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Sausage Tortellini Soup.

Sausage Tortellini Soup

Patricia Martinescu from Bake Cook Repeat
Sausage Tortellini Soup. This recipe is wholesome, comforting and made with everyday ingredients you probably have in your fridge. The best part is its made in one pot!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Lunch, Side Dish
Cuisine American, Italian
Servings 6
Calories 55 kcal

Ingredients
 

For the sausage tortellini soup:

  • 16 ounces ground Italian sausage, spicy or mild
  • 16 ounces tortellini, cheese filled dried
  • 5 cups chicken broth
  • 2 cups water
  • 1 cup heavy cream or half and half
  • 3 cups kale or spinach chopped
  • 1 large yellow onion, diced
  • 6 garlic cloves, minced
  • 1/4 cup freshly grated parmesan

For the roux:

  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons unsalted butter

For the seasonings:

  • 3 Tablespoons fresh dill finely chopped
  • 1 teaspoon Vegeta, onion salt or seasoning salt, plus additional to adjust to taste
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground black pepper
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.

Instructions
 

Brown the sausage

  • In a large heavy bottom pot, add enough oil to cover the bottom of the pan. Then, add the ground Italian sausage and cook over medium heat for about 5 minutes until browned, stirring frequently.
    16 ounces ground Italian sausage, spicy or mild
  • Add the seasonings, minced garlic and chopped onions. Stir to combine and cook for about 5 minutes until translucent and fragrant.
    Note: Most of the soup seasonings/salt come from the chicken broth, Italian sausage and parmesan. Adjust the seasonings according to taste.
    1 large yellow onion, diced, 6 garlic cloves, minced, 1 teaspoon Vegeta, onion salt or seasoning salt, plus additional to adjust to taste, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon ground black pepper

Make the roux

  • Add butter and stir until melted. Then, sprinkle flour over the browned sausage. Cook for about 1-2 minutes.
    2 Tablespoons all-purpose flour, 2 Tablespoons unsalted butter

Simmer the broth

  • Add the broth and water. Bring to a rolling boil, then turn down to medium heat and simmer for 25-30 minutes.
    5 cups chicken broth, 2 cups water
  • Add the heavy cream, chopped kale and tortellini. Bring to a simmer and cook for 15-20 minutes until the tortellini starts to float to the top. Finish with freshly grated parmesan. Best served hot.
    16 ounces tortellini, cheese filled, 1 cup heavy cream or half and half, 3 cups kale or spinach, 1/4 cup freshly grated parmesan, 3 Tablespoons fresh dill

Notes

  • Prep everything before you start cooking. Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go. 
  • Don't be afraid to let it simmer. It's true that soups cook quickly but the best soups are the ones that simmer slowly. The slow process enhances the depth and richness of the broth. 
  • Pair it with a fresh salad or my crusty Artisan Bread Recipe.

Nutrition

Calories: 55kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 14mgSodium: 731mgPotassium: 44mgFiber: 0.2gSugar: 1gVitamin A: 139IUVitamin C: 0.2mgCalcium: 15mgIron: 0.3mg

The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.

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Keyword Comfort Food, Easy dinner recipes, Lunch, Soup
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