Description
This creamy Sausage Tortellini Soup is a delicious and hearty meal made with savory Italian sausage, tender tortellini, nutritious kale, and a flavorful blend of herbs and spices in a rich broth enriched with heavy cream. Perfect for a comforting 30-minute dinner that's easy to prepare and packed with satisfying flavors.
Ingredients
Units
Scale
Protein and Produce
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 2 cups kale (chopped)
Dry Ingredients and Spices
- 3 tablespoons flour
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground black pepper
- 1 pinch red pepper flakes
Liquids and Pasta
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups tortellini (just under 10 ounces, refrigerated or frozen)
Seasoning
- Salt to taste
Instructions
- Prepare sausage and onions: Remove casings from the sausage if using links. In a large pot over medium-high heat, cook and crumble the sausage along with the diced onion until the onion is softened and the sausage is fully cooked, about 8 to 10 minutes. Drain any excess grease.
- Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
- Make the roux: Sprinkle the flour over the sausage mixture and cook for 1 to 2 minutes, stirring continuously to eliminate the raw flour taste.
- Add seasonings: Mix in dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir well to combine all the flavors.
- Add liquids and simmer: Pour in the chicken broth and use a silicone spatula to scrape the bottom of the pot to lift any browned bits. Slowly stir in the heavy cream. Bring the soup to a boil, then reduce heat and let it simmer gently.
- Cook tortellini and kale: Add the kale and tortellini to the soup, then simmer for 3 to 5 minutes until the tortellini is cooked through and kale is tender. If your tortellini requires more cooking time, add tortellini first and kale in the last 5 minutes of simmering.
- Season to taste: Taste the soup and add salt starting with ¼ teaspoon, increasing as needed to suit your preference.
- Serve: Ladle the soup into bowls and serve hot. Pairs wonderfully with garlic bread topped with cheese.
Notes
- The mustard powder and hot sauce are subtle but enhance the overall flavor, so it’s recommended not to skip them.
- For a lighter version, substitute heavy cream with half-and-half or coconut milk.
- You can use mild or hot Italian sausage depending on your spice preference.
- If refrigeration space is limited, frozen tortellini works just as well.
- Adding garlic bread with cheese makes it a complete and satisfying meal.
Nutrition
- Serving Size: 1 cup
- Calories: 314 kcal
- Sugar: 1 g
- Sodium: 836 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 73 mg
