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Ina Garten Tortellini Soup

Ina Garten Tortellini Soup
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This soup elevates basic tortellini into a full meal with browned sausage for depth, a lightly thickened tomato base, and nutrient-packed kale that wilts in at the end. Drawing from Ina’s love for bold yet balanced dishes, it features cheese-filled tortellini, Italian sausage, and a touch of creaminess from optional heavy cream or half-and-half. It serves 6 generously as a main or more as a starter, reheats like a dream, and gets even tastier the next day as the flavors marry.

Ingredients

Scale

  • 1 pound Italian sausage (mild or spicy, casings removed)
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3–4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/4 cup all-purpose flour (for light thickening)
  • 6 cups chicken stock or broth
  • 1 (15-ounce) can tomato sauce or crushed tomatoes
  • 1 (9-10 ounce) package fresh or frozen cheese tortellini
  • 4 cups chopped kale (stems removed) or baby spinach
  • 1/2 cup heavy cream or half-and-half (optional for creaminess)
  • Kosher salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving
  • Fresh basil or parsley, chopped (optional garnish)

Instructions

  • Heat olive oil in a large pot over medium heat; add sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
  • Remove sausage to a plate, leaving drippings in the pot; add diced onion and sauté for 4-5 minutes until softened.
  • Stir in garlic and Italian seasoning; cook 1 minute until fragrant.
  • Sprinkle flour over the veggies; stir constantly for 1-2 minutes to cook out raw taste.
  • Gradually pour in chicken stock, stirring to avoid lumps; add tomato sauce and bring to a simmer.
  • Return browned sausage to the pot; season with salt and pepper.
  • Simmer uncovered for 10-15 minutes to let flavors meld and slightly thicken.
  • Add tortellini and cook according to package directions (usually 3-5 minutes for fresh, longer for frozen) until tender.
  • Stir in chopped kale (or spinach) and heavy cream if using; cook 2-3 minutes until greens wilt and soup is creamy.
  • Taste and adjust seasoning; serve hot with grated Parmesan and fresh herbs.

Find it online: https://inagartendishes.com/ina-garten-tortellini-soup/