Creamy Tortellini Soup

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5 from 4 reviews


  • 1lb hot Italian sausage
  • 1/2 yellow onion, diced
  • 3 large carrots, diced
  • 3 garlic cloves, sliced
  • 1 teaspoon salt
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh rosemary, roughly chopped
  • 2 tablespoons gluten free flour
  • 48oz chicken bone broth
  • 9oz gluten free tortellini
  • 1 bundle kale, roughly chopped
  • 1/2 teaspoon black pepper
  • 3 tablespoons heavy cream or coconut cream


  1. Place Italian sausage in a large soup pot, break into small pieces, and cook until no pink remains. Remove sausage and set aside.
  2. Add onion and carrots to the pot. Cook for 5-7 minutes, until onions become translucent and fragrant. Add garlic cloves, salt, thyme, and rosemary, and cook for 5 more minutes. Add flour to the pot and toss to combined. Then add broth and mix to combined. Cover and bring to a low boil.
  3. Add tortellini, kale, and black pepper. Mix to combined then cook for 5 minutes. Once the tortellini is cooked through, add the sausage and heavy cream and cook for 2 more minutes to heat through. Taste to see if the soup needs any extra salt before serving. Now all you gotta do is eat it up!!