Creamy Tortellini Soup

When you're craving a comforting bowl of soup that's hearty, flavorful, and easy to make, this gluten-free Creamy Tortellini Soup checks all the boxes. Made with savory Italian sausage, tender gluten-free cheese tortellini, fresh kale, and a rich tomato cream broth, this soup brings together classic Italian-inspired flavors in a cozy one-pot meal. It's the perfect recipe for chilly evenings, busy weeknights, or anytime you want a satisfying dinner the whole family will enjoy.

This gluten-free soup recipe is so delicious thanks to the balance of rich and fresh ingredients. The spicy Italian sausage creates a flavorful base, while garlic, onion, and Italian herbs build layers of savory flavor. A combination of chicken broth, tomato sauce, heavy cream, and freshly grated Parmesan creates a creamy, velvety broth that feels indulgent without being too heavy. The kale adds a fresh pop of color and texture, while the gluten-free tortellini makes this a comforting pasta soup that is hard to resist.

If you're looking for an easy gluten-free dinner, a one-pot recipe, or a comforting soup for the colder months (or all year-round!), this creamy tortellini soup is one that'll be on heavy rotation. Serve it topped with extra Parmesan and fresh basil for a restaurant-quality dish that's warm, satisfying, and full of homemade flavor.

INGREDIENTS

1 Tbsp extra virgin olive oil

1 lb spicy Italian sausage

1 cup white onion, diced

1 Tbsp fresh garlic, minced

2 tsp Italian seasoning

2 Tbsp arrowroot powder

4 cups chicken broth

12 oz tomato sauce

1 (9 oz) package refrigerated gluten-free cheese tortellini

3 cups kale, stems removed and roughly chopped

1/2 cup heavy cream

1/4 cup freshly grated Parmesan cheese, more for garnish

3 Tbsp fresh basil, chopped, more for garnish

1 tsp salt, more to taste

1/2 tsp black pepper, more to taste

1/4 tsp red pepper flakes, optional

HOW TO MAKE

Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the Italian sausage and cook, breaking it into crumbles, until browned and cooked through.

Add the diced onion and cook for 4–5 minutes, or until softened. Add the garlic and Italian seasoning, and cook for 30 seconds until fragrant.

Sprinkle the arrowroot powder over the sausage mixture and stir well to coat. Cook for 1 minute.

Slowly whisk in the chicken bone broth, followed by the tomato sauce, stirring until the broth is smooth and well combined.

Bring the soup to a gentle boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.

Increase the heat to medium and add the gluten-free cheese tortellini. Cook according to the package directions, stirring occasionally.

Add the chopped kale and cook for 1–2 minutes, or until wilted.

Reduce the heat to low. Stir in the heavy cream, Parmesan cheese, and fresh basil. Continue cooking for 2–3 minutes, stirring until the Parmesan has melted and the soup is warmed through. Do not allow the soup to boil after adding the cream.

Add the salt, black pepper, and red pepper flakes. Stir well and adjust seasoning to taste.

Serve warm and garnish with additional Parmesan cheese and fresh basil, if desired.