Wait until you taste this comforting Sausage Tortellini Soup! This recipe is a game-changer for busy days, offering vegetables, protein, and pasta all in one bowl. It’s a hearty, creamy soup that you’ll definitely want to add to your regular meal rotation. Best of all? It’s ready in just 30 minutes, making it the perfect weeknight dinner!
You might raise an eyebrow at the inclusion of hot sauce and mustard powder in the ingredients, but trust me—these two subtle additions work wonders, enhancing the other flavors and creating a base that’s simply irresistible. Once you try it, you’ll see why it’s worth it!
Pro Tips for Even More Flavor:
- For a richer taste, toss in a Parmesan or Romano cheese rind when adding the broth. Let it simmer in the soup, infusing it with extra depth. Discard the rind before serving, and you’ll likely find you don’t even need to add salt.
- If you don’t have kale, feel free to swap in 2-3 cups of spinach! If using frozen spinach, just thaw and dry it before adding it to the soup.
- I love using RANA refrigerated cheese-filled tortellini for this dish, but any brand of refrigerated or frozen tortellini will work.
How to Make It:
- Cook the sausage, onions, and garlic: Start by browning the sausage with diced onions over medium-high heat. Once the sausage is cooked through and the onions are softened, drain any excess grease. Add garlic and cook for another minute.
- Add the seasonings: Stir in flour and cook for 1-2 minutes to remove the raw flour taste. Then add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Mix everything together to infuse the sausage with flavor.
- Add liquids and simmer: Pour in the chicken broth and scrape the bottom of the pot with a spatula to release any browned bits. Stir in the heavy cream, bring to a boil, and then reduce the heat to simmer.
- Cook the kale and tortellini: Toss in the chopped kale and tortellini. Let it simmer for about 3-5 minutes until the tortellini is cooked through and the kale has wilted.
- Taste and adjust: Taste the soup, then add salt if needed. Start with a pinch and adjust to your liking.
Storage Tips:
- This soup stores well in an airtight container in the refrigerator for up to 3 days. If you plan to freeze it, the soup will keep for about 3 months.
- To keep the tortellini from absorbing too much broth during storage, cook the tortellini separately and add it directly to individual servings when reheating.
Tools You’ll Need:
- A 4-quart soup pot is the perfect size for this recipe.
- A spice rack to easily measure out your seasonings will save you time and effort.
- A kitchen scale comes in handy for weighing the sausage if needed.
- Measuring spoons and pinch bowls are essential for keeping your seasonings organized and ready to go.
- Storage containers are great for refrigerating or freezing the soup, and they’re microwave and dishwasher-safe for easy cleanup.
More Delicious Recipes to Try:
- Clam Chowder: A creamy, comforting bowl of clam chowder with bacon and parsley.
- Tomato Basil Pasta: A rich, creamy pasta with fresh tomatoes and basil.
- Creamy Chicken Noodle Soup: A cozy classic that’s always a hit.
- Meatball Soup: Hearty meatballs, pasta, and spinach in a flavorful broth.
Sausage Tortellini Soup
Prep Time: 5 minutes | Cook Time: 25 minutes | Total Time: 30 minutes
Servings: 10 cups
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
- Pinch of cayenne (optional)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- Pinch of red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups tortellini (about 10 oz.)
- Salt to taste
Instructions:
- Cook sausage and onions over medium-high heat for 8-10 minutes, until sausage is browned and onions are soft. Drain any excess grease and add garlic, cooking for an additional minute.
- Stir in the flour and cook for 1-2 minutes, then add the basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Mix well.
- Add the chicken broth and scrape up any bits from the bottom of the pot. Stir in the heavy cream, bring to a boil, and reduce heat to simmer.
- Add the kale and tortellini and simmer for 3-5 minutes, or until tortellini is cooked through.
- Taste and adjust with salt as needed.
- Serve hot, garnished with a pinch of red pepper flakes for extra heat if desired.
Enjoy this rich and creamy Sausage Tortellini Soup with garlic bread or a light salad on the side! Don’t forget to grab your free e-book with 7 cozy dinner recipes for even more inspiration.