Sausage Tortellini Creamy Soup (Print-Friendly Version)
Creamy sausage, tortellini, and kale come together in a hearty, savory soup for a satisfying comfort meal.
# What You’ll Need to Make This:
→ Soup Base
01 -
450 g ground Italian sausage (hot or mild)
02 -
1 small yellow onion, diced
03 -
3 cloves garlic, minced
04 -
3 tablespoons all-purpose flour
05 -
1 teaspoon dried basil
06 -
0.5 teaspoon dried oregano
07 -
1 pinch cayenne pepper (optional)
08 -
1 teaspoon hot sauce
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0.5 teaspoon mustard powder
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0.25 teaspoon freshly ground black pepper
11 -
1 pinch red pepper flakes
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1 cup (240 ml) heavy cream
13 -
1.2 litres chicken broth
14 -
2 cups (about 70 g) kale, chopped
15 -
280 g refrigerated or frozen cheese tortellini
16 -
Salt, to taste
# How to Prepare:
01 -
Remove casings if using sausage links. Cook the Italian sausage and diced onions in a large pot over medium-high heat, breaking up the meat, until the sausage is browned and onions are softened, about 8–10 minutes. Drain excess fat. Add the minced garlic and cook for 1 minute until fragrant.
02 -
Sprinkle flour over the mixture and stir continuously, cooking for 1–2 minutes to remove the raw flour taste.
03 -
Stir in dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes until evenly combined.
04 -
Pour in chicken broth while scraping the bottom of the pot with a silicone spatula to release any browned bits. Gradually add the heavy cream, stirring constantly. Bring mixture to a gentle boil, then reduce to a simmer.
05 -
Stir in chopped kale and tortellini. Simmer gently for 3–5 minutes, or until the tortellini are tender and the kale is wilted. For longer-cooking tortellini, add them before the kale as needed.
06 -
Taste and add salt as needed, starting with 0.25 teaspoon and adjusting to preference. Ladle soup into bowls and serve hot.
# Extra Tips:
01 -
For richer depth, add a Parmesan cheese rind to the soup with the broth and remove before serving.
02 -
Kale can be substituted with 2–3 cups of fresh spinach, stirring it in just before serving to wilt.
03 -
Storing leftovers: Refrigerate in a sealed container for up to 3 days, or freeze for several months. Boil tortellini separately if making ahead to avoid sogginess.