Tortellini Soup recipe in two bowls with spoons next to it.

We’re right in the middle of winter and all I’ve been craving is this easy, cozy and delicious Tortellini Soup! I love how there are some many things going on in this soup and they all compliment one another so well.

I love enjoying this tortellini soup with a crusty baguette for dipping. I’m convinced you’ll all fall in love with this absolutely delicious and ridiculously easy soup.

Important Ingredients to Note for Tortellini Soup

A great quality chicken broth is essential for this recipe. Since we’re not making our own, it’s important to use a store bought broth with a great base flavor to build on, since it’s the backbone of this recipe.
Fresh tortellini is also really important for this recipe. Not only do they cook quickly, but the flavor is far more superior over dry, shelf stable tortellini. Our brand preference for fresh (store-bought) tortellini is Rana’s ‘Cheese Lovers’ flavor. It’s technically tortelloni and not tortellini (which essentially means they are larger in size), but we’re not splitting hairs here.

How to Make Our Tortellini Soup

Ingredients laid out on a kitchen counter for Tortellini Soup.

Process

Pour oil into a large pot over medium heat and add meatballs. Lightly sear on all sides.
Transfer meatballs to a plate.
Add remaining oil to pot, followed by sweet potato and sauté.
Stir in onion and garlic, season with salt and pepper and continue to sauté.
Add kale to pot and wilt.
Pour stock into pot, season with salt and pepper then simmer until sweet potatoes are tender.
Add sausage back to pot and continue to simmer.
Raise stove heat to medium-high and bring soup to a boil.
Add tortellini and boil until tortellini has just cooked through and vegetables are tender.
Ladle soup into bowls and top each with some grated Parmesan and cracked black pepper.

Turkey sausage meatballs to make tortellini soup on a baking sheet. — Turkey sausage rolled into mini meatballs.

Turkey sausage meatballs seared in a stock pot for tortellini soup. — Sear meatballs on all sides.

A plate of sausage meatballs on a kitchen counter. — Transfer meatballs to a plate.

Sweet potato chunks cooking in a stock pot. — Sauté sweet potato.

Sweet potato and onion cooking in a stock pot to make tortelli soup. — Add onion and garlic and continue to sauté. Season with salt and pepper.

Kale, sweet potatoes, and onions in a stock pot cooking to make tortellini soup. — Add kale and let wilt.

Tortellini soup in a stock pot simmering. — Stir in stock and simmer.

Tortelli soup in a stock pot on a kitchen counter. — Add sausage meatballs and continue to simmer.

Tortellini soup ready to serve in a stock pot. — Add tortellini and simmer until the vegetables are soft and the tortellini is cooked through.

Tortellini soup in two bowls with spoons in them and a napkin nearby. — Ladle into bowls and top with parmesan and fresh cracked pepper.

Tools You Will Need

What to Serve with Tortellini Soup

Our Tortellini Soup is hearty enough to enjoy as a meal in itself, but there are also many things you can enjoy with this delicious soup!

A crusty baguette is one of our favorite things to eat with this soup! We love ripping off big hunks and sopping up the broth.
A simple salad is the perfect thing to enjoy alongside this tortellini soup, because sometimes you just want to have a soup and salad dinner.
We’re never opposed to nibbling on a small assortment of cheeses with this soup. Who would, right?!

Tortellini Soup recipe in two bowls with parmesan next to it.

Making Tortellini Soup Ahead of Time

There are a couple different ways we prefer to make this soup ahead of time.

Prep Ingredients Ahead of Time

chop all vegetables up and store in separate airtight containers, in the refrigerator for up to three days.
form and sear mini meatballs, then cool and store them in an airtight container, in the refrigerator for up to three days.

Partially Make Tortellini Soup Ahead of Time

Make soup until right before it’s time to add tortellini. Then cool soup, transfer to an airtight container and store in the refrigerator for up to three days.
When ready to enjoy, pour soup into a pot and bring to a boil over medium-high heat. Once soup is boiling, add tortellini and boil for 3 to 4 minutes, until tortellini cooks through.