Creamy Sausage & Kale White Tortellini Soup


After many requests, here is the white version of my Creamy Sausage & Kale Tortellini Soup that will rock your socks off! It’s loaded with heart healthy veggies, cheesy tortellini, Italian sausage browned to perfection, and broth-based for a simple yet satisfying dinner 🌿

Check out the original recipe that is tomato-based here!

How many servings does this soup make?

It can happily feed up to 6 people!

How to store leftover tortellini soup?

While the tortellini may become softer as it soaks up more liquids in the fridge, this soup still makes for amazing leftovers! I store mine in a large glass mason jar or airtight storage container with the lid up to 2 days in the fridge! 

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Creamy Sausage & Kale White Tortellini Soup

Loaded with heart healthy veggies, cheesy tortellini, Italian sausage browned to perfection, and broth-based for a simple dinner!



Servings: 6

  • 1 tbsp. Olive Oil
  • 1 lb. Ground Mild Italian Sausage, or Spicy
  • 1 cup Carrots, peeled and chopped
  • 1/2 Yellow Onion, finely chopped
  • 3 Garlic Cloves, minced
  • 3 cups Tuscan Kale, chopped
  • 2 tsp. Dried Italian Herb Seasoning
  • 1/4 cup Flour
  • 6 cups Chicken Broth
  • 1/2 cup Whole Milk
  • 1/3 cup Heavy Cream, or to preference
  • 9 oz. Cheese Tortellini


1 - In a large soup pot over medium high heat, add the olive oil. 

2 - Add the ground sausage and break up into small pieces. Cook until browned, stirring to keep from burning. 

3 - Add the chopped carrots, onion, and garlic. Stir together and saute for 2 minutes.

4 - Add the chopped kale and stir to sauté for 2 minutes, until tender. 

5 - Stir in the flour and dried herbs. Add salt and black pepper to taste. 

6 - Add the broth, whole milk, and heavy cream (can adjust to desired creamy preference). 

7 - Bring the liquid to a boil. Reduce heat to medium and add the tortellini to cook for 3 minutes. 

8 - Enjoy the soup warm with freshly grated parmesan! 

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