Sausage Tortellini Soup

Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Servings: 10 CUPS

Make this filling and very comforting soup with sausage, kale, simple seasonings, broth, and cream in under thirty minutes. It’s so easy and fast to whip together, making this perfect for busy weeknights. Serve this delicious, creamy soup with Garlic Bread with Cheese or Biscuits on the side to clean up all the goodness in your bowl!

Ingredients

2 c. refrigerated tortellini, just under 10 ounces

3 cloves garlic, minced

1 lb ground sausage, hot or mild

1 small yellow onion, diced

3 tbsp flour

½ tsp oregano

1 tsp dried basil

1 tsp hot sauce

½ tsp mustard powder

5 c. chicken broth

1 c. heavy cream

2 c. kale

1 pinch red pepper flakes

1 pinch cayenne, optional

¼ tsp pepper

Salt/ to taste

How to make Sausage Tortellini Soup

Step 1: In a skillet, cook the sausage and onions over medium-high heat for about 8 to 10 minutes, crumbling the sausage as it cooks until cooked through and the onions have softened. Stir in the flour and continue to cook for another minute or two to get rid of the raw flour taste.

Step 2: Stir in 1 tsp dried basil, ½ tsp oregano, a pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, and ¼ tsp pepper. Pour in the chicken broth, then scrape the bottom of the pan using a silicone spatula to release the browned bits.

Step 3: Add the cream to the pan and bring everything to a boil. Once boiling, decrease the heat to a simmer.

Step 4: Now, add the kale along with the tortellini. Allow the soup to simmer for about 3 to 5 minutes. You can add the kale in the last 5 minutes if the tortellini needs longer cooking time.

Step 5: Adjust the seasoning to suit your taste beginning with 1/4 tsp salt.

Step 6: Ladle the soup into serving bowls and top each with a pinch of red pepper flakes. Serve the Sausage Tortellini Soup with Garlic Bread with cheese. Enjoy!

Notes:

Feel free to use any variety of tortellini and hot sauce.

To guarantee even more flavour, I recommend adding the rind from a block of Parmesan or Romano cheese when adding the broth. Allow it to simmer. Discard any remains at the end of cooking time.

In place of kale, you can use 2 to 3 cups of spinach. Add it once the tortellini is cooked, stir, and cook for about 30 seconds to wilt.

Storage:

Place any leftovers in an airtight container and store them in the fridge for up to 3 days. Keep in mind that tortellini will continue to sip the broth during storage. What you can do is separately boil the tortellini and just add them to the serving bowls when serving.

This soup freezes well, but I would suggest separately boiling the tortellini so they don’t get too soft.

Nutrition Facts:

Calories: 314kcal, Carbohydrates: 15g, Protein: 12g, Fat: 23g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 836mg, Potassium: 318mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1736IU, Vitamin C: 26mg, Calcium: 86mg, Iron: 2mg

Sausage Tortellini Soup

Rebecca Prep time: 5 mins | Cook time: 25 mins | Total time: 30 mins | Servings: 10 CUPS Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Sausage Tortellini Soup European Print This

Serves: 10 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 314 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 c. refrigerated tortellini, just under 10 ounces
• 3 cloves garlic, minced
• 1 lb ground sausage, hot or mild
• 1 small yellow onion, diced
• 3 tbsp flour
• ½ tsp oregano
• 1 tsp dried basil
• 1 tsp hot sauce
• ½ tsp mustard powder
• 5 c. chicken broth
• 1 c. heavy cream
• 2 c. kale
• 1 pinch red pepper flakes
• 1 pinch cayenne, optional
• ¼ tsp pepper
• Salt/ to taste

Instructions

Step 1: In a skillet, cook the sausage and onions over medium-high heat for about 8 to 10 minutes, crumbling the sausage as it cooks until cooked through and the onions have softened. Stir in the flour and continue to cook for another minute or two to get rid of the raw flour taste.

Step 2: Stir in 1 tsp dried basil, ½ tsp oregano, a pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, and ¼ tsp pepper. Pour in the chicken broth, then scrape the bottom of the pan using a silicone spatula to release the browned bits.

Step 3: Add the cream to the pan and bring everything to a boil. Once boiling, decrease the heat to a simmer.

Step 4: Now, add the kale along with the tortellini. Allow the soup to simmer for about 3 to 5 minutes. You can add the kale in the last 5 minutes if the tortellini needs longer cooking time.

Step 5: Adjust the seasoning to suit your taste beginning with 1/4 tsp salt.

Step 6: Ladle the soup into serving bowls and top each with a pinch of red pepper flakes. Serve the Sausage Tortellini Soup with Garlic Bread with cheese. Enjoy!

Notes

Feel free to use any variety of tortellini and hot sauce. To guarantee even more flavour, I recommend adding the rind from a block of Parmesan or Romano cheese when adding the broth. Allow it to simmer. Discard any remains at the end of cooking time. In place of kale, you can use 2 to 3 cups of spinach. Add it once the tortellini is cooked, stir, and cook for about 30 seconds to wilt. Storage: Place any leftovers in an airtight container and store them in the fridge for up to 3 days. Keep in mind that tortellini will continue to sip the broth during storage. What you can do is separately boil the tortellini and just add them to the serving bowls when serving. This soup freezes well, but I would suggest separately boiling the tortellini so they don’t get too soft.