Soup with Sausage Tortellini
Just wait till you try this soup. This will certainly be added to your list of favorite soup recipes, especially since it’s a 30-minute meal with vegetables, protein, and pasta all in one bowl!
You might be surprised to see spicy sauce and mustard powder on the ingredients list, but trust me. They complement the other tastes in the dish and offer a delicate touch that makes a perfect foundation for this soup. You’ll understand what I mean once you try it!
Check out my PRO suggestions below for how to boost the flavor of this soup and what to use if you don’t have kale on hand!
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How to Do It
For ingredient amounts and detailed instructions, see the recipe card at the bottom of this post.
Sausage, onions, and garlic should be cooked. Cook for 1-2 minutes after adding the flour. Combine basil, oregano, spicy sauce, mustard powder, and pepper in a mixing bowl. To blend, stir everything together.
Toss in the greens and tortellini. Cook for 3–5 minutes. If desired, season with salt. Transfer to serving bowls and sprinkle with red pepper flakes.
Pro Hints
When adding the stock, add the rind from a block of Parmesan or Romano cheese and let it simmer to flavor the soup. If any remains at the conclusion of cooking, discard it. If you do this, you may not need to add salt.
Instead of kale, use 2-3 cups spinach; toss it in after the tortellini is done and allow it to wilt for 30 seconds. Allow frozen spinach to thaw and pat dry before adding it to the recipe.
For this recipe, I use RANA refrigerated cheese-filled tortellini. For this recipe, I also use Texas Pete hot sauce, but Frank’s Hot Sauce is also delicious!
This dish may be found on page 51 of The Cozy Cookbook!
Storage
Refrigerate in an airtight container for up to 3 days or freeze for 3+ months. It is important to note that the tortellini will continue to absorb broth during storage. Tortellini can be boiled separately and added directly to serving bowls.
Although this soup freezes nicely, I recommend boiling the tortellini separately so that it does not absorb too much liquid or become extremely soft.
Next, try my chicken tortellini soup recipe!
A 4 quart soup pot is the ideal size for this dish.
Food Storage Containers- I use these since they are leak proof, microwave safe, stackable, and BPA free.
If you need to weigh the sausage, use a kitchen scale. (I use this frequently.)
To measure out the seasonings, use measuring spoons.
Pinch Bowls- I measure out my seasonings ahead of time and store them in these small bowls until I’m ready to use them.
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Preparation time for Sausage Tortellini Soup: 5 MINUTESTime to cook: 25 MINUTES30 MINUTES IN TOTAL
CUPS SERVED: 10 To scale, tap or hover.
This creamy Sausage Tortellini Soup comes together in 30 minutes and is made with sausage, kale, simple seasonings, broth, and cream!
Ingredients
1 pound hot or mild ground Italian sausage
1 small chopped yellow onion
3 minced garlic cloves
3 teaspoons flour
1 tsp. dried basil
12 teaspoon dried oregano
1 pinch cayenne pepper, optional
1 teaspoon spicy sauce
12 tsp mustard powder
14 teaspoon black pepper
1 teaspoon red pepper flakes
1 quart thick cream
5 cup chicken stock
2 cups chopped kale 2 cups refrigerated tortellini, about 10 oz.
to taste/salt
Instructions
Although the mustard powder and spicy sauce are mild in this soup, they assist to highlight the other flavors, so while you may be hesitant to add them, I definitely recommend it!
If you bought links, remove the casings from the sausage. Cook and crumble the sausage and diced onions over medium-high heat for 8-10 minutes, or until the onions are softened and the sausage is cooked through. Grease should be drained. Cook for 1 minute after adding the garlic.
Cook for 1-2 minutes to get rid of the raw flour flavor.
Combine basil, oregano, cayenne pepper, spicy sauce, mustard powder, pepper, and red pepper flakes in a mixing bowl. To blend, stir everything together.
Add the chicken stock and “clean” the bottom of the saucepan with a silicone spatula. Stir in the heavy cream slowly. Bring to a boil, then lower to a low heat.
Simmer for 3-5 minutes after adding the greens and tortellini. (If your tortellini requires more cooking time, add it first, then the greens during the last 5 minutes.)
If necessary, season the soup with salt. Start with 14 tsp and add more as needed.
Serve immediately in serving dishes! (Perfect with Garlic Bread with Cheese!)
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Notes Pro Tip: For this dish, I use RANA refrigerated cheese-filled tortellini. For this recipe, I also use Texas Pete hot sauce, but Frank’s Hot Sauce is also delicious!
When adding the stock, add the rind from a block of Parmesan or Romano cheese and let it simmer to flavor the soup. If any remains at the conclusion of cooking, discard it. If you do this, you may not need to add salt.
Instead of kale, use 2-3 cups spinach; toss it in after the tortellini is done and allow it to wilt for 30 seconds.
This dish may be found on page 51 of The Cozy Cookbook!
Crock Pot Technique:
Brown the sausage and onions on the stovetop, then add the flour as directed in stages 2 and 3.
Add everything to the slow cooker except the cream, tortellini, and spinach.
Cook on high for 4-5 hours or low for 6-7 hours.
Stir in the greens at the end and cook for another 10-15 minutes.
Turn off the heat. Microwave the cream for 45 seconds, then carefully stir it in>
Ladle soup over cooked tortellini in serving dishes!
Storage
Refrigerate in an airtight container for up to 3 days or freeze for 3+ months. It is important to note that the tortellini will continue to absorb broth during storage. Tortellini can be boiled separately and added directly to serving bowls.
Although this soup freezes nicely, I recommend boiling the tortellini separately so that it does not absorb too much liquid or become extremely soft.
Next, try my chicken tortellini soup recipe!
The nutritional information is an estimate based on one serving. Each serving is one cup, and this recipe yields about ten cups.
Nutrition
