Sausage Tortellini Soup
A creamy Sausage Tortellini Soup that's a 30-minute meal made with sausage, kale, and simple seasonings.
Equipment
- stove
- pot
- Wooden spoon
- Measuring cups
- measuring spoons
- Knife
- cutting board
Ingredients
Meat & Dairy
- 1 pound ground Italian sausage hot or mild
- 1 cup heavy cream
- 5 cups chicken broth
Vegetables
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 cups kale chopped
Pasta
- 2 cups tortellini just under 10 oz. (refrigerated or frozen)
Spices & 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
Cooking Instructions
- Remove the casings from the sausage if using links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, about 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, then 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, starting with ¼ teaspoon.
- Transfer to serving bowls and serve!
Notes
For extra flavor, add the rind from Parmesan or Romano cheese while simmering. Store leftovers in an airtight container for up to 3 days or freeze for 3+ months.
Nutrition
Serving: 1cupCalories: 314kcal
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