Sausage Tortellini Soup
User Reviews
5
Sausage Tortellini Soup
Description
This soup begins by browning Italian sausage and diced onion, then cooking garlic briefly before adding flour to thicken the base. Dried basil, oregano, cayenne, hot sauce, mustard powder, black pepper, and red pepper flakes flavor the mixture, which is combined with chicken broth and finished with heavy cream. After simmering, chopped kale and refrigerated or frozen tortellini are added and cooked just until tender.
The soup offers a creamy texture from the heavy cream balanced with the savoriness of sausage and aromatics, while the optional heat from cayenne and hot sauce adds subtle warmth without overpowering. The kale provides a tender leafy contrast and the filled tortellini contribute a soft, cheesy bite within the hearty broth.
It’s suited for a filling meal, pairing well with crusty bread or a light side salad. The recipe notes suggest optional additions like Parmesan rind for deeper flavor and alternative greens such as spinach. The tortellini can be cooked separately and added at serving time if storing leftovers to prevent them from absorbing too much broth.
The soup stores well refrigerated for several days or freezes for extended keeping. A crockpot method is also described for a slow cook option, with cream and greens added near the end of cooking.
Ingredients
- 1 pound Italian sausage hot or mild, ground
- 1 yellow onion diced, small
- 3 cloves garlic minced
- 3 Tablespoons flour
- 1 teaspoon basil dried
- ½ teaspoon oregano
- 1 pinch cayenne pepper optional
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale chopped
- 2 cups tortellini just under 10 oz. (refrigerated or frozen)
- salt to taste
Instructions
- Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
- Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 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, 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. Start with ¼ tsp and add more after that if needed.
- Transfer to serving bowls and serve! (This is great with Garlic Bread with Cheese!)
Notes
- For deeper flavor, add a Parmesan or Romano rind while simmering and discard before serving.
- Spinach can be used instead of kale and should be stirred in last to wilt briefly.
- Cooking tortellini separately before adding to leftovers prevents them from absorbing excess broth.
- The soup stores in the refrigerator for up to three days or can be frozen for over three months.
- A crockpot method allows slow cooking then adding cream and greens at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 15g | 5% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 836mg | 35% |
| Potassium | 318mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1736IU | 35% |
| Vitamin C | 26mg | 29% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
