Sausage Tortellini Soup

1 pound ground sausage, hot or mild

1 small yellow onion, diced

3 cloves garlic, minced

3 Tablespoons flour

1 teaspoon dried basil

½ teaspoon oregano

1 pinch cayenne, optional

1 teaspoon hot sauce

½ teaspoon mustard powder

¼ teaspoon pepper

1 cup heavy cream

5 cups chicken broth

2 cups kale

2 cups refrigerated tortellini, just under 10 oz.

Salt/ to taste

1 pinch 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!
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.
Add the flour and cook for 1-2 minutes to remove the raw flour taste.
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.
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.
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.)
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. Serve with Garlic Bread with Cheese.

This Article And Recipe Adapted From This Site

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