Description
This creamy Sausage Tortellini Soup is a 30-minute meal that’s both hearty and satisfying. Made with Italian sausage, kale (or spinach), and cheese tortellini simmered in a rich broth with a splash of cream, it’s perfect for a cozy dinner any night of the week.
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
- 1/2 teaspoon oregano
- 1 pinch cayenne (optional)
- 1 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped (or 2-3 cups spinach as an alternative)
- 2 cups tortellini (just under 10 oz.; use refrigerated or frozen)
- Salt, to taste
Instructions
-
Prepare Sausage and Vegetables:
- Remove casings (if using links). In a large pot over medium-high heat, cook and crumble the sausage with the diced onion until the onions are softened and the sausage is cooked through (8–10 minutes). Drain excess grease.
- Add garlic and cook for 1 minute.
-
Create the Base:
- Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Mix in the basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes.
-
Simmer the Soup:
- Pour in the chicken broth and slowly stir in the heavy cream. Bring the mixture to a boil, then reduce to a simmer.
- Add the kale (or spinach) and tortellini; cook for 3–5 minutes (if using tortellini that require a longer cooking time, add them first and then the greens during the last 5 minutes).
- Taste and adjust salt if needed.
-
Finish and Serve:
- Ladle the soup into bowls and serve hot. Optionally, add an extra pinch of red pepper flakes on top.
Notes
Pro Tips:
For extra flavor, add the rind from a block of Parmesan or Romano cheese with the broth and remove it before serving.
If kale isn’t available, 2–3 cups of spinach work perfectly; stir it in after the tortellini has cooked and let it wilt.
This recipe is featured in The Cozy Cookbook on page 51.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3+ months. Note: the tortellini may continue to absorb broth, so consider cooking the tortellini separately when reheating leftovers.
Nutrition
- Serving Size: 1 cup
- Calories: 314 kcal
- Sugar: 1 g
- Sodium: 836 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 73 mg