Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 10 Servings
This soup is my ultimate comfort food! Oh, man, this Sausage Tortellini Soup is just too perfect! A big thanks to grandma for giving me this awesome recipe because now, I get to share it with you! Anyway, I hope you all love and appreciate this very simple recipe today. Have a good one, friends. Enjoy!
Ingredients:
3 cloves garlic, minced
1 small yellow onion, diced
1 lb. ground sausage, hot or mild
3 tbsp flour
½ tsp mustard powder
1 c heavy cream
5 c chicken broth
1 tsp dried basil
2 c kale
½ tsp oregano
2 c refrigerated tortellini, just under 10 ounces
1 tsp hot sauce
1 pinch red pepper flakes
Salt/ to taste
¼ tsp pepper
1 pinch cayenne, optional
Directions:
Take the sausage out of the casings.
Place a skillet on the stove and turn the heat to medium.
Add the sausage and onions, then stir and cook until brown and soft. Discard any accumulated fat.
Add the garlic and sauté until aromatic.
Add the flour, then whisk and cook for about a minute.
Add a pinch of cayenne, 1 teaspoon hot sauce, ½ teaspoon oregano, 1 teaspoon dried basil, ¼ teaspoon pepper, and ½ teaspoon mustard. Stir until well mixed.
Add the chicken broth, then scrape the bottom of the skillet to get the browned bits.
Add the cream and stir until well blended. Allow the mixture to boil.
Turn the heat down to low, then add the tortellini and kale. Cook for about 5 minutes or until done. Add more salt if needed.
Serve with toasted garlic bread. Enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Nutrition Facts:
Calories: 314kcal, 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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