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Sausage Tortellini Soup

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Sausage Tortellini Soup is a hearty, creamy, and comforting dish combining savory Italian sausage, tender cheese-filled tortellini, and nutrient-packed kale in a rich broth, perfect for warming up on chilly days.

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 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

Instructions

  1. Remove casings from sausage if using links. In a large pot over medium-high heat, cook and crumble the sausage with diced onions until onions are softened and sausage is fully cooked, about 8-10 minutes. Drain excess grease.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in flour and cook 1-2 minutes to eliminate raw flour taste.
  4. Add dried basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes. Mix well.
  5. Pour in chicken broth and use a silicone spatula to scrape up any browned bits from the bottom of the pot. Slowly stir in the heavy cream. Bring mixture to a boil, then reduce heat and simmer.
  6. Add chopped kale and tortellini. Simmer for 3-5 minutes until kale wilts and tortellini is cooked through. (If tortellini requires longer cooking, add it first and add kale in the last 5 minutes.)
  7. Taste and adjust salt as needed, starting with ¼ teaspoon.
  8. Serve hot, ideally alongside garlic bread with cheese for a perfect pairing.

Notes

  • Substitute kale with spinach for a milder green—add spinach once tortellini is cooked and let it wilt briefly.
  • Simmer soup with a Parmesan or Romano cheese rind for extra depth, discarding rind before serving.
  • Use mild or spicy sausage based on heat preference.
  • Swap tortellini with gnocchi or small pasta shapes for different texture.
  • Add mushrooms or bell peppers for extra flavor and nutrients.
  • Store leftovers in airtight container in refrigerator up to 3 days or freeze up to 3 months.
  • Cook tortellini separately when preparing leftovers to avoid mushiness.
  • Reheat gently on stove, adding broth or water if too thick.
  • Slow cooker adaptation: Brown sausage and onions first, cook other ingredients on low/high, add kale, cream, and tortellini near end.

Nutrition

Find it online: https://recipesbyjanet.com/sausage-tortellini-soup/