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Creamy Tortelloni Soup

This simple 30-minute creamy tortelloni soup has already been on heavy rotation over here. And I have a sneaky suspicion that once you try it, it’ll be on heavy rotation at your house, too!

If you've never tried gluten-free pasta, don't be afraid of it. This is the perfect recipe to dip your toe in the gluten-free pasta water! But please don't dip your actual toe in the pasta water, ok?!

Dairy-free Greek yogurt is my staple swap for heavy cream and sour cream. When it's mixed in with something like a soup, you cannot tell AT ALL that it isn't heavy cream. Big win!

*Don't forget we get 20% off with code JAYME at!


1 Tbsp avocado oil

1 lb Italian sausage, browned (I use spicy)

1 small white onion, diced

3 cloves garlic, minced

2 tsp Italian seasoning

2 Tbsp arrowroot flour/powder

4 cups chicken or beef bone broth (I use Kettle & Fire)

1 15 oz can organic tomato sauce

1 9 oz package refrigerated gluten-free cheese tortelloni (I used Taste Republic)

1/2 bunch kale, rinsed/stemmed/roughly chopped

1/3 cup dairy-free Greek yogurt (I use Kitehill)

3 Tbsp fresh basil, chopped

Sea salt, to taste

Black pepper, to taste

Red pepper flakes, to taste


-In a Dutch oven (at least 5.5-quarts) or large stockpot, heat avocado oil over medium heat, and brown sausage.

-Once browned, add in garlic, onion, and Italian seasoning. Stirring frequently, cook until onions are translucent (about 5 mins).

-Whisk in arrowroot until meat is coated (about 1 min).

-Whisk in bone broth and tomato sauce.

-Bring to a boil, then reduce to low simmer for 10 mins., stirring occasionally.

-Raise heat up to medium.

-Add in tortelloni, and stir to mix. Then cover, and cook for 4-5 mins.

-Stir in kale, and cook until wilted (about 1-2 mins).

-Stir in dairy-free Greek yogurt and basil until heated through (about 2-3 mins).

-Add salt, black pepper, and red pepper flakes to taste.

-Serve immediately.


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