Description
Spicy Sausage and Tortellini Soup
Looking for a cozy, hearty dish to warm up your evenings? This spicy sausage and tortellini soup brings rich Italian flavors to your table. With comforting bites of tender tortellini, savory Italian sausage, and vibrant kale, it’s perfect for chilly nights or when you need a little spice in your life. It’s inspired by classic Italian cuisine but with a twist of extra spice to keep you coming back for more. Enjoy this delightful soup with loved ones for a satisfying meal that nourishes the body and soul.
1 lb ground Italian sausage (hot or mild)
1 small yellow onion, diced
3 cloves garlic, minced
3 tbsp flour
1 tsp dried basil
½ tsp oregano
1 pinch cayenne (optional)
1 tsp hot sauce
½ tsp mustard powder
¼ tsp pepper
1 pinch red pepper flakes
1 cup heavy cream
5 cups chicken broth
2 cups kale, chopped
2 cups tortellini (refrigerated or frozen)
Salt, to taste
Directions:
1. Cook sausage and onion over medium-high heat until onion is softened and sausage is cooked. Drain excess grease.
2. Add garlic, cook for 1 minute.
3. Sprinkle flour, cook for 1-2 minutes.
4. Stir in spices, hot sauce, and mustard powder.
5. Add chicken broth, scrape pot bottom, mix in cream, and bring to boil. Reduce to simmer.
6. Add kale and tortellini, simmer 3-5 mins. Season with salt.
Prep Time: 15 mins
Kcal: 410 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect soup every time. First, in a large Dutch oven or heavy-bottomed pot, brown the Italian sausage with the diced onion over medium-high heat, breaking the sausage into crumbles. Once cooked through and the onion is translucent, drain any excess fat. Next, add the minced garlic and cook for one minute until fragrant. Sprinkle the flour evenly over the meat mixture and cook, stirring constantly, for two minutes to form a roux and cook out the raw flour taste.
Now, stir in all the dried spices, hot sauce, and mustard powder, coating the meat. This blooms the spices. Carefully pour in the chicken broth, using your spoon to scrape up any browned bits (fond) from the bottom of the pot—this is packed with flavor. Stir in the heavy cream and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to maintain a gentle simmer. Finally, add the chopped kale and tortellini. Simmer for 3-5 minutes, or until the tortellini is cooked through and the kale is wilted. Taste and season with salt as needed.
Serving Suggestions
This robust soup is a meal in itself, but a few accompaniments elevate it. Serve it in deep bowls with a side of crusty garlic bread or warm, buttery focaccia for dipping. For a fresh contrast, a simple side salad with a bright lemon vinaigrette cuts through the richness. Garnish each bowl with a sprinkle of freshly grated Parmesan cheese, a crack of black pepper, and an extra pinch of red pepper flakes for those who love more heat.
How-to Summary
Brown sausage and onion. Add garlic, then flour to make a roux. Stir in spices. Add broth and cream, then bring to a boil. Reduce to a simmer and add kale and tortellini. Cook until tortellini is tender. Season with salt and serve hot.
Frequently Asked Questions
Can I use a different green instead of kale? Absolutely. Spinach or Swiss chard are excellent substitutes. Add spinach at the very end, just until wilted.
How can I make this soup less spicy? Use mild Italian sausage, omit the cayenne and red pepper flakes, and reduce or skip the hot sauce.
Can I make this soup ahead of time? Yes, but cook the tortellini separately and add it when reheating to prevent it from becoming mushy. Store the soup base and tortellini separately in the fridge.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk can work, but the soup will be less rich and creamy. Avoid skim milk as it may curdle.
Is frozen tortellini okay to use? Yes, frozen tortellini works perfectly. You may need to add 1-2 minutes to the simmering time. Do not thaw it first.
Common Mistakes to Avoid
- Skipping the roux step: Cooking the flour for the full 1-2 minutes is crucial to thicken the soup properly and avoid a raw, pasty taste.
- Overcooking the tortellini: Add the tortellini last and simmer only until it floats and is tender. It will continue to soften in the hot broth.
- Not scraping the pot: Those browned bits (fond) after adding the broth are flavor gold. Scrape them up thoroughly to incorporate into the soup.
- Using bagged pre-grated Parmesan: For garnish, use freshly grated Parmesan from a block. It melts better and has superior flavor without anti-caking agents.
Conclusion
This Spicy Sausage and Tortellini Soup is the ultimate comfort food, masterfully blending hearty protein, rich broth, and tender pasta. Its flexible nature allows for easy customization to suit your spice preference or what you have on hand. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality dish that promises warmth and satisfaction in every spoonful. It’s a guaranteed crowd-pleaser that turns a simple weeknight dinner into a special occasion.