Creamy Sausage Tortellini Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound ground Italian sausage (hot or mild)
02 -
1 small yellow onion, diced
03 -
3 cloves garlic, minced
04 -
3 tablespoons flour
05 -
1 teaspoon dried basil
06 -
½ teaspoon oregano
07 -
1 pinch cayenne (optional)
08 -
1 teaspoon hot sauce
09 -
½ teaspoon mustard powder
10 -
¼ teaspoon pepper
11 -
1 pinch red pepper flakes
12 -
1 cup heavy cream
13 -
5 cups chicken broth
14 -
2 cups kale, chopped
15 -
2 cups tortellini (just under 10 oz, refrigerated or frozen)
16 -
Salt, to taste
# Instructions:
01 -
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.
02 -
Add the flour and cook for 1-2 minutes to remove the raw flour taste.
03 -
Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
04 -
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.
05 -
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.)
06 -
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!
# Notes:
01 -
The mustard powder and hot sauce are subtle but enhance the other flavors.
02 -
For even more flavor, add the rind from a block of Parmesan or Romano cheese when you add the broth.
03 -
2-3 cups of spinach can be used instead of kale, stir it in once the tortellini is cooked and let it wilt, about 30 seconds.
04 -
For a similar recipe with a twist, try Sausage Gnocchi Soup!
05 -
Crock Pot Method: Brown the sausage/onions on the stove top and add the flour as outlined in steps 2 + 3. Transfer everything except for the cream, tortellini, and spinach to the slow cooker. Cook it on high for 4-5 hours or on low for 6-7. Stir in the kale toward the end and let that heat up for 10-15 minutes. Turn heat off. Temper the cream in the microwave for 45 seconds and stir it in slowly. Add cooked tortellini to serving bowls and ladle soup on top!