Description
This Sausage Tortellini Soup is a hearty, comforting dish packed with tender tortellini, savory Italian sausage, and a creamy broth seasoned with bold spices. Perfect for a cozy meal, it pairs beautifully with garlic bread for a complete feast.
Ingredients
Units
Scale
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1 pinch cayenne (optional)
- 1 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups tortellini (just under 10 oz, refrigerated or frozen)
- Salt, to taste
Instructions
- Cook Sausage and Onions:
- Remove the casings from sausage if using links. Cook and crumble the sausage with diced onions over medium-high heat until the sausage is cooked through and onions are softened (8–10 minutes).
- Drain excess grease and add minced garlic. Cook for 1 minute.
- Make the Base:
- Sprinkle flour over the sausage mixture and cook for 1–2 minutes to remove the raw flour taste.
- Add basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
- Add Broth and Cream:
- Pour in chicken broth, scraping the bottom of the pot to release any stuck bits.
- Slowly stir in the heavy cream and bring the soup to a boil, then reduce to a simmer.
- Add Kale and Tortellini:
- Stir in chopped kale and tortellini. Simmer for 3–5 minutes, or until the tortellini is tender. If using tortellini that requires a longer cooking time, add it first and stir in kale during the last 5 minutes.
- Season and Serve:
- Taste and adjust salt as needed, starting with ¼ teaspoon and adding more to taste.
- Ladle into bowls and serve warm with garlic bread or your favorite side.
Notes
- Tortellini: I recommend RANA refrigerated cheese-filled tortellini, but any variety works.
- Extra Flavor: Add a Parmesan rind to the broth while simmering for extra richness. Discard any remaining rind before serving.
- Spinach Option: Substitute 2–3 cups of spinach for kale, stirring it in at the end until wilted (about 30 seconds).
- Make It Your Own: Adjust spice levels by adding more cayenne or hot sauce, or skip for a milder soup.
Nutrition
- Serving Size: 1 serving
- Calories: 290kcal
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg