Sausage Tortellini Soup

Sausage Tortellini Soup

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, 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
Preparation time:

30 minutes.

Portions: 10
Difficulty: Baja

RECOMMENDED HUDSON PRODUCTS

Granite Saucepan
Sausage Tortellini Soup

Instructions

  • Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
  • Add the flour and cook for 1-2 minutes to remove the raw flour taste.
  • Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
  • Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
  • Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
  • Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
  • Transfer to serving bowls and serve! 

TIPS

The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, we highly recommend it!

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