Description
This hearty Sausage Tortellini Soup combines spicy Italian sausage, tender tortellini, and nutritious kale in a creamy, flavorful broth. Perfect for a cozy meal, this easy-to-make soup offers a delightful blend of spices and textures that warms you up from the inside out.
Ingredients
Scale
Sausage and Vegetables
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Seasonings and Flour
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce (such as Texas Pete or Frank’s)
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Liquids and Greens
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups chopped kale
- 2 cups tortellini (refrigerated or frozen)
- Salt, to taste
Instructions
- Brown the Sausage and Onions: Remove casings from sausage if necessary. In a large pot or Dutch oven, brown the sausage and diced onions over medium-high heat until fully cooked. Drain any excess grease. Add minced garlic and cook for an additional 1 minute until fragrant.
- Add the Flour: Sprinkle the all-purpose flour over the sausage mixture, stirring constantly and cooking for 1 to 2 minutes. This will help thicken the soup later.
- Incorporate Seasonings: Stir in dried basil, dried oregano, cayenne pepper if using, hot sauce, mustard powder, black pepper, and red pepper flakes to evenly coat the sausage mixture and build flavor.
- Pour in Broth and Cream: Slowly add the chicken broth while scraping the bottom of the pot to release any browned bits. Then pour in the heavy cream slowly, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently.
- Cook Tortellini and Kale: Add the tortellini to the simmering soup and cook for 3 to 5 minutes or according to package instructions until tender. Add the chopped kale during the last 5 minutes of cooking to wilt it without losing its vibrant color and nutrition.
- Season and Serve: Taste the soup and season with salt as needed. Serve hot with crusty bread or garlic bread on the side for a complete meal.
Notes
- You can use mild or hot Italian sausage based on your spice preference.
- Fresh tortellini cooks quickly; adjust cooking time accordingly if using frozen.
- For a thicker soup, add a little more flour or reduce the broth slightly.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Substitute kale with spinach or Swiss chard if preferred.
- For a lower fat version, use half-and-half instead of heavy cream.
