Description
This Spicy Sausage and Tortellini Soup is a hearty and flavorful one-pot meal featuring savory Italian sausage, tender tortellini, and nutrient-packed kale in a creamy, spiced broth. Perfect for a cozy dinner, it delivers a balance of spice and creaminess with warming herbs and a touch of heat from cayenne and red pepper flakes.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 cups kale, chopped
Spices and Seasonings
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
- Salt, to taste
Other Ingredients
- 3 tablespoons flour
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups tortellini (just under 10 oz, refrigerated or frozen)
Instructions
- Cook Sausage and Onions: In a large pot over medium-high heat, cook the ground Italian sausage and diced onions together for about 8-10 minutes until the onions are softened and the sausage is thoroughly browned. Drain off any excess grease to keep the soup from being too oily.
- Sauté Garlic: Add the minced garlic to the pot and cook for an additional minute, stirring frequently, to release its aroma without burning.
- Add Flour: Sprinkle the flour evenly over the sausage mixture and cook for 1-2 minutes, stirring well to distribute and cook out the raw flour taste. This step will help thicken the soup later.
- Incorporate Spices: Stir in the dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes, coating the sausage mixture evenly with these flavorful seasonings.
- Add Liquids: Pour in the chicken broth gradually, scraping up any browned bits from the bottom of the pot to enhance the soup’s flavor. Slowly mix in the heavy cream and bring the mixture to a gentle boil.
- Simmer and Add Greens and Pasta: Reduce the heat to low and let the soup simmer gently. Then add the chopped kale and tortellini to the pot. Continue simmering for 3-5 minutes until the tortellini is tender and the kale has wilted. Taste and adjust salt as needed.
- Serve: Ladle the soup into bowls and serve hot. This soup pairs wonderfully with crusty bread for dipping.
Notes
- For a milder flavor, omit cayenne pepper and red pepper flakes.
- Use fresh or frozen tortellini depending on availability; fresh will cook faster.
- Drain excess grease after cooking the sausage to avoid a greasy soup.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make this soup lower in fat, substitute heavy cream with half-and-half or use less cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
