Save
This warm, creamy bowl brings together soft tortellini, flavorful Italian sausage, and velvety broth. Toss in some vibrant kale and tasty spices for a dish that feels like eating out—ready in a half hour, perfect when you're looking for comfort after a long day.
I first tried this soup on a cold night and now it's the meal I crave when I want to feel cozy. Every tortellini gets coated in that creamy goodness and it's honestly hard to stop at one bowl.
Mouthwatering Key Ingredients
- Kale: Packs in nutrition and doesn't turn mushy in hot soup
- Heavy cream: Makes the broth extra silky and rich
- Tortellini: Grab the fresh kind from the fridge section for best texture
- Hot sauce: Brightens everything up (don't worry, you control the heat)
- Mustard powder: Sneaks in depth without tasting like mustard
- Chicken broth: Go low-salt so you can tailor the flavor
- Italian sausage: Choose spicy or mild—this is your main flavor power
Save
Easy-To-Follow Steps
- Step 5: Serve it up
- Let everything chill for a couple minutes before ladling into bowls
- Taste it—add a splash more broth or sprinkle some salt if needed
- Make sure your tortellini isn't overdone
- Step 4: Toss in the stars
- Scoop in the tortellini, let it cook until just soft
- Kale goes in now, a bit at a time so it wilts without clumping
- Simmer so the pasta hits that perfect texture
- Give it a try and adjust the seasoning
- Step 3: Creamy magic
- Pour in broth little by little—don't rush or it'll get lumpy
- Whisk in cream nice and slow
- Just let it barely bubble, not rolling boil
- Let it get a bit thicker, takes about five minutes
- Step 2: Crank up the taste
- Spice things up—toss in basil, oregano, and mustard powder
- Add hot sauce and let the spices hit the heat
- Give spices half a minute to wake up
- Stir in flour for a couple minutes
- Step 1: Kick things off
- Sizzle sausage in your pot, break it into little pieces and get it golden
- Chuck in the onion, let it turn soft and smell sweet
- Garlic comes next, just until you can smell it (about half a minute)
- Sprinkle in flour, cook so it doesn't taste raw
One thing my nonna always did was drop a Parmesan rind into the pot. It makes the flavors pop. Now I've got a stash in my freezer just for soups like this.
Save
Simple Temperature Hacks
Let the soup bubble gently—if it goes wild, cream can split and tortellini will fall apart. Slow and steady keeps things creamy and perfect.
Easy Prep Ahead
Want leftovers? Just cook tortellini on its own and add it to your bowl later. That way your noodles won’t drink up all the broth while chilling in the fridge.
After plenty of practice, I’ve realized giving the base some love at each stage really pulls out the best flavors. Don’t rush. That slow build is what brings true comfort every time.