Sausage Tortellini Soup
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 poundground italian sausage (hot or mild)
- 1 smallyellow onion (diced)
- 3 clovesgarlic (minced)
- 3 tablespoonsflour
- 1 teaspoondried basil
- ½ teaspoonoregano
- 1 pinchcayenne (optional)
- 1 teaspoonhot sauce
- ½ teaspoonmustard powder
- ¼ teaspoonpepper
- 1 pinchred pepper flakes
- 1 cupheavy cream
- 5 cupschicken broth
- 2 cupskale (chopped)
- 2 cupstortellini (just under 10 oz. (refrigerated or frozen))
- salt/ to taste
Directions
- 1
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!
- 2
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.
- 3
Add the flour and cook for 1-2 minutes to remove the raw flour taste.
- 4
Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
- 5
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.
- 6
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.)
- 7
Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
- 8
Transfer to serving bowls and serve! (This is great with Garlic Bread with Cheese!)