Easy Lemony Tuscan Tortellini Soup Recipe

Want a warm meal? Tortellini soup from Tuscany with a lemon kick is warm comfort food with a kick!

– 8 ounces Italian sausage, either mild/sweet or hot, casings removed – 1 Tbsp butter or olive oil – 1 yellow onion, chopped – 2 cloves garlic, minced – 1/2 tsp Italian seasoning – 1/4 tsp red pepper flakes (more to taste) – 1/4 tsp mustard powder (more to taste) – 3 Tbs flour – 32 ounces chicken broth or stock (4 cups) – 2 Tbsp fresh lemon juice


– 9 ounces fresh cheese tortellini (about 3 cups.) Find it in the refrigerated section of your grocery store. – 1 cup heavy cream – 3 cups finely shredded kale – 3 Tbsp marinated sun dried tomatoes, chopped – 1/4 cup Parmesan cheese – salt and fresh cracked black pepper GARNISH – Parmesan cheese


Take a Dutch oven or other large soup pot and set it over medium-low heat. Brown the sausage. As the meat cooks, break it up into small pieces. Move to a plate.

Step 1

Step 2

To the pan, add the garlic, onions, Italian seasoning, red pepper flakes, and mustard powder. Keep moving the onion for a few minutes to soften it. 

Step 3

Do not let the garlic get brown. Add the flour and stir it in. Cook and stir for one more minute. Put the sausage back in the pan. 

Step 4

Add the chicken stock or broth and lemon juice. Stir everything together and bring it to a boil while stirring almost all the time.

Step 5

Cook the tortelli in a few minutes, but follow the packaging instructions. One or two minutes before cooking, I add tomatoes, cream, and greens. 

Step 6

Raise the heat and cook for a few more minutes, until the pasta is soft and the kale has wilted. Take it off the heat and add the Parmesan cheese. 

Step 7

To taste, add salt or freshly ground black pepper. If you need to, add a little more lemon juice. Give it more Parmesan cheese to serve.

Also See

Best Creamy Salmon Soup with Lemon Recipe