This Spicy Sausage and Tortellini Soup is a rich, hearty, and comforting dish that’s perfect for cold days or whenever you’re craving a cozy, flavorful meal. With spicy Italian sausage, creamy broth, and tender tortellini, this soup packs a punch of flavor with just the right amount of heat. The addition of kale brings a fresh, healthy twist to balance the richness of the dish. It’s an easy-to-make meal that will warm you up and leave you feeling satisfied.
Ingredients
- 1 pound ground Italian sausage (hot or mild, according to preference)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon oregano
- A small pinch of cayenne pepper (optional, for added spiciness).
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black 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. Brown the Sausage:
- In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it apart as it cooks.
- Once fully cooked and browned, remove the sausage from the pot and set aside, leaving some of the fat behind for cooking the onions.
2. Sauté the Onions and Garlic:
- In the same pot, add the diced onions and cook over medium heat until they begin to soften, about 3-4 minutes.
- Incorporate the minced garlic and sauté for an additional minute, allowing the aroma to develop.
3. Create the Base:
- Sprinkle the flour over the onions and garlic, stirring constantly to coat everything evenly.
- Cook the flour for 1-2 minutes to remove the raw taste.
- Incorporate the dried basil, oregano, cayenne (if desired), hot sauce, mustard powder, black pepper, and red pepper flakes.
- Mix thoroughly to ensure all ingredients are evenly blended.
4. Add the Liquid:
- Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps from the flour.
- Heat the mixture over medium heat until it begins to simmer, stirring occasionally to keep it well combined.
5. Cook the Tortellini and Kale:
- Incorporate the chopped kale and tortellini into the pot.
- Let the soup simmer for about 8-10 minutes, or until the tortellini is tender and cooked through.
- Return the cooked sausage to the pot, stirring to combine everything.
6. Season and Serve:
- Sample the soup and modify the seasoning by adding salt and pepper to your liking.
- If you like it spicier, add more hot sauce or red pepper flakes.
- Serve the soup hot, with crusty bread or a sprinkle of parmesan cheese on top, if desired.
Conclusion
This Spicy Sausage and Tortellini Soup is a delicious blend of bold flavors, creamy broth, and tender tortellini. The spicy Italian sausage gives the dish a kick, while the kale adds a healthy touch. This comforting soup is easy to make and perfect for both casual family meals and special gatherings, providing warmth and flavor in every spoonful.
Spicy Sausage and Tortellini Soup
A rich and creamy Spicy Sausage and TortelliniSoup, featuring bold Italian sausage, tender tortellini, fresh kale, and atouch of spice for a comforting, flavorful meal.
Ingredients
- 1 pound ground Italian sausage hot or mild, according to preference
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon oregano
- A small pinch of cayenne pepper optional, for added spiciness.
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black 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
Brown the Sausage:
- In a large pot or Dutch oven, brown the Italian sausage over medium heat, breaking it apart as it cooks.
- Once fully cooked and browned, remove the sausage from the pot and set aside, leaving some of the fat behind for cooking the onions.
Sauté the Onions and Garlic:
- In the same pot, add the diced onions and cook over medium heat until they begin to soften, about 3-4 minutes.
- Incorporate the minced garlic and sauté for an additional minute, allowing the aroma to develop.
Create the Base:
- Sprinkle the flour over the onions and garlic, stirring constantly to coat everything evenly.
- Cook the flour for 1-2 minutes to remove the raw taste.
- Incorporate the dried basil, oregano, cayenne (if desired), hot sauce, mustard powder, black pepper, and red pepper flakes.
- Mix thoroughly to ensure all ingredients are evenly blended.
Add the Liquid:
- Gradually whisk in the chicken broth and heavy cream, ensuring there are no lumps from the flour.
- Heat the mixture over medium heat until it begins to simmer, stirring occasionally to keep it well combined.
Cook the Tortellini and Kale:
- Incorporate the chopped kale and tortellini into the pot.
- Let the soup simmer for about 8-10 minutes, or until the tortellini is tender and cooked through.
- Return the cooked sausage to the pot, stirring to combine everything.
Season and Serve:
- Sample the soup and modify the seasoning by adding salt and pepper to your liking.
- If you like it spicier, add more hot sauce or red pepper flakes.
- Serve the soup hot, with crusty bread or a sprinkle of parmesan cheese on top, if desired.