Creamy Sausage Tortellini Soup
This creamy sausage tortellini soup is a rich, comforting one-pot meal made with Italian sausage, cheese tortellini, and kale in a velvety broth. Ready in just 30 minutes.
Equipment
- Large pot or Dutch oven
- Wooden spoon
Ingredients
- 1 lb ground Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 Tbsp all-purpose flour
- 5 cups chicken broth
- 1 cup heavy cream
- 2 cups refrigerated cheese tortellini
- 2 cups fresh kale, chopped
- 1 tsp dried basil
- ½ tsp dried oregano
- ½ tsp mustard powder
- 1 tsp hot sauce
- ¼ tsp black pepper
- 1 pinch red pepper flakes
- 1 pinch cayenne pepper (optional)
- salt, to taste
Instructions
- In a large pot or Dutch oven, cook and crumble the Italian sausage with the diced onion over medium-high heat until browned and cooked through. Drain excess grease.
- Add the minced garlic and cook for 1 minute. Sprinkle flour over the mixture and cook for 1–2 minutes to remove the raw flour taste.
- Stir in basil, oregano, mustard powder, black pepper, red pepper flakes, hot sauce, and cayenne (if using).
- Slowly pour in the chicken broth, scraping up browned bits from the bottom. Stir in the heavy cream.
- Bring to a gentle boil, reduce to a simmer, then add tortellini and kale. Simmer 3–5 minutes until pasta is tender and kale is wilted.
- Taste and adjust salt as needed. Serve hot with optional red pepper flakes or Parmesan.
Notes
For best texture, use refrigerated tortellini and avoid overcooking if planning leftovers.