Italian Sausage, Kale and 5 Cheese Tortellini Soup

It's soup season all year round in our book! This is the perfect way to get some veggies into your diet in a delicious way with Rana tortellini. 


  • 1 20 oz. package Giovanni Rana 5 Cheese Tortellini
  • 1 lb. italian sausage
  • 2 Tbsp. olive oil
  • 1 1/2 c. chopped white onion
  • 1 c. chopped carrots
  • 3 cloves garlic, minced
  • 2 c. Giovanni Rana Marinara sauce
  • 2 c. canned diced tomatoes
  • 9 c. low sodium beef broth
  • 2 Tbsp. fresh basil leaves, chopped
  • 4 c. kale, chopped
  • to taste salt and pepper
  • optional Grated Parmigiano Reggiano cheese
Italian Sausage, Kale and 5 Cheese Tortellini Soup
Total Time: 25 minutes


Servings: 6-8

Preparation Notes

As the soup rests the Tortellini will absorb more broth so you can add more broth or water to thin, if desired.


1. Heat the olive oil in a non-sticking large soup pot over medium-high heat.

2. Crumble the Italian sausage into the pan and let it cook for 2-3 minutes, stirring and breaking the sausage.

3. Add onions, carrots, and sauté for 3-4 minutes stirring occasionally. Add minced garlic and sauté one more minute.

4. Stir in the marinara sauce, tomatoes, beef broth and basil. Bring to a boil, reduce heat to low, cover and simmer for 15-20 minutes.

5. Add the 5 Cheese Tortellini and kale. Stir and cook for 4 minutes. Add salt and pepper to taste. Serve warm with freshly grated Parmigiano Reggiano cheese if desired.