Ina Garten's Creamy Tortellini Soup with Italian Sausage (Print version)

A cozy Italian sausage tortellini soup with cheese-filled pasta, kale, basil, and a creamy tomato broth.

# Ingredients:

For the sausage base

01 - 1 tablespoon olive oil
02 - 1 lb (450 g) mild or hot Italian sausage, casings removed
03 - 1 medium yellow onion, diced
04 - 4 cloves garlic, minced
05 - 1 teaspoon Italian seasoning
06 - 1/4 cup (30 g) all-purpose flour

For the soup

07 - 6 cups (1.4 L) low-sodium chicken stock
08 - 1 can (15 oz or 425 g) tomato sauce
09 - 1 package (9-10 oz or 255-285 g) refrigerated cheese tortellini
10 - 4 cups (90 g) chopped kale, tough stems removed
11 - 1/2 cup (120 ml) heavy cream
12 - 1/3 cup (10 g) chopped fresh basil
13 - 1/2 cup (45 g) finely grated parmesan, plus more for serving
14 - Kosher salt and black pepper, to taste
15 - Pinch of red pepper flakes, optional

# Instructions:

01 - Heat olive oil in a Dutch oven over medium-high heat. Add the sausage and cook for 5-7 minutes, breaking it into bite-size crumbles, until browned and no pink remains. Spoon off excess fat if needed.
02 - Add the onion to the pot and cook for 4-5 minutes, stirring often, until softened. Stir in the garlic, Italian seasoning, and red pepper flakes if using, and cook for 30 seconds.
03 - Sprinkle the flour over the sausage and onion mixture. Stir constantly for 1 minute so the flour coats everything and loses its raw taste.
04 - Slowly stir in the chicken stock, scraping the browned bits from the bottom of the pot. Add the tomato sauce, bring to a simmer, and cook uncovered for 10 minutes.
05 - Add the tortellini and simmer according to the package directions, usually 3-5 minutes for refrigerated tortellini, until tender.
06 - Stir in the kale and cook for 2 minutes until wilted. Lower the heat, add the cream, basil, and parmesan, then season with salt and pepper. Serve hot with extra parmesan.

# Good to know:

01 - Cook tortellini near the end so it stays tender.
02 - For leftovers, add extra broth when reheating because the pasta absorbs liquid.
03 - Use hot Italian sausage if you want a spicier soup.

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