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Creamy tortellini soup

What’s better than a steaming bowl of soup in fall? Mary Mammoliti has taken everything she loves about comfort food and mixed them together to give you this one-pot wonder for the perfect 30-minute weeknight dish. 




  • 1 lb (about 3 large links) mild Italian sausage, casings removed
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken stock
  • 1 3/4 crushed tomatoes
  • 1 teaspoon sea salt
  • 1 (300g) bag of cheese Tortellini, fresh or frozen
  • 1 bunch kale, stems removed and roughly chopped
  • 1 cup heavy cream
  • Parmesan cheese (optional)
  • 1/4 teaspoon Red pepper flakes (optional)


For the Sausage

  1. Heat a large pot over medium-high heat.
  2. Add the sausage, onions and garlic to the pot and sauté until the onions are soft and translucent about five minutes.
  3. Add the tomato paste and stir until tomato paste is fully incorporated (about 30 seconds). Pour the chicken stock, and crushed tomatoes into the pot and stir to combine.
  4. Bring the pot to a boil, season with salt, crushed pepper if using, reduce heat and simmer uncovered for 15 minutes, stirring occasionally.

Temper the Cream Sauce 

  1. Separate some of the warm liquid from the pot into a small bowl. Slowly whisk the cream into the warm liquid until it’s completely blended. Next, stir the combined cream and sauce back into the main pot of soup or sauce.

To Serve

  1. Once fully incorporated add the mixture to the pot along with the chopped kale, and tortellini.
  2. Simmer but do not boil, you will unintentionally curdle the cream. Continue to simmer for three-five minutes until the kale is wilted and the pasta is tender.
  3. Top with parmesan cheese, a side of crusty bread and enjoy!