Sausage Tortellini Soup
Creamy, easy Sausage Tortellini Soup is a delicious and easy soup with cheese tortellini and Italian sausage in a creamy base for the perfect dinner recipe.
Servings: 8
Calories: 463kcal
Ingredients
- 1 pound ground Italian sausage hot or mild
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 Tablespoons all-purpose flour
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale chopped
- 12 ounces frozen cheese tortellini
Instructions
- In a skillet cook and crumble sausage and diced onions on medium-high heat until the onions are softened and the sausage is cooked through, about 8-10 minutes. Drain off any excess grease. Add garlic and sauté for 1 minute or until fragrant.
- Add the flour to the skillet, stir and cook for 1-2 minutes.
- Next, add the basil, oregano, mustard powder and pepper to the skillet and stir to combine.
- Slowly pour in broth and mix to combine. Then slowly add the heavy cream to the skillet. Stir to combine. Then bring to a boil and reduce to a simmer.
- Add the frozen tortellini and simmer for 7 minutes. Then add kale and simmer for an additional 3 minutes.
- Serve immediately.
Video
Notes
- FRIDGE: Store leftover soup, ideally separate from the tortellini, in an airtight container in the fridge for 3 to 4 days.
- FREEZER: Leftovers will last up to 3 months in an airtight container kept in the freezer.
- To reheat, add the soup to a pot and slowly heat it on the stove-top over medium heat.
Nutrition
Calories: 463kcal | Carbohydrates: 25g | Protein: 17g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 96mg | Sodium: 1162mg | Potassium: 289mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2117IU | Vitamin C: 18mg | Calcium: 148mg | Iron: 2mg