Description
This creamy Sausage Tortellini Soup is a comforting and flavorful dish that can be whipped up in just 30 minutes. Packed with sausage, kale, tortellini, and a blend of simple seasonings, this soup is perfect for a cozy meal.
Ingredients
Sausage Tortellini Soup 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 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
- 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: Cook for 1-2 minutes to remove the raw flour taste.
- Add seasonings: Basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
- Combine broth and cream: Slowly stir in the chicken broth and heavy cream. Bring to a boil, then reduce to a simmer.
- Add kale and tortellini: Simmer for 3-5 minutes. Add salt to taste. Serve hot.
Notes
- I use RANA refrigerated cheese-filled tortellini for this recipe.
- For added flavor, consider adding the rind from a block of Parmesan or Romano cheese when adding the broth.
- Spinach can be substituted for kale.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 314 kcal
- Sugar: 2g
- Sodium: 820mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 71mg
