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 -
2 cups tortellini (just under 10 oz., refrigerated or frozen)
05 -
2 cups kale, chopped
→ Seasonings and Thickeners
06 -
3 tablespoons flour
07 -
1 teaspoon dried basil
08 -
1/2 teaspoon oregano
09 -
1 pinch cayenne (optional)
10 -
1 teaspoon hot sauce
11 -
1/2 teaspoon mustard powder
12 -
1/4 teaspoon pepper
13 -
1 pinch red pepper flakes
14 -
Salt to taste
→ Liquids
15 -
5 cups chicken broth
16 -
1 cup heavy cream
# Instructions:
01 -
Remove casings from sausage if using links. Cook and crumble sausage and diced onions over medium-high heat until onions are softened and sausage is cooked through, 8-10 minutes. Drain grease. Add garlic and cook for 1 minute.
02 -
Add flour and cook for 1-2 minutes. Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
03 -
Add chicken broth and clean bottom of pot with silicone spatula. Slowly stir in heavy cream. Bring to a boil, reduce to a simmer.
04 -
Add kale and tortellini and simmer for 3-5 minutes. If tortellini needs longer cooking time, add tortellini first, then kale during last 5 minutes.
05 -
Taste soup and add salt if desired, starting with 1/4 teaspoon. Transfer to serving bowls.
# Notes:
01 -
Mustard powder and hot sauce enhance flavors subtly
02 -
Can use Parmesan rind for extra flavor
03 -
Spinach can substitute for kale
04 -
For leftovers, cook tortellini separately
05 -
Can be made in slow cooker (see recipe notes)