As autumn leaves dance and temperatures drop, there’s nothing quite like a bowl of warmth to cradle your soul. This creamy sausage tortellini soup is like a hug in a bowl—rich, savory, and surprisingly easy to whip up, even on a busy weeknight. I remember the first time I made it, the kitchen was filled with the comforting aroma of sizzling sausage and garlic, and it instantly became a family staple, the kind of dish that makes you feel like everything is a little more okay.
Steps
- Cook the crumbled sausage and diced onions over medium-high heat until the sausage is browned and onions are soft. Remove excess grease, then add minced garlic and saute for an additional minute.
- Sprinkle flour over the sausage mixture and cook for 1-2 minutes to eliminate the raw flour taste. Stir in the dried basil, oregano, cayenne, hot sauce, mustard powder, and pepper to combine the flavors.
- Pour in the chicken broth, using a spatula to scrape the bottom of the pot clean. Slowly stir in the heavy cream, bring the mixture to a boil, then reduce to a simmer.
- Add the chopped kale and tortellini to the soup, simmering for 3-5 minutes until the tortellini is cooked. Taste and season with salt if needed.
- Ladle the soup into serving bowls and garnish with a pinch of red pepper flakes. Enjoy with garlic bread with cheese for a complete meal.
Ingredients
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons 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
Nutritional Values
Calories: 3140kcal | Carbohydrates: 150g | Protein: 120g | Fat: 230g | Saturated Fat: 100g | Trans Fat: 10g | Cholesterol: 730mg | Sodium: 8360mg | Potassium: 3180mg | Fiber: 10g | Sugar: 10g | Vitamin A: 17360IU | Vitamin C: 260mg | Calcium: 860mg | Iron: 20mg
FAQ
- Can I use spinach instead of kale in this soup?
- Yes, you can substitute 2-3 cups of spinach for kale. Add it after the tortellini is cooked and allow it to wilt for about 30 seconds. If using frozen spinach, ensure it is thawed and patted dry before adding.
- How should I store leftover Sausage Tortellini Soup?
- Store the soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for over 3 months. Note that tortellini will absorb more broth during storage, so consider boiling it separately if you plan to have leftovers.
- What can I use if I don’t have hot sauce or mustard powder?
- While the hot sauce and mustard powder add subtle depth to the soup, you can omit them if necessary. These ingredients enhance the flavors, but the soup will still be delicious without them.
- Can I make this soup in a slow cooker?
- Yes, you can adapt this recipe for a slow cooker. Brown the sausage and onions on the stovetop, then add the flour as directed. Transfer everything, except the cream, tortellini, and spinach, to the slow cooker. Cook on high for 4-5 hours or on low for 6-7. Stir in the kale and heat for 10-15 minutes before serving.
- How do I add more flavor to the soup?
- For enhanced flavor, include the rind of a block of Parmesan or Romano cheese when adding the broth. Allow it to simmer with the soup to impart flavor, and discard any remnants at the end of cooking. This will reduce the need for added salt.
Tips
- To enhance the flavor of the soup, consider adding the rind from a block of Parmesan or Romano cheese when you add the broth. Let it simmer and infuse the soup with rich taste, and discard any remaining rind before serving.
- If you don’t have kale, you can substitute it with 2-3 cups of spinach. Stir it in after the tortellini is cooked and allow it to wilt for about 30 seconds. If using frozen spinach, ensure it’s thawed and patted dry before adding it to the soup.
- To prevent the tortellini from absorbing too much broth during storage, cook it separately and add it directly to serving bowls when enjoying leftovers. This will help maintain the desired consistency of the soup when reheated.
- For added convenience and flavor, I recommend using RANA refrigerated cheese-filled tortellini and either Texas Pete or Frank’s Hot Sauce to complement the soup’s taste.
Equipment
- 4 Quart Soup Pot – A suitable size for making this soup.
- Spice Rack – Helpful for organizing and quickly measuring out seasonings.
- Kitchen Scale – Useful for weighing ingredients like sausage.
- Measuring Spoons – Essential for accurately measuring seasonings and other ingredients.
- Pinch Bowls – Handy for pre-measuring and organizing seasonings.
- 16 oz. Storage Containers – Ideal for storing or freezing your soup; look for stackable, leak-proof options that are dishwasher/microwave safe.
