Description
This Sausage Tortellini Soup is a hearty and comforting dish featuring savory Italian sausage, tender tortellini pasta, and nutritious kale in a creamy, flavorful broth. Ready in just 30 minutes, it’s perfect for a quick dinner that satisfies the whole family with a rich blend of spices and a touch of heat.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups chopped kale
Dry Ingredients and Spices
- 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
- Salt, to taste
Liquids and Pasta
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups tortellini (refrigerated or frozen)
Instructions
- Brown Sausage and Onions: Remove casings from sausage if necessary. In a large pot or Dutch oven, cook the ground Italian sausage and diced onions over medium-high heat until browned and cooked through. Drain any excess grease. Add minced garlic and cook for an additional 1 minute until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the cooked sausage mixture. Stir constantly and cook for 1 to 2 minutes to remove the raw flour taste and thicken the mixture slightly.
- Add Spices and Herbs: Stir in dried basil, dried oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Mix well to combine all the flavors.
- Create Broth: Pour in the chicken broth gradually while scraping the bottom of the pot to loosen any browned bits. Slowly stir in the heavy cream. Bring the soup to a boil, then reduce heat to a simmer.
- Add Tortellini and Kale: Add the tortellini to the simmering soup and cook for 3 to 5 minutes, or according to package directions until the pasta is tender. Add chopped kale during the last 5 minutes of cooking so it wilts but retains some texture.
- Season and Serve: Taste the soup and adjust salt as needed. Serve hot, ideally with crusty or garlic bread on the side for a complete and satisfying meal.
Notes
- You can use either hot or mild Italian sausage depending on your spice preference.
- If you want a lighter version, substitute half-and-half for heavy cream or use a low-fat cream.
- Kale can be swapped with spinach or other leafy greens if preferred.
- For a vegetarian version, omit sausage and use vegetable broth, adding mushrooms or plant-based sausage alternatives.
- Stir frequently when adding flour to avoid lumps and ensure even thickening.
- Be cautious with the cayenne and red pepper flakes if you prefer less heat; add gradually and taste as you go.
