Sausage Tortellini Soup
User Reviews
5
-
Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
8
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Calories
463 kcal
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Course
Main Course
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Cuisine
American
Sausage Tortellini Soup
Description
This recipe begins by cooking ground Italian sausage and diced onion together until the sausages are browned and onions softened, then garlic is added for a short sauté. Flour is stirred in to help thicken the broth. Dried herbs like basil, oregano, and mustard powder are added for seasoning along with black pepper.
Chicken broth and heavy cream are gradually incorporated to develop a rich, savory base. The frozen cheese tortellini is simmered in the soup until tender, followed by kale which is cooked briefly to maintain some texture and color without over-softening.
The combination of sausage and creamy broth creates a filling soup, while the kale adds a slight bitterness that balances the richness. This soup is best served hot and can be stored refrigerated or frozen, making it convenient for leftovers.
Reheat gently on the stove to preserve texture and flavor, especially of the tortellini and kale.
Ingredients
- 1 pound Italian sausage hot or mild, ground
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 3 Tablespoons all-purpose flour
- ½ teaspoon basil dried
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale chopped
- 12 ounces cheese tortellini frozen
Instructions
- In a skillet cook and crumble sausage and diced onions on medium-high heat until the onions are softened and the sausage is cooked through, about 8-10 minutes. Drain off any excess grease. Add garlic and sauté for 1 minute or until fragrant.
- Add the flour to the skillet, stir and cook for 1-2 minutes.
- Next, add the basil, oregano, mustard powder and pepper to the skillet and stir to combine.
- Slowly pour in broth and mix to combine. Then slowly add the heavy cream to the skillet. Stir to combine. Then bring to a boil and reduce to a simmer.
- Add the frozen tortellini and simmer for 7 minutes. Then add kale and simmer for an additional 3 minutes.
- Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days; separate tortellini if possible to keep texture.
- Soup can be frozen in airtight containers for up to 3 months.
- Reheat gently on the stove over medium heat to maintain good texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 463 kcal
% Daily Value*
| Calories | 463kcal | 23% |
| Carbohydrates | 25g | 8% |
| Protein | 17g | 34% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 96mg | 32% |
| Sodium | 1162mg | 48% |
| Potassium | 289mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2117IU | 42% |
| Vitamin C | 18mg | 20% |
| Calcium | 148mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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