Sausage Tortellini Soup
This creamy Sausage Tortellini Soup is a delightful meal that combines sausage, kale, and tortellini for a comforting dish.
Equipment
- Stove
- Cooking pot
- Silicone spatula
Ingredients
Meat and Poultry
- 1 pound ground Italian sausage hot or mild
Vegetables
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 cups kale chopped
Dairy
- 1 cup heavy cream
Broths and Stocks
- 5 cups chicken broth
Pasta
- 2 cups tortellini just under 10 oz. (refrigerated or frozen)
Spices and Seasonings
- 3 Tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 1 pinch cayenne optional
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
- Salt to taste
Instructions
- Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
- Add the flour and cook for 1-2 minutes to remove the raw flour taste.
- Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
- Add the chicken broth and use a silicone spatula to clean the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
- Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
- Taste the soup and add salt if desired. Start with ¼ teaspoon and add more after that if needed.
- Transfer to serving bowls and serve!
Notes
This recipe is in The Cozy Cookbook on page 51. For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer, discarding any remaining rind at the end. Store in an airtight container and refrigerate for up to 3 days or freeze for 3+ months.
Nutrition
Serving: 1cupCalories: 314kcal
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