Description
This hearty and flavorful Sausage Tortellini Soup is a quick and easy weeknight meal. Italian sausage, cheese tortellini, and kale simmer in a creamy, subtly spiced broth.
Ingredients
Scale
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce (such as Frank’s RedHot)
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups (just under 10 ounces) refrigerated or frozen cheese tortellini
- Salt, to taste
Instructions
- Cook Sausage and Onions: If using sausage links, remove the casings. In a large pot or Dutch oven over medium-high heat, cook and crumble the ground Italian sausage and diced onion until the sausage is cooked through and the onions are softened, 8-10 minutes. Drain off any excess grease.
- Add Garlic: Add the minced garlic to the pot and cook for 1 minute more, until fragrant.
- Add Flour: Sprinkle the flour over the sausage and onion mixture. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Add Spices: Stir in the dried basil, dried oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes.
- Add Broth and Cream: Pour in the chicken broth and use a silicone spatula to scrape up any browned bits from the bottom of the pot. Slowly stir in the heavy cream. Bring the mixture to a boil, then reduce the heat to a simmer.
- Add Kale and Tortellini: Add the chopped kale and tortellini to the simmering soup. Cook for 3-5 minutes, or according to the package directions for the tortellini. If your tortellini needs a longer cooking time, add the tortellini first and then the kale during the last 5 minutes of the tortellini cooking time.
- Season and Serve: Taste the soup and add salt as needed. Start with 1/4 teaspoon and add more to your preference. Ladle the soup into bowls and serve immediately.
Notes
- Sausage: You can use hot or mild Italian sausage, depending on your preference.
- Tortellini: Refrigerated or frozen cheese tortellini works best in this recipe. Adjust cooking time according to package directions.
- Kale: You can substitute spinach or other greens for the kale.
- Subtle Spices: The mustard powder and hot sauce add a subtle depth of flavor that enhances the other ingredients. Don’t be afraid to add them, even if you’re sensitive to spice! They won’t make the soup overly spicy.
- Serving Suggestions: This soup is delicious with a side of garlic bread (as suggested in the original recipe).
- Storage: Leftover soup can be stored in fridge for 3-4 days.