Description
This hearty Sausage Tortellini Soup combines flavorful Italian sausage with tender tortellini pasta and nutritious kale in a creamy, spiced broth. Ready in just 30 minutes, this comforting soup is perfect for a quick weeknight dinner or a cozy family meal.
Ingredients
Scale
Sausage and Aromatics
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Seasoning and Thickening
- 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 Vegetables
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups chopped kale
- 2 cups tortellini (refrigerated or frozen)
- Salt, to taste
Instructions
- Brown Sausage and Onions: Remove casings from the sausage if necessary. In a large pot or Dutch oven, brown the ground Italian sausage and diced onions over medium-high heat until fully cooked. Drain any excess grease. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the sausage mixture and cook for 1-2 minutes, stirring constantly to cook out the raw flour taste and help thicken the soup later.
- Add Spices and Herbs: Stir in the dried basil, dried oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes, mixing thoroughly to distribute all the flavors evenly.
- Create Broth: Pour in the chicken broth while scraping the bottom of the pot to loosen any browned bits, which adds richness to the flavor. Slowly stir in the heavy cream. Bring the soup to a boil, then reduce heat to a gentle simmer.
- Add Tortellini and Kale: Add the tortellini to the simmering broth and cook for 3-5 minutes, or according to the package instructions, until the pasta is tender. Add the chopped kale during the last 5 minutes of cooking so it softens but retains some texture.
- Season and Serve: Taste the soup and season with salt as needed. Serve the hot soup with crusty bread or garlic bread for a satisfying meal.
Notes
- Use either hot or mild Italian sausage depending on your spice preference.
- Fresh tortellini cooks quicker than frozen; adjust cooking time accordingly.
- For extra heat, increase the cayenne pepper or add more red pepper flakes.
- Kale can be substituted with spinach or swiss chard if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop.
