Creamy Sausage Tortellini Soup
This Creamy Sausage Tortellini Soup. Brings together Italian sausage, tender tortellini, and vibrant kale. In a velvety broth. It's a quick. And flavorful meal. That delivers warmth. In every spoonful. The subtle heat from red pepper flakes. Combined with the rich creaminess of the broth. Makes it a family favorite. Best of all. It comes together. In just 30 minutes. For an easy weeknight dinner. Serve it with garlic bread. For an extra comforting touch!
10 Servings
Ingredients
- 1 lb ground Italian sausage hot or mild
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 tbsp all-purpose flour
- 1 tsp dried basil
- ½ tsp oregano
- Pinch of cayenne pepper optional
- 1 tsp hot sauce
- ½ tsp mustard powder
- ¼ tsp ground black pepper
- Pinch of red pepper flakes
- 1 c heavy cream
- 5 c chicken broth
- 2 c kale chopped
- 2 c tortellini approximately 10 ounces, refrigerated or frozen
- Salt to taste
Instructions
- Pro Tip: The mustard powder. And hot sauce. May seem subtle. But they truly elevate the flavors. In this soup. Don’t hesitate to include them—they add depth. That brings the dish together beautifully.
- If using sausage links. Remove the casings. In a large pot. Over medium-high heat. Cook. And crumble the sausage. With diced onions. Until the onions are tender. And the sausage. Is fully cooked. Around 8-10 minutes. Drain any excess grease. Then stir in minced garlic. And sauté for another minute.
- Next, sprinkle the flour. Over the sausage mixture. And cook for 1-2 minutes. Stirring often. To eliminate any raw flour taste.
- Add in the dried basil, oregano, and cayenne pepper (if using). Hot sauce, mustard powder. Black pepper, and red pepper flakes. Stir everything. To blend the flavors well.
- Pour in the chicken broth. Scraping the bottom of the pot. To release any browned bits. Slowly add the heavy cream. Stirring until fully incorporated. Bring the soup. To a gentle boil. Then reduce the heat. To a simmer.
- Add the chopped kale. And tortellini. To the pot. Let everything simmer. For about 3-5 minutes. Or longer. If your tortellini requires. More cooking time. If needed. Add the tortellini first. Then the kale. During the last few minutes.
- Taste. And season with salt. Starting with ¼ teaspoon. And adjusting as needed.
- Once the soup is ready. Ladle it into bowls. And enjoy! Pair it with garlic bread. For the perfect meal.
Notes
To make this recipe gluten-free. Swap out the regular tortellini. For a gluten-free variety. Available at most grocery stores. You can also substitute. The flour used to thicken the soup. With cornstarch (use about half the amount). Additionally, check your sausage. And broth labels. To ensure they are gluten-free. With these easy changes. You can enjoy the same rich. And creamy flavors of this soup. Without the gluten!