Tasty Kielbasa Tortellini Soup

Coming up with satisfying dinner ideas during the busy work week can feel like a never-ending puzzle. Between after-school activities, helping with homework, and trying to get everyone fed before bedtime, the last thing anyone wants is to spend hours in the kitchen preparing a complicated meal.

That’s where this kielbasa tortellini soup comes to the rescue: it’s filling and comforting, takes just one pot to make, and combines two family favorites – smoky kielbasa and cheese-filled pasta – into a warming soup that’s ready in under 30 minutes.

What Kind of Kielbasa Should I Use?

For this soup recipe, you can use either smoked or fresh kielbasa, though smoked is more common and adds a deeper flavor to the broth. Polish kielbasa (also called polska kielbasa) is typically made from pork, but you might also find turkey or beef versions at your grocery store – any of these will work well in this recipe. The most important thing is to slice your kielbasa into even rounds so they cook uniformly in the soup. If you’re buying pre-packaged kielbasa, look for one that’s firm to the touch and has a consistent color throughout, avoiding any packages with excess liquid or discoloration.

Options for Substitutions

This soup recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Cheese tortellini: You can use any filled tortellini variety – meat, spinach, or mushroom work great. In a pinch, regular pasta like small shells or orecchiette will do, though you’ll lose some of that filled pasta goodness.
• Kielbasa: Other smoked sausages work well here – try andouille for extra kick, or even Italian sausage (removed from casings). Turkey or chicken sausage can make it lighter.
• Sun-dried tomatoes: If you don’t have these, use 1 can of diced tomatoes (drained) or 1 cup of fresh cherry tomatoes, halved. The flavor will be different but still good.
• Heavy cream: Half-and-half can work, though the soup won’t be as rich. For a lighter version, try evaporated milk or whole milk mixed with 2 tablespoons of butter.
• Cream cheese: Since this is marked optional, you can skip it or use mascarpone cheese. For a lighter option, try Greek yogurt added at the end of cooking.
• Spinach: Kale or Swiss chard make good alternatives – just cook them a bit longer than spinach. You can also use frozen spinach – just thaw and squeeze out excess water first.

Watch Out for These Mistakes While Cooking

The biggest challenge when making this soup is overcooking the tortellini – adding it too early can result in mushy pasta that falls apart, so wait until the last 7-8 minutes of cooking to add these delicate pasta pieces. Another common mistake is rushing the cream addition – adding cold cream or cream cheese directly can cause curdling, so make sure to temper them by slowly stirring in a bit of hot broth first, or let them come to room temperature before adding. When browning the kielbasa, resist the urge to stir constantly – letting the slices sit undisturbed for 2-3 minutes per side will develop a nice golden crust that adds extra flavor to your soup. For the best flavor development, don’t skip sautéing the onions and garlic in the leftover kielbasa drippings, as this builds a rich foundation for your soup.

What to Serve With Kielbasa Tortellini Soup?

This hearty soup is practically a meal on its own, but a few simple sides can really round out your dinner. A crusty baguette or warm garlic bread is perfect for soaking up the creamy broth – I always keep some on hand when making this soup. For a fresh contrast to the rich flavors, try serving a light side salad with mixed greens and a simple vinaigrette dressing. If you’re feeding a bigger crowd, you might want to add some roasted vegetables on the side – brussels sprouts or asparagus would work great with the smoky kielbasa and creamy tortellini.

Storage Instructions

Keep Fresh: This hearty kielbasa tortellini soup will stay good in the fridge for up to 4 days when kept in an airtight container. The pasta might absorb some of the liquid as it sits, which is totally normal. You can always add a splash of broth when reheating if you’d like it soupier.

Freeze: While you can freeze this soup, keep in mind that the tortellini might get a bit softer when thawed. If you’re planning to freeze, consider making the soup base without the tortellini and adding fresh pasta when you’re ready to serve. The base will keep in the freezer for up to 3 months in a freezer-safe container.

Warm Up: To heat up leftover soup, warm it gently on the stovetop over medium-low heat, stirring occasionally. If using the microwave, heat in 1-minute intervals, stirring between each, until it reaches your desired temperature. The cream-based broth might look separated at first, but a good stir will bring it back together.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 75-85 g
• Fat: 120-130 g
• Carbohydrates: 130-140 g

Ingredients

• 18 ounces cheese-filled tortellini
• 1 tablespoon extra virgin olive oil
• 1 ring kielbasa (13.9 ounces, sliced into 1/4-inch rounds)
• 1 small yellow onion, finely chopped (about 1/2 cup)
• 1/2 cup sun-dried tomatoes (approximately 8, soaked in hot water, drained, and chopped)
• 2 tablespoons minced garlic
• 3 cups chicken broth (24 ounces or 720 g)
• 2 cups water
• 1 cup heavy cream (238 g)
• 1 package cream cheese (8 ounces, softened and cubed, optional)
• 1 tablespoon cajun spice mix
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup fresh spinach leaves (30 g)
• Chopped parsley for garnish
• Grated parmesan for topping

Step 1: Cook the Tortellini

Begin by bringing a pot of water to a boil.

Once the water is boiling, add the tortellini and cook according to the package instructions, which typically takes 4-6 minutes.

The tortellini is cooked when it floats to the top.

Drain the tortellini and set it aside for later use.

Step 2: Brown the Kielbasa

In a large pot over medium-high heat, add a bit of oil.

When the oil is hot, add the sliced kielbasa.

Cook for about 3-5 minutes on each side, or until the sausage is brown and slightly crispy on the edges.

This step will add a rich flavor to the soup.

Step 3: Sauté Onions and Tomatoes

To the same pot, add the chopped onions and sun-dried tomatoes.

Cook for approximately 3-5 minutes, or until the onions are softened.

Stir occasionally to ensure even cooking and prevent sticking.

Add the garlic and cook for an additional minute, allowing it to release its aroma.

Step 4: Create the Creamy Base

Add the chicken broth, water, heavy cream, cream cheese, Cajun seasoning, pepper, and red pepper flakes to the pot.

Stir continuously until the cream cheese is completely melted and the mixture becomes creamy.

Adjust the seasonings to suit your taste preference.

Step 5: Combine and Simmer

Add the fresh spinach and the reserved cooked tortellini to the pot.

Stir well to combine all the ingredients evenly.

Let the soup simmer for a few minutes until the spinach wilts and the flavors meld together.

Step 6: Garnish and Serve

Once the soup is ready, garnish it with chopped fresh parsley and a generous sprinkle of Parmesan cheese.

Serve the soup warm.

Note that the soup will thicken as it sits, so enjoy it promptly for the best texture.

Enjoy your delicious, hearty tortellini soup!