Ah, Tortellini Soup with Italian Sausage—a dish that feels like a warm hug on a chilly evening. It’s like the culinary equivalent of your favorite sweater, with creamy broth wrapping around plump tortellini and savory sausage. I remember a time during last winter’s unexpected snowstorm when this soup was the saving grace; we huddled around the table, bowls steaming, while the world outside turned into a wonderland.
Steps
- Remove the casings from the sausage if needed, then cook and crumble it with diced onions over medium-high heat until the onions are softened and the sausage is browned, about 8-10 minutes. Drain any excess grease and add minced garlic, cooking for another minute.
- Sprinkle the sausage mixture with flour and cook for 1-2 minutes to eliminate the raw flour taste. Stir in the basil, oregano, cayenne (if using), hot sauce, mustard powder, pepper, and red pepper flakes, ensuring everything is well combined.
- Pour in the chicken broth and use a spatula to scrape the bottom of the pot to incorporate any flavorful bits stuck to it. Slowly add the heavy cream, bring the mixture to a boil, and then reduce the heat to let it simmer.
- Add chopped kale and tortellini to the pot, cooking for 3-5 minutes until the tortellini is tender. If the tortellini requires more time, add it first and introduce the kale in the last 5 minutes of cooking.
- Taste the soup and season with salt if necessary, starting with ¼ teaspoon and adjusting as needed. Transfer the soup to serving bowls and enjoy, optionally topped with a pinch of red pepper flakes for extra heat.
Ingredients
- 1 pound ground Italian sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon black pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale, chopped
- 2 cups tortellini (refrigerated or frozen), just under 10 oz.
- Salt, to taste
Nutritional Values
Calories: 3140kcal | Carbohydrates: 150g | Protein: 120g | Fat: 230g | Saturated Fat: 100g | Trans Fat: 10g | Cholesterol: 730mg | Sodium: 8360mg | Potassium: 3180mg | Fiber: 10g | Sugar: 10g | Vitamin A: 17360IU | Vitamin C: 260mg | Calcium: 860mg | Iron: 20mg
FAQ
- Can I substitute kale with another leafy vegetable?
- Yes, you can replace kale with spinach. If using fresh spinach, stir it in once the tortellini is cooked and allow it to wilt for about 30 seconds. For frozen spinach, let it thaw and pat it dry before adding it to the soup.
- What if I don’t have hot sauce or mustard powder?
- The hot sauce and mustard powder enhance the soup’s flavors but are subtle. If you don’t have them, you can still make the soup, but it might lack some depth of flavor. Consider trying a small amount of cayenne pepper or another spice to add a bit of heat and complexity.
- How should I store leftovers, and for how long?
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 3 months or more. Note that the tortellini will absorb more broth during storage, so it’s recommended to boil the tortellini separately and add it to serving bowls if you plan to have leftovers.
- Is there a way to enhance the soup’s flavor further?
- To boost the flavor, try adding the rind from a block of Parmesan or Romano cheese when you add the broth. Let it simmer with the soup to infuse flavor. Discard any remaining rind before serving. This addition may reduce the need for extra salt.
- Can I prepare this soup in a slow cooker?
- Yes, you can use a slow cooker. Brown the sausage and onions on the stove, then add the flour. Transfer everything except the cream, tortellini, and kale to the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Stir in the kale at the end and heat for 10-15 minutes. Temper the cream in the microwave and add it slowly. Cook the tortellini separately, then add it to serving bowls before ladling the soup over.
Tips
- For added depth of flavor, consider adding the rind from a block of Parmesan or Romano cheese to the soup while it simmers. This can infuse the soup with a rich, cheesy taste, and any remaining rind can be removed before serving.
- If you don’t have kale available, substitute with 2-3 cups of spinach. Simply stir in the spinach after the tortellini has cooked and allow it to wilt for about 30 seconds. If using frozen spinach, ensure it is thawed and patted dry before adding.
- To prevent the tortellini from soaking up too much broth when storing leftovers, boil the tortellini separately and add it to the soup just before serving. This keeps the pasta from becoming overly soft after refrigeration or freezing.
- Enhance the soup’s flavor with a subtle touch by including hot sauce and mustard powder. These ingredients may seem unexpected, but they help to elevate the overall taste profile of the soup.
Equipment
- 4 Quart Soup Pot – Essential for cooking the soup.
- Kitchen Scale – Useful for weighing ingredients like sausage.
- Spice Rack – Helpful for organizing and quickly measuring out seasonings.
- Measuring Spoons – Needed to accurately measure seasonings.
- Pinch Bowls – Handy for pre-measuring and organizing spices before cooking.
- 16 oz. Storage Containers – Useful for storing or freezing leftovers.
