Ingredients
Scale
- 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
- 1/2 teaspoon dried oregano
- 1 pinch cayenne pepper, optional
- 1 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups cheese filled tortellini, just under 10 ounces, refrigerated or frozen
- Salt, to taste
Instructions
- Remove the casings from the sausage if using links. Add the sausage and diced onion to a large soup pot over medium-high heat. Cook and crumble the sausage, stirring often, until the sausage is cooked through and the onions are softened, 8 to 10 minutes. Drain excess grease if needed. Add the minced garlic and cook for 1 minute, stirring frequently.
- Sprinkle the flour over the sausage mixture and stir to coat evenly. Cook for 1 to 2 minutes to remove the raw flour taste.
- Add the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir well so the spices coat the sausage and onions.
- Pour in the chicken broth and use a silicone spatula to scrape any browned bits from the bottom of the pot. Slowly stir in the heavy cream. Bring the soup just to a boil, then reduce the heat to a gentle simmer.
- Add the chopped kale and tortellini to the pot. Simmer for 3 to 5 minutes, or until the tortellini is cooked through and the kale is tender. If your tortellini needs a longer cook time, add the tortellini first, then stir in the kale for the last 5 minutes.
- Taste the soup and add salt if needed, starting with about 1/4 teaspoon and adding more to taste. The amount of salt needed can vary depending on your sausage and broth.
- Ladle the Sausage Tortellini Soup into bowls and serve hot. Add an extra pinch of red pepper flakes on top if you like more heat.
Notes
- Flavor Tip: The mustard powder and hot sauce are very subtle but help enhance the other flavors, so they are strongly recommended even if you are unsure at first.
- Pro Tips: For extra depth, add the rind from a block of Parmesan or Romano cheese when you add the broth and let it simmer with the soup. Remove any remaining rind before serving and you may not need additional salt. Use good quality refrigerated cheese-filled tortellini for the best texture. You can swap the kale for 2 to 3 cups of fresh spinach; stir spinach in after the tortellini is cooked and let it wilt for about 30 seconds. Thaw and squeeze out any frozen spinach before adding.
- Crock Pot Method: Brown the sausage and onions on the stovetop and add the flour as in the stovetop recipe. Transfer the sausage mixture, chicken broth, seasonings, and kale to the slow cooker. Cook on high for 4 to 5 hours or on low for 6 to 7 hours. Temper the heavy cream in the microwave for about 45 seconds, then stir it slowly into the slow cooker off heat. Cook the tortellini separately according to package directions and add it directly to serving bowls, then ladle the hot soup over the top.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for 3 months or more. Tortellini will continue to absorb broth during storage, so if you plan for leftovers, consider boiling tortellini separately and adding it to each bowl as you serve.
- Reheating: Reheat gently on the stove over medium-low heat or in the microwave in short intervals, stirring in a splash of extra broth or cream if the soup has thickened. Avoid boiling hard once the cream is added.
- Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients, brands, and portion sizes. Adjust values based on the products you use and your serving size.
Nutrition
- Serving Size: 1 cup
- Calories: 314
- Sugar: 1g
- Sodium: 836mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 73mg
