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This hearty kale and tortellini soup is the perfect cozy soup. It’s packed with flavor from lean chicken sausage and cheesy tortellini, and lots of fresh kale. Plus it comes together in just 30 minutes.
Quick and Easy Kale Tortellini Soup
This cozy kale tortellini soup is hearty, protein-packed and super flavorful. It’s the kind of simple one-pot meal that puts you in a good mood! Here’s why you’ll love it:
- Cozy and nourishing. It’s not only a hearty, cozy soup, but it’s packed with nutrition and made from wholesome ingredients. Win win.
- One pot. No need to dirty lots of dishes. Everything goes into the same pot for the best flavor and an easy cleanup!
- Balanced meal in a bowl. This soup is a stand alone meal with 25 grams of protein and 5 grams of fiber per serving! Serving alongside some crusty bread for a meal everyone will love.
- Quick and weeknight-friendly. Ready in about 30 minutes and super easy to throw together.
- Customizable. There are tons of ways to adjust this soup to your personal preference. Check out the variations section for ideas.
If you’re a soup lover like me be sure to try out my other favorite soup recipes next like my One-Pot Vegetable Orzo Soup, Spicy Chicken Noodle Soup or my Chicken Cauliflower Soup.
Ingredients
- Kale: I like to use chopped Tuscan kale since it cooks a little faster but lacinato kale (aka dinosaur kale) will work too.
- Cheese tortellini: Fresh tortellini are my personal favorite but frozen are great and easy to keep on hand.
- Chicken or turkey sausage: Lean ground turkey sausage or chicken sausage (casing removed) helps to build flavor and add protein. You can also used fully cooked chicken sausage, diced small.
- Olive oil: To sauté the vegetables and brown the meat.
- Onions and garlic: The perfect base.
- Tomato paste and diced tomatoes: This adds just the right amount of savory tomato flavor to the broth.
- Chicken broth: Veggie broth works too. If you choose a low sodium chicken broth you’ll need to adjust the salt.
- Lemon juice and basil: For the most amazing bright and fresh flavor.
- Salt and Pepper
- Fresh parmesan: A must for topping!
Don’t forget some crusty bread for serving, too!
Variation Ideas
- Vegetarian tortellini soup. Switch the chicken broth for vegetable broth and instead of sausage add 2 drained and rinsed cans of your favorite beans.
- Creamy sausage tortellini soup. Reduce chicken broth to 5 cups. After removing soup from heat (before adding basil and lemon juice) slowly stir in 3/4 cup 2% or whole milk and 1/4 cup cup heavy cream.
- Up the protein. Add 1 can of drained and rinsed cannellini beans or great northern beans. This adds extra fiber too!
- Add more veggies. Add a chopped red bell pepper when you add the onion, or two diced carrots.
- Swap the greens. Swap kale for baby spinach or Swiss chard.
- Make your own sausage. In place of sausage add 1 lb ground chicken or turkey with 1 1/2 tsp Italian seasoning, 1 tsp fennel seeds and 1/2 tsp salt.
How to Make Kale and Tortellini Soup
- Sauté onion. Heat oil in a large soup pot or large dutch oven over medium heat. Add onion and sauté for 2-3 minutes until soft and translucent.
- Cook sausage. Add sausage and cook, breaking into pieces, 8-10 minutes. Next add tomato paste, garlic and black pepper. Sauté 1-2 minutes until garlic is fragrant and tomato paste darkens.
- Add kale. Next add kale, sauté 2-3 minutes until wilted.
- Add tomatoes and broth. Pour in diced tomatoes and broth, bring to a simmer and cook 10 minutes until kale has softened.
- Add tortellini. Add tortellini and return to a boil. Cook for 3 minutes (or according to tortellini instructions).
- Finish and serve. Remove from heat, stir in basil and lemon juice. Garnish with fresh parmesan cheese and red pepper flakes if desired.
How To Store
- Fridge: Transfer cooled soup to an airtight container and store in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
- Freezer: I recommend freezing the base of the soup in an air-tight freezer-safe container without the tortellini. When you’re ready to reheat, bring the soup to a simmer and then cook the tortellini in the broth according to package directions. You can freeze for up to 2 months.
Jamie’s tips
Tips For Success
- Don’t overcook the tortellini. Tortellini cooks fast, so be careful not to overcook them. Set a timer and take it right off the heat. You don’t want mushy tortellini!
- De-stem the kale. Make sure to remove the big stems on your kale so that you have nice tender kale pieces.
- Choosing chicken broth. Chicken broths vary widely the it comes to sodium content. Make sure to taste test and adjust your salt based on what you like!
- Don’t skip the parm. A sprinkle of shredded or shaved parmesan is essential if you ask me and really ties the entire soup together.
More Cozy Soups
If you’ve made and loved this Kale and Tortellini Soup or any other recipe on my blog, please leave a 🌟 star rating and comments below!
Kale and Tortellini Soup
A cozy soup packed with fresh kale, cheesy tortellini and lean turkey sausage in a flavorful broth.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, small, diced
- 1.25 lbs lean chicken or turkey sausage, raw, casing removed, you can also use fully cooked chicken sausage
- 8 cloves garlic, finely minced or microplaned
- 1 tbsp tomato paste
- 1/4 tsp black pepper
- 1 14 oz can petite diced tomatoes
- 4 cups kale, lightly packed, stems removed, chopped small
- 6 cups chicken broth, more if needed
- 3 cups 9-10 oz. cheese tortellini, or 2-3 cups, fresh or frozen
- 1-2 tbsp lemon juice
- 1/4 cup basil, fresh, chopped
- 1/4-1/2 tsp salt, to taste (start with less)
- parmesan cheese, shaved, shredded or grated for topping
Instructions
- Heat oil in a large pot over medium heat. Add onion and garlic and sauté 2-3 minutes until softened and translucent.
- Add sausage and cook breaking into small pieces for 8-10 minutes until no longer pink. If using fully cooked chicken sausage, cook for 6-7 minutes until slightly browned.
- Next add tomato paste. Sauté for 1-2 minutes until tomato paste turns dark red.
- Add kale and sauté additional 2-3 minutes until wilted.
- Pour in diced tomatoes, broth, salt, and pepper and bring to a simmer and cook for 10 minutes or until kale has softened.
- Add tortellini and return to a boil, cook for 3 minutes. Remove from heat and stir in fresh lemon and basil. Add more salt and pepper to taste.
- Garnish with fresh parmesan and red pepper flakes if desired. Serve with crusty bread and enjoy!
Notes
If you use low sodium chicken broth you will need to add additional salt.
You can use ground chicken sausage, ground turkey sausage, or fully cooked chicken sausage chopped up (I like to use the sweet Italian or roasted garlic varieties for this soup).
Nutrition
Serving: 1bowl | Calories: 373kcal | Carbohydrates: 36g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 75mg | Sodium: 2107mg | Potassium: 482mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1714IU | Vitamin C: 53mg | Calcium: 176mg | Iron: 12mg
Nutrition information is automatically calculated and should only be used as an estimate.
Did you try this recipe?Leave a comment + star rating below!
This soup is really good. It’s great for dinner or to take for lunch. Love that it packs 25grams of protein. Simple ingredients, wonderful flavor. My other half asked me to make another batch for him to take to work. Sign of a great recipe since he’s pretty picky.