Sausage Tortellini Soup Recipe

Create a hearty and creamy sausage tortellini soup with this easy recipe. Packed with Italian sausage, tender tortellini, and fresh kale, this flavorful dish is perfect for a comforting dinner or lunch. With a rich broth infused with aromatic herbs and spices, this soup is both satisfying and simple to prepare. Whether you’re looking for a crowd-pleasing meal or a quick weeknight option, this recipe offers the perfect balance of taste and convenience

Ingredients

• 1 pound ground Italian sausage (hot or mild)
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1 teaspoon dried basil
• ½ teaspoon oregano
• 1 pinch cayenne pepper (optional)
• 1 teaspoon hot sauce
• ½ teaspoon mustard powder
• ¼ teaspoon black pepper
• 1 pinch red pepper flakes
• 1 cup heavy cream
• 5 cups chicken broth
• 2 cups kale, chopped
• 2 cups tortellini (just under 10 oz., refrigerated or frozen)
• Salt, to taste

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Instructions

1. Prepare the Sausage and Onions
   Remove the casings from the sausage if using links. In a large pot, cook and crumble the sausage with the diced onion over medium-high heat for 8-10 minutes, or until the sausage is cooked through and the onions are softened. Drain excess grease.
2. Sauté Garlic and Add Flour
   Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the flour and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
3. Incorporate Seasonings
   Stir in the dried basil, oregano, cayenne pepper, hot sauce, mustard powder, black pepper, and red pepper flakes. Mix well to coat the sausage and onions with the spices.
4. Add Liquids
   Slowly pour in the chicken broth while scraping the bottom of the pot with a silicone spatula to release any browned bits. Gradually stir in the heavy cream. Bring the soup to a gentle boil, then reduce the heat to a simmer.
5. Cook the Tortellini and Kale
   Add the tortellini and kale to the pot. Simmer for 3-5 minutes, or until the tortellini is cooked through and the kale is tender. (If the tortellini requires a longer cooking time, add it first and wait to add the kale during the last 5 minutes of cooking.)
6. Season and Serve
   Taste the soup and add salt as needed, starting with ¼ teaspoon. Ladle the soup into bowls and serve hot, ideally with garlic bread or cheesy toast on the side.

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Why You’ll Love This Recipe

• Rich and Creamy: The combination of Italian sausage and heavy cream creates a comforting, velvety broth.
• Hearty and Filling: Packed with tortellini, sausage, and kale, this soup is a complete meal.
• Bursting with Flavor: A balanced mix of spices and herbs enhances every bite.

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Tips

• Don’t Skip the Mustard Powder and Hot Sauce: These subtle ingredients boost the overall flavor.
• Avoid Overcooking Tortellini: Add it toward the end to prevent it from becoming mushy.
• Deglaze the Pot: Use the chicken broth to scrape up any flavorful bits stuck to the bottom of the pot.

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Variations and Substitutions

• Meat Options: Substitute with ground turkey, chicken, or plant-based sausage.
• Greens: Replace kale with spinach or Swiss chard for a different texture.
• Dairy-Free: Use coconut milk or a plant-based cream alternative.

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FAQs

• Can I make this soup ahead of time?
  Yes! Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
• Can I freeze this soup?
  The soup can be frozen, but the tortellini may soften upon reheating. Freeze without the tortellini and add fresh pasta when reheating.
• What’s the best way to reheat it?
  Warm over medium-low heat, stirring occasionally. Add a splash of broth or cream if the soup thickens too much.

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Serving Suggestions

• With Garlic Bread: Perfect for soaking up the creamy broth.
• Side Salad: Pair with a crisp Caesar or garden salad.
• As a Main Course: Serve in large bowls with extra Parmesan on top.