Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 10 Cups
Sausage, cream, veggies, and a lot more! This Sausage Tortellini Soup is simply delicious! You can enjoy this soup in just 30 minutes. Try it now and prepare to fall in love!
Ingredients:
½ tsp mustard powder
1 c heavy cream
5 c chicken broth
3 tbsp flour
2 c refrigerated tortellini, just under 10 ounces
3 cloves garlic, minced
½ tsp oregano
1 lb. ground sausage, hot or mild
1 tsp hot sauce
1 small yellow onion, diced
1 tsp dried basil
1 pinch of red pepper flakes
Salt/ to taste
1 pinch cayenne, optional
2 c kale
¼ tsp pepper
Directions:
Remove the sausage from its casings.
Put a skillet on the stove and turn the heat to medium-high.
Add the sausage, then cook for about 8 minutes or until crumbly and brown.
Add the onion slices, then sauté for about 2 minutes or until translucent.
Add the garlic, then sauté for a minute or until aromatic.
Add flour, then whisk and cook for a minute or two or until brown.
Add ½ tsp mustard powder, ½ tsp oregano, 1 tsp hot sauce, ¼ tsp pepper, and a pinch of cayenne pepper. Stir until well blended.
Add chicken broth, then scrape the bottom of the skillet to get the browned bits. Stir until well blended.
Add cream, then stir again until well blended. Allow the mixture to boil.
Turn the heat down to medium-low, then add the tortellini and kale. Cook for about 3 to 5 minutes. Add more salt if needed. Make sure to taste first before adding anything.
Garnish each serving with a few red pepper flakes on top.
Serve right away. Enjoy!
Notes:
Leftovers can last up to 3 days in the fridge. Make sure to put them in an airtight container.
Nutrition Facts:
Calories: 314 kcal, Carbohydrates: 15g, Protein: 12g, Fat: 23g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 836mg, Potassium: 318mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1736IU, Vitamin C: 26mg, Calcium: 86mg, Iron: 2mg
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