Creamy Tortellini Soup with Chicken Sausage

This Creamy Tortellini Soup with Chicken Sausage is hearty, flavorful, and incredibly filling! While some might say soup alone isn’t enough for a meal, this recipe proves otherwise by combining protein, carbs, and fats into a perfectly balanced dish. It’s satisfying enough to enjoy on its own or pairs beautifully with a sandwich or salad. I used Taste Republic’s gluten-free tortellini, a fresh option that holds up wonderfully in the broth and even tastes great as leftovers.

Creamy tortellini soup with chicken sausage Ingredient Notes:

Ground Italian Chicken Sausage: Use spicy or sweet sausage based on your preference. It adds protein and depth of flavor to the soup. You can substitute with pork sausage, ground turkey, ground beef, or a plant-based alternative for dietary needs.

Fresh Tortellini: Taste Republic’s gluten-free tortellini holds up well in the broth, but any fresh or refrigerated tortellini works. Avoid dried tortellini as it may alter the cooking time and texture.

Kale: I like to opt for lacinato (aka dinosaur) kale for a tender texture, adding some greens to this hearty soup. Kale is packed with antioxidants and vitamins, and provides a nice fiber boost alongside the beans. You can also swap for curly kale or spinach.

Beans: Cannellini, navy, or great northern beans work well for creaminess and added fiber. The beans get blended with a mixture of our soup base, and added back into the box to mimic a “creamy” texture without the dairy. Make sure they’re drained and rinsed to reduce excess sodium.

Crushed Tomatoes: Provides a rich tomato base; choose a high-quality brand for the best flavor. Fire-roasted tomatoes can add a smoky twist. The tomatoes also help thicken the soup. If you prefer a more liquidy soup, option to add up to 2 cups water when adding the broth.

Nutritional Yeast/Parmesan: Optional but recommended for a nutty, savory topping to enhance the soup’s creamy flavor.

Creamy Tortellini Soup with Chicken Sausage

Recipe by Jenn Lueke

4.3 from 123 votes

Servings

Adjust servings

+

–

4

servings

Prep time

10

minutes

Cooking time

40

minutes

This Creamy Tortellini Soup with Chicken Sausage is hearty, flavorful, and incredibly filling! While some might say soup alone isn’t enough for a meal, this recipe proves otherwise by combining protein, carbs, and fats into a perfectly balanced dish. It’s satisfying enough to enjoy on its own or pairs beautifully with a sandwich or salad. I used Taste Republic’s gluten-free tortellini, a fresh option that holds up wonderfully in the broth and even tastes great as leftovers.

Cook Mode

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Ingredients

• 1 tablespoon olive oil

• 1 pound ground Italian chicken sausage (spicy or sweet)

• 1 yellow onion, diced

• 4 garlic cloves, peeled & minced

• 2 teaspoons dried basil

• 2 teaspoons dried oregano

• 1 teaspoon kosher salt, plus additional to taste

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes (optional)

• 32 ounces low-sodium chicken broth (can sub low-sodium vegetable broth)

• 15 ounces cannellini, navy, or great northern beans, drained and rinsed

• 28 ounces crushed tomatoes

• 9 ounces fresh tortellini (I used Taste Republic GF tortellini)

• 3 packed cups shredded kale

• nutritional yeast or grated parmesan (optional), for topping

Directions

• Heat the oil over medium heat in a large pot or dutch oven. Add the chicken sausage and cook, breaking up and stirring occasionally until fully cooked, 5 to 7 minutes. Remove from the pot and set aside.
• To the same pot, add the diced onion and cook, stirring often until translucent, 3 to 4 minutes. Stir in the garlic, basil, oregano, salt, pepper, and red pepper flakes. Cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the chicken broth, beans, and crushed tomatoes. Cover the pot, increase the heat to high, and bring to a boil. Once boiling, reduce the heat to medium, and simmer, covered, for about 10 minutes to soften the beans. Carefully transfer 2 cups of the soup to a blender. Blend with the steam vent open, on high speed until completely smooth, 30 to 60 seconds. Add the blended soup back the pot and stir to combine.
• Add the tortellini, cover, and simmer until the tortellini rises to the top, about 3 minutes. Add the cooked chicken sausage and kale, and stir to combine. Cook until the kale has wilted, 2 to 3 minutes, then serve with nutritional yeast or grated parmesan on top.

Notes

• Blending for Creaminess: Blending a portion of the soup ensures a velvety texture without needing cream, making it a lighter option. Use caution when blending hot liquids to avoid spills.
• Tortellini Timing: Add the tortellini near the end of cooking to prevent it from overcooking and falling apart. Fresh tortellini typically takes about 3-4 minutes to cook.
• Layering Flavors: Browning the sausage and sautéing the onions before adding the spices enhances the soup’s flavor, creating a rich and aromatic base.
• Customizing Heat: Adjust the red pepper flakes to suit your spice preference or omit them entirely for a milder version.
• Scaling the Recipe: Double the ingredients for meal prep or serving a crowd; just ensure your pot is large enough to accommodate the extra volume.
• Broth: This is a relatively thick soup. If you prefer a more liquidy soup, option to add up to 2 cups water when adding the broth.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. If freezing, don’t add the tortellini and freeze the soup for up to a month. After reheating, add the cooked tortellini separately.
• Check out the full recipe video on my YouTube channel here.

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