Warm, hearty, and packed with flavor, this Sausage and Tortellini Soup is the perfect dish for a cozy meal on a chilly day. With a rich combination of Italian sausage, creamy broth, and tender tortellini, this recipe is easy to make and sure to satisfy your taste buds. The subtle heat from cayenne, hot sauce, and mustard powder enhances the depth of the soup without overwhelming the flavors. Here’s how to make it!
Ingredients
- 1 pound ground Italian sausage (choose hot or mild based on your preference)
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper (optional, for heat)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes (optional, for extra spice)
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped (stems removed)
- 2 cups refrigerated tortellini (about 10 oz)
- Salt, to taste
Instructions
- Prepare the sausage: If you’re using sausage links, remove the casings. In a large pot or Dutch oven, heat the sausage over medium-high heat. Break it up with a spoon as it cooks, allowing it to crumble and brown. After 8-10 minutes, when the sausage is fully cooked and the onions are softened, drain any excess grease from the pot.
- Add the aromatics: Stir in the minced garlic and cook for about 1 minute, allowing it to become fragrant.
- Make the roux: Sprinkle the flour over the sausage mixture and stir well to combine. Cook for 1-2 minutes, allowing the flour to absorb the fat and eliminate any raw flour taste.
- Season the soup: Add the dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir the mixture to combine all the spices and herbs, letting the flavors meld for a minute.
- Add the liquids: Pour in the chicken broth, scraping the bottom of the pot with a silicone spatula to loosen any flavorful browned bits. Slowly pour in the heavy cream, stirring continuously until the soup becomes smooth and creamy. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the kale and tortellini: Add the chopped kale and the refrigerated tortellini to the pot. Let the soup simmer for 3-5 minutes, or until the tortellini is cooked through. If your tortellini requires a longer cooking time, add the tortellini first and the kale during the last 5 minutes of cooking.
- Season to taste: Taste the soup and adjust the seasoning. Start by adding a small pinch of salt (about ¼ teaspoon), and add more if needed, depending on your preference.
- Serve: Ladle the soup into bowls and serve hot. This dish pairs wonderfully with garlic bread topped with cheese for a complete and comforting meal.
Tips for the Perfect Soup
- Spices: The mustard powder and hot sauce in this recipe are subtle but incredibly important for deepening the flavor of the soup. Even if you’re unsure about them, I highly recommend adding them as they help balance the richness of the cream and sausage.
- Tortellini: If you’re using frozen tortellini, make sure to check the package instructions for cooking time and adjust the soup’s simmering time accordingly.
- Grease: Be sure to drain the excess grease from the sausage after cooking. This helps keep the soup from becoming too greasy while allowing the other flavors to shine.
This Sausage and Tortellini Soup is not only filling but also full of comforting, savory flavors. Whether you’re making it for a weeknight dinner or serving it at a gathering, it’s sure to be a crowd-pleaser. Enjoy!