Creamy Cheese-Stuffed Tortellini Soup with Italian Sausage
30 minute meal
What you'll need:
1 lb - Ground Italian Sausage (hot or mild)
1 Medium Onion, diced
1 tbsp - minced garlic
3 tbsp - flour
1 tsp - Basil
1/2 tsp - Oregano
1/2 tsp - Mustard Powder
1 tsp - Hot Sauce
Cayenne pepper (optional) season to taste
1/4 tsp - Salt
1/4 tsp - Pepper
4 1/2 cups - Chicken Broth
1 cup - Heavy Cream
2 1/2 cups - Chopped Kale
2 cups cheese stuffed tortellini or any kind you prefer (from the refrigerated section, about 10 oz.)
1 pinch of Red Crushed Pepper (optional)
If you're using italian sausage links, remove the sausage from the casings.
In a large pot or skillet, Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked all the way through, about 7-10 minutes. Drain grease from the sausage.
Add the minced garlic and cook for about 1 minute
Sprinkle in the flour and cook for 1-2 minutes, this will remove the raw flour taste.
Add half of the dried basil, cayenne pepper (optional), oregano, mustard powder, hot sauce, pepper. Stir to combine.
Add the chicken broth. Use a spatula to scrap the bottom of the pan/pot, you want all that flavor.
Add the heavy cream. Bring to a boil, reduce to a simmer.
Add in chopped kale and the tortellini and simmer for an additional 3-5 minutes.
Transfer soup to serving bowls, top with red crushed peppers. Serve with bread.