Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Servings: 10 CUPS
Hearty, very comforting, and flavorful. Easily make this sausage tortellini soup at home in minutes and enjoy it with garlic bread with cheese.
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground Italian sausage, hot or mild
- 3 tbsp flour
- ½ tsp oregano
- 1 tsp dried basil
- 1 tsp hot sauce
- ½ tsp mustard powder
- 1 c. heavy cream
- 5 c. chicken broth
- 1 pinch cayenne, optional
- 2 c. refrigerated tortellini, just under 10 ounces
- 2 c. kale
- 1 pinch of red pepper flakes
- ¼ tsp pepper
- Salt/ to taste
Step 1: If you are using links, remove the casings from the sausage. Cook the sausage and diced onions for about 8 to 10 minutes over medium-high heat until the onions have softened and the sausage is done, breaking the sausage into smaller pieces as it cooks. Drain the grease when done, and add the garlic to the sausage and onion. Continue to cook for another minute.
Step 2: Stir in the flour and cook for another 1 to 2 minutes until the raw flour taste is gone.
Step 3: To the skillet, add 1 teaspoon dried basil, half teaspoon oregano, cayenne, 1 teaspoon hot sauce, half teaspoon mustard powder, and 1/4 teaspoon pepper. Stir well.
Step 4: Pour in the chicken broth and scrape the bottom of the pot using a silicone spatula. Next, add the cream. Bring everything to a boil, then decrease the heat to a simmer.
Step 5: Now, add the kale along with the tortellini. Simmer the soup for about 3 to 4 minutes. Or you can add the tortellini first if it needs time to cook, then in the last five minutes, add the kale. Adjust the salt according to taste.
Step 6: To a serving bowl, ladle the soup and top with a pinch of red pepper flakes. Enjoy hot garlic bread with cheese.
You can add the rind from a block of Parmesan or Romano cheese upon adding the broth for even more flavor and let the sauce simmer. Discard any remaining at the end.
Swap kale with 2 to 3 cups of spinach. Add this once the tortellini is cooked, and allow the spinach to wilt for about 30 seconds.
Keep the soup in an airtight container and store it in the fridge for up to 3 days. If desired, you can boil the tortellini separately. Add them to the bowls directly when serving.
You can also freeze the soup, but separately boil the tortellini to prevent it from getting overly soft.
Calories: 314 kcal, Carbohydrates: 15g, Protein: 12g, Fat: 23g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 836mg, Potassium: 318mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1736IU, Vitamin C: 26mg, Calcium: 86mg, Iron: 2mg