Sausage Tortellini Creamy Soup

This creamy sausage tortellini soup is always my answer when I need a warming one-pot meal fast. Combining hearty sausage with tender tortellini and a touch of greens, it is cozy comfort food that comes together in just half an hour and satisfies everyone at the table.

I remember making this soup during a chilly spell when our pantry was nearly bare. Watching everyone go back for seconds felt like a win and now I always make it on cold evenings or for friends who need a little comfort food.

Ingredients

• Ground Italian sausage: brings authentic savory flavor and depth Try to choose good quality sausage for best results
• Yellow onion diced: forms the foundation of the soup and helps create a sweet rich base
• Garlic minced: rounds out the aromatics and brings another layer of flavor
• Flour: thickens the soup giving it that lush creamy texture All purpose flour works best
• Dried basil and oregano: are classic Italian herbs that boost flavor Make sure your dried herbs are fragrant and not stale
• Cayenne hot sauce and red pepper flakes: add subtle heat You can adjust to taste or skip for a milder version
• Mustard powder and black pepper: wake up the flavors and balance the richness
• Heavy cream: makes the soup luxuriously creamy Look for fresh high-quality cream for the best mouthfeel
• Chicken broth: forms the liquid base Choose a flavorful low-sodium option so you can control saltiness
• Kale chopped: adds freshness and a pop of color Select crisp dark green leaves with no yellow spots
• Cheese tortellini: refrigerate for best texture but frozen works too Use a cheese or meat variety you love
• Salt to taste: lets you season perfectly right at the end

Step-by-Step Instructions

Brown the Sausage and Onions:

Begin by removing the casings from your sausage if needed. In a large heavy pot add sausage and diced onion. Cook over medium-high heat about eight to ten minutes stirring and breaking up the meat until sausage is fully browned and onions are softened. Carefully drain excess grease.

Build the Flavor Base:

Add minced garlic and sauté for one minute until the kitchen smells fragrant and the garlic is softened. Sprinkle in the flour and stir continuously for about two minutes to cook out any raw taste. Watch so the flour does not brown.

Season the Soup:

Sprinkle in basil oregano cayenne hot sauce mustard powder black pepper and red pepper flakes. Stir well so all seasonings coat the sausage and onion mixture evenly building layers of flavor.

Add Liquids and Simmer:

Pour in chicken broth and use a silicone spatula or wooden spoon to scrape up flavorful bits from the bottom of the pot. Gradually pour in heavy cream stirring slowly to keep everything smooth. Bring the soup to a gentle boil then reduce heat to a low simmer.

Cook the Tortellini and Greens:

Add chopped kale and tortellini directly to the simmering soup. Let cook uncovered for three to five minutes or until the tortellini are tender and the kale has wilted. If using frozen tortellini simmer an extra minute or two. If your tortellini needs longer to cook add it first and stir in kale at the last five minutes.

Taste and Serve:

Taste for salt and adjust as needed starting with a small amount. Ladle the soup into bowls straight away. Try it with a slice of cheesy garlic bread for a complete meal.

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This soup always reminds me of my love for kale. The way it softens and takes on the creamy broth makes each spoonful feel fresh and vibrant. My kids once helped stir in the tortellini and declared it their new favorite comfort food.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to three days. For longer storage freeze in single portions for up to three months. Because tortellini soaks up broth as it sits for best results store boiled tortellini separately and add to the soup when reheating.

Ingredient Substitutions

Spinach works perfectly if you are out of kale just stir in at the end. You can substitute mild or spicy sausage based on your preference. For a lighter version swap some of the cream for half and half or milk. Vegetarian sausage plus vegetable broth create a meatless adaptation.

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Serving Suggestions

This soup stands alone as a meal but it loves good bread on the side. Try with garlic bread cheesy toast or a simple green salad. A sprinkle of fresh Parmesan and a turn of black pepper brighten up each bowl.

Cultural and Historical Context

Sausage tortellini soup blends Italian comfort staples with American convenience. Tortellini is a traditional stuffed pasta from the Emilia-Romagna region of Italy and pairing it with sausage in creamy broth reflects home-cooked ingenuity found in many Italian-American kitchens.

Recipe FAQs

→ Can spinach be substituted for kale?

Yes, spinach can be used in place of kale. Add it at the end and let it wilt for about 30 seconds before serving.

→ What type of sausage works best?

Both hot and mild Italian sausage work well; adjust for desired spiciness and flavor depth.

→ Can I use frozen tortellini?

Absolutely. Frozen tortellini can be added directly to the soup, just simmer until tender according to package instructions.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to three days. For best texture, cook tortellini separately and add to bowls before serving leftovers.

→ Is there a way to make this soup in a slow cooker?

Brown sausage and onions first, then transfer all ingredients except cream, tortellini, and kale to the slow cooker. Add the kale and cream at the end, and serve with cooked tortellini.