Craving a homemade soup but don’t have all day? Sausage Tortellini Soup is your answer.
Tortellini, those adorable little pillows of pasta filled with cheese (or sometimes meat), originate from Emilia, a north central region of Italy. While here in America they’re usually slathered in tomato sauce, Italians love to eat tortellini in a broth, soup-style. Traditionally a first course, tortellini in broth is a simple, comforting dish. It’s what forms the base of this Sausage Tortellini Soup, which, in addition to meat, has herbs and veggies added. What tastes like a soup you’ve let simmer all day is actually an easy concoction and handy on a weeknight when time is a factor.
Sausage Tortellini Soup is warm and nourishing, and the rustic flavors are a big part of that. The cheesy tortellini are the stars, and if you’re like me, you’ll try to get one in every bite! Perfectly complementing the pasta is the zesty sausage (mild or spicy, it’s up to you), the Italian herbs, and the chopped kale for color and extra nutrients. As if this isn’t enough, the heavy cream adds that luxe factor, both in flavor and texture. The creaminess of this soup makes it feel way more decadent than it actually is and makes it more filling.
Tortellini: Frozen vs. Refrigerated?
In most groceries, you’ll see cheese tortellini in two places: the frozen section and in a refrigerated case. So what’s the difference? It’s mainly a texture difference. Tortellini that is made to withstand the ultra-cold temps of the freezer is going to be a bit denser and chewier, pasta-wise. The refrigerated version will taste softer and more like a pillowcase for the cheese filling. The other difference is price: because the refrigerated variety has to be handled and packaged more carefully, the price is higher than frozen. And you typically get fewer per package than frozen. Another pro tip when choosing tortellini: read the ingredients list! If breadcrumbs is listed closer to the start of the ingredients, you can bet it’s used as filler with the cheese, which affects taste. Choose brands that prioritize cheese over breadcrumbs!
How to Make Ahead and Store?
You can definitely make Sausage Tortellini Soup ahead and refrigerate (for up to 3 days) or freeze (for up to a month), if you leave out two ingredients. Leave out the tortellini and kale if you are making ahead. For instance, thaw out the soup overnight in the fridge, and then gently reheat on the stove and toss in the tortellini and kale as the soup heats up. This will help avoid mushy pasta and slimy kale – two things that make me cringe just thinking about them! For making ahead or for leftovers, store this soup in an airtight container.
Serving Suggestions
Honestly, this soup is so good and filling that it can be a meal in and of itself. Some garlic toast or focaccia and a side salad is really all you need. However, it can also be a first course or side to any number of hearty main dishes, like our Bone-In Pork Chops. Since the soup is so pasta-forward, if you’re serving it next to a main dish, avoid ones built on pasta and go for ones that are less starch-heavy. Whichever way you serve it, on its own or paired with a larger meal, Sausage Tortellini Soup won’t last long, with its rich, hearty flavors and filling texture!
Sausage Tortellini Soup Recipe
Ingredients Â
- 1 pound ground Italian sausage hot or mild
- 1 small yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 pinch cayenne pepper optional
- 1 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground black pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups kale chopped
- 2 cups cheese tortellini about 10 oz., refrigerated or frozen
- Salt to taste
InstructionsÂ
- Gather all your ingredients for a smooth cooking process.
- In a large pot, cook the sausage and onion over medium-high heat until the sausage is browned and the onions are tender, about 8-10 minutes. Drain any excess grease.
- Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the sausage mixture and cook for 1-2 minutes, stirring constantly to prevent burning..
- Mix in the basil, oregano, cayenne, hot sauce, mustard powder, black pepper, and red pepper flakes.
- Pour in the chicken broth, scraping the bottom of the pot with a spatula to loosen any browned bits. Gradually add the heavy cream and bring the mixture to a gentle boil.
- Reduce heat to a simmer and add the kale and tortellini. Cook for 3-5 minutes or until the tortellini are tender and the kale has wilted.
- Taste and add salt as needed, starting with a 1/4 teaspoon and adjusting from there.
- Ladle the soup into bowls and enjoy with a side of garlic bread or a simple salad
Leave a Comment