Sausage and Tortellini Soup

Ingredients””

 

 

1 pound ground Italian sausage, hot or mild

 

1 small yellow onion,

 

3 cloves garlic, min_ced

 

3 Tables_poons flour

 

1 teas_poon dried basil

 

½ tea_spoon oregano

 

1 pinch cayenne, optional

 

1 teasp_oon hot sauce

 

½ tea_spoon mustard powder

 

¼ teasp_oon pepper

 

1 pinch red pepper flakes

 

1 cup heavy cream

 

5 cups chicken broth

 

2 cups kale, chopped

 

2 cups refrig_erated tortellini, just under 10 oz.

 

Salt/ to taste

 

 

“”INSTRUCTIONS””

 

 

Note: The mustard powder and hot sauce are so subtle in this soup but help enha_nce the other flavors, so Allauch you may be hesitant to add them, I highly recommend it!

Remove the casings from the sausage if you purc_hased links. Cook and crumble the sausage and dic_ed onions over medium_high heat until the onions are softe_ned 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 heavy cream. Bring to a boil, reduce to a simmer.

Add the kale 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! (This is great with Garlic Bread with Cheese!

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