Sausage Tortellini Soup
Savory, creamy, and filling, sausage tortellini soup is the ultimate comfort meal. Perfect for a chilly winter evening, this soup is easy to whip up and sure to be a crowd-pleaser.
Servings: 4 servings
Calories: 819kcal
Equipment
- Large pot
Ingredients
- 1 pound ground Italian sausage
- 1 onion diced
- 3 cloves garlic minced
- 3 tablespoons all purpose flour
- 2 teaspoons Italian seasoning
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
- 5 cups chicken broth
- 2 cups kale chopped
- 2 cups tortellini 9 oz package
- 1 cup heavy cream
- Salt to taste
Instructions
- In a large pot over medium-high heat, cook the sausage and diced onions, breaking the sausage apart as it browns. Cook for 8-10 minutes, or until the onions are softened and the sausage is fully cooked. Drain any excess grease.
- Add the minced garlic and cook for about 1 minute, stirring frequently.
- Sprinkle in the flour and stir well to coat the meat. Add the Italian seasoning, black pepper, and red pepper flakes.
- Pour in the chicken broth, stirring to combine. Bring to a boil, then reduce the heat to a simmer.
- Add the chopped kale and tortellini. Simmer for 3-5 minutes, or until the tortellini is tender.
- Pour in the heavy cream and stir until fully combined. Season with salt to taste.
Notes
- I use fresh, refrigerated tortellini. If you use frozen tortellini, you'll need to start cooking it a few minutes earlier, before you add the kale.
- If you're making this soup ahead of time, it's a good idea to leave out the tortellini and then add it to the soup when reheating. It can get a little mushy if it sits in the broth for too long.
- Both tortellini and kale can develop an unpleasant texture if overcooked, so add them toward the end and don't leave the soup simmering long after they've finished cooking.
- You want the soup lightly simmering when you add the cream, not boiling. Adding the cream slowly will prevent it from curdling.