Sausage Tortellini Soup

                                    

1 lb ground Italian sausage, hot or mild
1 small yellow onion, diced
3 cloves garlic, minced
3 TBS flour
1 tsp dried basil
½ tsp oregano
1 pinch cayenne, optional
1 tsp hot sauce
½ tsp mustard powder
¼ tsp pepper
1 cup heavy cream
5 cups chicken broth
2 cups kale (I leave out or reduce for my family)
2 cups refrigerated tortellini, just under 10 oz.
Salt to taste
1 pinch red pepper flakes

1.  Remove the casings from the sausage if you purchased links. Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Drain grease. Add the garlic and cook for 1 minute.

2. Add the flour and cook for 1-2 minutes to remove the raw flour taste.

3. Add 1 tsp dried basil, ½ tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.

4. Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.

5. Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)

6. Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
Transfer to serving bowls and top with a pinch of red pepper flakes. 

Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!

from the Cozy Cook