Cozy Tortellini Soup
A hearty Italian-inspired soup featuring cheese tortellini, savory pork sausage, kale, and a creamy Parmesan broth with a subtle kick from Calabrian chili peppers. Perfect for a comforting fall dinner.
Recipe by Erin O'Brien· Structured by ReelsMeals
From: Facebook(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb mild Italian pork sausage
- 0.5 yellow onion
- 3 garlic
- 2 tbsp crushed Calabrian chili peppers
- 1 tbsp Italian seasoning herb blend
- 28 oz crushed tomatoes
- 6 cup chicken stock
- 1 Parmigiano-Reggiano rind
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 9 oz cheese tortellini
- 1 lacinato kale
- 1 cup heavy cream
- 1 cup Parmigiano-Reggiano cheese
- 2 tbsp unsalted butter
Instructions
- 1Heat the extra-virgin olive oil in a large pot over medium‑high heat until shimmering.
- 2Add the pork sausage, breaking it up with a wooden spoon, and cook until browned, about 6–8 minutes.
- 3Stir in the finely chopped onion and garlic; cook, stirring occasionally, until the onion becomes translucent and begins to brown, roughly 5 minutes.
- 4Add the crushed Calabrian chili peppers and Italian seasoning; stir constantly for about 1 minute until fragrant.
- 5Pour in the crushed tomatoes, scraping up any browned bits, and simmer, stirring often, until the mixture reduces slightly, about 8 minutes.
- 6Add the chicken stock, optional Parmigiano‑Reggiano rind, kosher salt, and freshly ground black pepper. Bring to a rapid boil, then lower to a medium simmer; partially cover and cook for 15 minutes, stirring occasionally.
- 7Add the cheese tortellini and coarsely chopped kale to the pot; bring back to a boil, then reduce to a gentle simmer. Cook until the tortellini are al dente and the kale is wilted and tender, 2–3 minutes.
- 8Stir in the heavy cream and continue to heat for another minute without boiling.
- 9Remove the pot from heat; immediately stir in the finely grated Parmigiano‑Reggiano cheese and unsalted butter until fully melted and the broth is glossy.
- 10Taste and adjust seasoning with additional salt or pepper if needed.
- 11Ladle the soup into bowls, top each serving with a generous sprinkle of grated Parmigiano‑Reggiano and a few twists of freshly ground black pepper.
- 12Serve hot and enjoy the comforting flavors.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Cozy Tortellini Soup?
- About 50 minutes in total: 15 minutes of prep and 35 minutes of cooking.
- How many servings does this Cozy Tortellini Soup recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Cozy Tortellini Soup recipe come from?
- It was shared by Erin O'Brien on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.