clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sausage and kale tortellini soup recipe

Sausage Tortellini Soup

  • Author: Stefanie Mullen


This sausage tortellini soup has a chicken broth base, is loaded with healthy vegetables and is topped off with cheese tortellini and a handful of kale. It’s the perfect comfort soup during the cold winter months.


  • 1 pound sausage
  • 1 tablespoon olive oil
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • ½ cup carrots, chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1/4 cup fresh basil leaves
  • 3 garlic cloves, diced
  • 1 cup white wine
  • 2 tablespoons tomato paste
  • 1 28 ounce can whole tomatoes
  • 2 cups lacinato kale thinly sliced
  • I (9-ounce) package of fresh/refrigerated cheese tortellini
  • 4 cups chicken stock


  1. In a large soup pot, brown sausage over medium heat.
  2. While meat is browning, prep all the vegetables. Chop onion, celery, carrots, garlic, basil and kale.
  3. With a slotted spoon remove cooked meat from the soup pan and reserve.
  4. Add olive oil, carrots, celery, onion, salt and pepper to the soup pan and cook until vegetables are softened but not browned.
  5. Add garlic and basil and cook for one minute.
  6. Add wine and tomato paste and cook until mostly cooked off. You can tell when you stir the vegetables and there is a thickness to the mixture. (See video)
  7. Add whole tomatoes and break up with a wooden spoon or with your hands.
  8. Add chicken broth.
  9. Add the meat back in and bring to a boil.
  10. Reduce heat to low and simmer for 20 – 30 minutes.
  11. Add tortellini and kale and simmer another 10 minutes.
  12. Serve with fresh ground parmesan and sourdough bread.