Description
This Spicy Sausage and Tortellini Soup is a hearty, flavorful dish perfect for warming up on chilly days. Combining savory Italian sausage with tender tortellini pasta, vibrant kale, and a creamy, spicy broth, it delivers comfort food with a kick. Ready in just 40 minutes, it’s ideal for a satisfying weeknight dinner.
Ingredients
Scale
Soup Base
- 1 lb 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 pepper (optional)
- 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
- Salt, to taste
Vegetables and Pasta
- 2 cups kale, chopped
- 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 yellow onion for about 8-10 minutes until the sausage is browned and the onions are softened. Drain any excess grease from the pot.
- Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the garlic’s aroma to release without burning.
- Incorporate flour: Sprinkle the flour evenly over the sausage mixture and cook for 1-2 minutes, stirring constantly to combine and remove the raw flour taste. This will help thicken the soup.
- Add spices: Mix in the dried basil, oregano, cayenne pepper (if using), hot sauce, mustard powder, black pepper, and red pepper flakes to develop the spicy and savory flavor profile.
- Add liquids: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to add flavor. Gradually stir in the heavy cream and bring the soup to a gentle boil.
- Simmer and add greens and pasta: Reduce the heat to low and let the soup simmer. Add the chopped kale and tortellini. Continue to simmer for 3-5 minutes, or 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. It pairs wonderfully with crusty bread for dipping.
Notes
- Use hot or mild Italian sausage depending on your spice preference.
- Frozen tortellini can be added directly without thawing.
- For a thicker soup, increase flour by an additional tablespoon.
- Substitute kale with spinach or Swiss chard if preferred.
- Adjust cayenne and hot sauce amounts to control heat level.
- Leftover soup can be stored in the refrigerator for up to 3 days.
