Comfort food is the food that makes us feel good – satisfied, calm, cared for and carefree. It’s food that fills us up emotionally and physically.
Autumn means soup season. Isn’t a bowl of soup the best thing on a cold rainy day? I made this Tortellini Soup this week with Italian Sausage. This recipe takes only 30 minutes start to finish so it’s perfect to make on busier work days. Soup and a good slice of garlic toast is all you need. This is my recipe.
Ingredients (serves 4)
- 3 Sausages (I prefer Italian mild sausages)
- 1 Yellow onion, diced
- 3 cloves garlic, minced
- 3 Tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon oregano
- 1 teaspoon hot sauce (I use Sriracha)
- ½ teaspoon mustard powder
- ¼ teaspoon white or black pepper
- 1 cup heavy cream (1/2 and 1/2 works perfect)
- 5 cups Chicken or Vegetable Broth
- 2 cups of chopped, de-veined kale
- 2 cups of tortellini (fresh or frozen but thawed out)
- Salt to taste
- shaved parmesan to garnish and garlic toast (optional)
- Note: Don’t skip the mustard powder. It gives the soup a nice flavour. Also, Im not one for spicy food and the tsp of hot sauce just amped up the flavour without making it hot.
- Remove the casings from the sausage if you purchased links – you just want the ground sausage.
- In a large pot over medium/high heat, add a splash of cooking oil and saute the onions for about a minute then add the crumbled ground sausage, break it up with a wooden spoon. Cook until the onions are softened and the sausage is cooked through.
- Now add the garlic and cook for 1 minute.
- Add the flour and cook for 1 minute. Stir quickly as it will start to stick.
- Add 1 tsp dried basil, ½ tsp oregano, 1 tsp of hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.
- Add the chicken broth and use a silicone spatula or wooden spoon to unstick the flour from the bottom of the pot.
- Add the cream and bring to a boil then reduce the heat to a simmer.
- Add the kale and tortellini and simmer for 3-5 minutes. (If you’re using thawed/refrigerated tortellini , it will need longer cooking time so 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 shaved parmesan. Serve with Garlic Bread.
This soup is quite filling. I purchased Tortellini stuffed with ricotta and spinach but you can use any flavour you prefer.
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