Description
This comforting Sausage Tortellini Soup combines savory Italian sausage, tender tortellini, and nutritious kale in a creamy, flavorful broth. Perfect for a cozy meal, this soup is hearty yet easy to make in just 30 minutes, delivering rich herbs and a subtle kick of spice.
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 the sausage if necessary. In a large pot or Dutch oven, cook the ground Italian sausage and diced yellow onion over medium-high heat until browned. Drain any excess grease. Add minced garlic and cook for 1 minute until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the sausage mixture and stir constantly, cooking for 1-2 minutes to create a roux that will thicken the soup.
- Add Spices and Herbs: Stir in dried basil, oregano, optional cayenne pepper, hot sauce, mustard powder, black pepper, and red pepper flakes to infuse the soup with rich flavors and a touch of heat.
- Create Broth: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits. Slowly stir in the heavy cream. Bring the mixture to a boil, then reduce heat to a simmer.
- Add Tortellini and Kale: Add the tortellini and simmer for 3-5 minutes, or according to package directions. Incorporate the chopped kale during the last 5 minutes of cooking to wilt it perfectly without overcooking.
- Season and Serve: Taste the soup and adjust seasoning with salt as needed. Serve hot with crusty bread or garlic bread for a satisfying meal.
Notes
- Use either hot or mild Italian sausage depending on your spice preference.
- For a thicker soup, you can add an extra tablespoon of flour when making the roux.
- If you prefer, substitute kale with spinach or swiss chard.
- To make this soup gluten-free, use gluten-free tortellini and flour alternative.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
