As seen on Bravo TV's The Profit and The Real Housewives of Salt Lake

Recipe Box

Creamy Tomato Soup with Sausage and Tortellini

Serves 4 – 6

This hearty and veggie-packed soup is sure to satisfy. Loaded with vegetables, this soup becomes even more delicious with the addition of spicy sausage and cheese tortellini. We love how easy it is to make. It will definitely be part of our winter menu rotation!


1 pound spicy Italian sausage, formed into 1/2-inch sized chunks, 2 tablespoons butter, 2 tablespoons olive oil, 1 medium onion, diced, 3 stalks celery, (about one cup) diced, 3 carrots, (about one cup) sliced, 1 red pepper, diced, 2 cloves garlic, minced, 1/2 cup white wine, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1-1/2 teaspoons Kosher salt, 1/2 teaspoon freshly ground pepper, 4 cups chicken broth, 1 can (28oz) fire-roasted crushed tomatoes, 8-10 ounces pre-made cheese tortellini, 1/2 cup heavy cream, 1 bunch kale leaves (or about 5 ounces), leaves stripped and chopped into bite-sized pieces, 1/4 cup fresh basil, julienned, optional for garnish, Shaved Parmesan cheese, for garnish.


  1. In a large, heavy-bottomed soup pot, or Dutch oven, brown the sausage. Cook the 1/2-inch, bite-sized chunks of sausage until thoroughly cooked and browned on all sides. If the sausage starts smoking or burning in the pot, add a little water as you cook the sausage. Stir the sausage often while it cooks. Once the sausage is cooked, remove and drain any excess grease by placing on a paper towel-lined plate. Set aside as the rest of the soup is assembled.
  2. In the same soup pot, add the butter and olive oil. Sauté the onion, celery, carrots, and red pepper until the onions are translucent and softened. Add the garlic, and cook for an additional two minutes.
  3. Add the white wine, cook and reduce until all of the wine is evaporated.
  4. Add the oregano, basil, Kosher salt, and pepper. Then, add the chicken broth and the crushed tomatoes. Bring to a simmer. Simmer for 5-10 minutes to allow the flavors to blend.
  5. After the soup simmers, remove the Parmesan cheese rind. Carefully use an immersion hand blender to puree some of the soup directly in the pot. Tip: Puree this soup as much as you’d like. We prefer to have some veggie chunks at the end, and use a light touch while pureeing. If you prefer it smoother, puree longer.
  6. Return the soup pot to the stove and add the cheese tortellini. Cook until the tortellini are just done and start floating to the top. Stir in the heavy cream.
  7. Stir in the chopped kale and add the cooked sausage back into the pot. The kale will quickly wilt and mingle into the soup.
  8. Serve warm with a garnish of basil and shaved Parmesan cheese on top.

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