Sausage Tortellini Soup
A delightful and hearty soup combining Italian sausage, tortellini, kale, and a creamy broth, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 pound ground Italian sausage (mild or hot) Choose mild for a milder flavor or hot for spice.
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour For thickening the soup.
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 1 pinch cayenne pepper (optional) Add for heat.
- 1 teaspoon hot sauce Adjust to taste.
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes For extra flavor.
- 5 cups chicken broth (low sodium recommended)
- 1 cup heavy cream For a rich, creamy texture.
- 2 cups chopped kale
- 2 cups tortellini (just under 10 oz, refrigerated or frozen) Any filling will work.
Instructions
Cooking the Soup
- Heat a large pot over medium-high heat.
- Add the ground Italian sausage, breaking it apart as it cooks.
- Once nearly cooked, add the diced onion and cook until translucent (about 3-4 minutes).
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle in the flour, mixing well and cooking for 2 minutes to eliminate the raw flour taste.
- Add dried basil, oregano, cayenne pepper, hot sauce, mustard powder, black pepper, and red pepper flakes, stirring to combine.
- Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 10 minutes.
- Add chopped kale and tortellini, simmer for another 5-7 minutes until the tortellini is cooked through.
- Slowly stir in the heavy cream and adjust seasoning with salt as needed.
Notes
You can customize the recipe by using different vegetables or types of tortellini. Leftover soup will taste even better the next day.