Sausage Tortellini Soup
Serves 10 – 1 cup servings
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
- ½ teaspoon oregano
- 1 pinch cayenne optional
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
- 1 cup half and half
- 5 cups chicken broth
- 2 cups kale or baby spinach chopped
- 2 cups refrigerated tortellini just under 10 oz.
- Salt/ to taste
Instructions
- Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!
- Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.
- Add the flour and cook for 1-2 minutes to remove the raw flour taste.
- Add basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
- Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the half and half. Bring to a boil, reduce to a simmer.
- Add the kale or spinach and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
- Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
- Transfer to serving bowls and serve!