Description
This hearty sausage tortellini soup combines savory Italian sausage, tender tortellini, and nutritious kale in a creamy, flavorful broth seasoned with herbs and spices. Perfect for a comforting dinner, it’s quick to prepare and customizable with greens or spice levels.
Ingredients
Units
Scale
Meat and Vegetables
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Sauce and Seasonings
- 3 tablespoons flour
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1 pinch cayenne (optional)
- 1 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
- 1 pinch red pepper flakes
Broth and Greens
- 5 cups chicken broth
- 2 cups kale, chopped
Pasta and Dairy
- 2 cups tortellini (just under 10 oz., refrigerated or frozen)
- 1 cup heavy cream
Additional
- Salt, to taste
Instructions
- Cook the Sausage: Remove the casings if using link sausage. In a large pot, cook and crumble the sausage along with the diced onions over medium-high heat until onions are softened and sausage is cooked through, about 8-10 minutes. Drain excess grease. Add minced garlic and cook for an additional minute.
- Make the Roux: Sprinkle the flour over the sausage mixture, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
- Add Seasonings: Mix in dried basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes. Stir well to combine all spices.
- Add Broth and Cream: Pour in chicken broth, scraping the bottom of the pot to deglaze. Gradually stir in heavy cream. Bring to a boil, then reduce heat to a simmer.
- Add Kale and Tortellini: Stir in chopped kale and tortellini. Simmer for 3-5 minutes until tortellini is cooked and kale wilts. Adjust cooking time if your tortellini requires longer.
- Finish and Serve: Taste and add salt as needed (start with ¼ teaspoon). Ladle into bowls and serve hot, optionally with garlic bread.
Notes
- Spinach Substitute: Replace kale with 2-3 cups fresh spinach; add during the last 30 seconds of cooking to wilt.
- Flavor Boost: Add a Parmesan or Romano cheese rind to the broth while simmering for extra depth; remove before serving.
- Vegetarian Version: Use plant-based sausage, vegetable broth, and omit the sausage to make it vegetarian.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 85mg
