Tuscan Tortellini Soup

This Tuscan Tortellini, Chickpea, and Kale Soup is the ultimate easy soup recipe for a cozy weeknight dinner. Packed with hearty chickpeas, tender veggies, cheesy tortellini, and flavorful Italian chicken sausage, it’s a bowl full of comfort that also feels light and nourishing. The rich tomato-balsamic broth brings classic Tuscan flavors, while kale and lemon add brightness. It’s a one-pot meal the whole family will love, and it comes together in under an hour, making it perfect for busy nights when you still want healthy comfort food.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: American

Diet: Gluten Free

Keyword: sausage tortellini soup, tortellini soup, tortellini soup recipe

Method: Stove Top

Servings: servings

Equipment

1 Dutch Oven
1 Large Skillet
1 Immersion Blender

Ingredients

3 tablespoons olive oil divided
½ yellow or white onion chopped
2 celery stalks chopped
1 carrot chopped
8 garlic cloves minced
2 Italian chicken sausages casings removed
4 cups chicken broth
¼ teaspoon dried rosemary
½ teaspoon dried parsley
½ teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
1 14.5-ounce can chickpeas, rinsed and drained
2 14.5-ounce cans crushed tomatoes (undrained)
1 bay leaf
2 tablespoons balsamic vinegar
¼ teaspoon red pepper flakes optional, for heat
Juice of ½ lemon
1 8-ounce package refrigerated tortellini (gluten-free or not!)
2 cups chopped kale stems removed
Optional: Parmesan cheese for serving
Optional: Extra balsamic vinegar for serving

Instructions

Sauté the veggies:

Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion, celery, carrot, and garlic. Cook for about 8–10 minutes, until softened and fragrant.

Cook the sausage:

While the vegetables are cooking, heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the chicken sausage (removed from casing) and cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Set aside.

Simmer the soup base:

To the Dutch oven, add chicken broth, rosemary, parsley, Italian seasoning, salt, pepper, chickpeas, and crushed tomatoes. Stir to combine, then add the bay leaf. Bring to a boil, reduce heat, and let simmer for 20 minutes.

Blend slightly:

Remove the bay leaf. Using an immersion blender, blend the soup just until slightly creamy, leaving some chunks of beans and vegetables for texture.

Add remaining ingredients:

Stir in the balsamic vinegar, red pepper flakes, tortellini, sausage, and kale. Simmer for 5–7 minutes, or until the tortellini is al dente and the kale is wilted.

Finish and serve:

Stir in the lemon juice. Taste and adjust seasoning as needed. Serve hot, topped with freshly grated Parmesan and an extra drizzle of balsamic vinegar.

Notes

Storage: Leftovers keep well in the fridge for up to 3 days (the tortellini may soften slightly). Add more broth as needed when reheating.

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