortellini, savory Italian sausage, fresh kale, and a creamy, flavorful broth, this comforting soup is ready in just 30 minutes and delivers a taste of cozy Tuscan cuisine to your table.
A Taste of Italy at Home
I fell in love with this recipe when looking for a way to elevate simple tortellini into something special. The way the creamy broth mingles with the spicy sausage while the kale adds such beautiful color and texture makes this soup feel like a warm hug in a bowl. Plus it comes together so quickly making it perfect for those busy evenings.
What You'll Need
- Olive Oil: Used for sautéing the aromatics and sausage.
- Italian Sausage: Provides a rich, authentic flavor; use high-quality sausage.
- Garlic and Onion: Essential for depth and aroma.
- Italian Seasoning: A blend of herbs to enhance the soup's savory taste.
- All-Purpose Flour: Helps thicken the broth.
- Chicken Stock: Forms the flavorful soup base.
- Tomato Sauce: Adds a tangy, rich tomato flavor.
- Tortellini: Three-cheese tortellini for a hearty, cheesy addition.
- Kale: Fresh, chopped leaves for added nutrition and texture.
- Heavy Cream: Creates a creamy, velvety texture.
- Fresh Basil: Brightens the dish with fresh, herbal notes.
Let's Make It Together
- Sauté Sausage and Aromatics
- Heat olive oil in a stockpot over medium heat. Add Italian sausage and cook until browned, breaking it apart as it cooks. Drain excess fat and add garlic, onion, and Italian seasoning. Cook until onions are translucent.
- Add Flour and Liquids
- Whisk in flour and cook for 1 minute. Gradually add chicken stock and tomato sauce, stirring to combine. Bring to a boil, reduce heat, and simmer for 10 minutes until slightly thickened.
- Cook Tortellini
- Add tortellini to the simmering soup. Cover and cook for 5–7 minutes or until pasta is tender.
- Finish with Kale and Cream
- Stir in chopped kale until wilted. Add heavy cream and fresh basil, stirring until heated through. Adjust seasoning with salt and pepper. Serve hot.
Making It Perfect
Through many batches of this soup I've learned some helpful tricks. Don't rush browning the sausage those crispy bits add incredible flavor. I always add the tortellini near the end of cooking to keep them perfectly tender. And that fresh basil at the finish really brightens up all the rich flavors.
Keeping It Fresh
While this soup is best enjoyed right away it does keep nicely in the fridge for a few days. When reheating I add a splash of cream or broth to bring back that perfect consistency. Sometimes I'll even cook the tortellini separately and add them fresh to each serving it keeps them from getting too soft in leftover portions.
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Frequently Asked Questions
- → Can I use frozen tortellini?
- Yes, frozen tortellini works well in this soup. Just adjust the cooking time according to package directions, usually adding a few extra minutes.
- → What can I substitute for kale?
- Spinach or Swiss chard make excellent alternatives to kale. Spinach will cook faster, while Swiss chard needs about the same cooking time as kale.
- → Can I make this soup ahead?
- You can prepare the soup base ahead, but add the tortellini when reheating to prevent it from becoming too soft. The pasta will continue to absorb liquid as it sits.
- → What type of Italian sausage works best?
- Both sweet or hot Italian sausage work well, depending on your spice preference. For a lighter option, turkey Italian sausage can be substituted.
- → How do I store leftovers?
- Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid, so add extra broth when reheating if needed.