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This creamy Sausage Tortellini Soup is a 30 minute meal that’s easy to make with sausage, kale, simple seasonings, broth, and cream!
Ingredients
- 1 pound ground Italian sausage, hot or mild
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 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 cup heavy cream
- 5 cups chicken broth
- 2 cups kale
- 2 cups refrigerated tortellini, just under 10 oz.
- Salt/ to taste
- 1 pinch red pepper flakes
Instructions
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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!
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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.
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Add the flour and cook for 1-2 minutes to remove the raw flour taste.
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Add 1 tsp dried basil, ½ tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.
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Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.
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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.)
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Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
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Transfer to serving bowls and top with a pinch of red pepper flakes. Serve with Garlic Bread with Cheese.
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