Creamy Tortelloni Soup - Gluten-Free

On those chilly fall and winter nights, nothing hits the spot quite like a piping bowl of soup. This one has just a little kick of spice and creamy broth to warm the body and plenty of cheesy tortelloni goodness to warm the soul.


  • 1-2 packages of Taste Republic Four Cheese Tortelloni
  • 1 tbsp avocado oil
  • 1 lb Italian sausage, browned
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp arrowroot powder
  • 2 tsp Italian seasoning
  • 4 cups chicken broth
  • 15 oz tomato sauce
  • 1/2 bunch kale, chopped
  • 1/3 cup plain Greek yogurt
  • 3 tbsp fresh basil, chopped
  • Salt and pepper to taste
  • 1 tsp red pepper flakes


In a Dutch oven or stock pot, heat avocado oil over medium heat and brown sausage. Once browned, add garlic, onion, and Italian seasoning. Cook until onions are translucent. 

Whisk in arrowroot powder until meat is coated. Whisk in broth and tomato sauce. 

Bring to a boil, then reduce to low simmer for 10 minutes, stirring occasionally. Raise heat to medium and add tortelloni. Cover and cook for 4-5 minutes. 

Stir in kale and cook until wilted. Stir in Greek yogurt, basil, salt, pepper, and red pepper flakes. Serve immediately and enjoy!


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