- 1 pound ground Italian sausage, hot or mild
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 Tablespoons flour
- 1 teaspoon dried basil
- 1/2 teaspoon oregano
- 1 pinch cayenne, optional
- 1 teaspoon hot sauce
- 1/2 teaspoon mustard powder
- 1/4 teaspoon pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups refrigerated tortellini, can sub ravioli
- 2 cups Kale, Optional
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 basil, oregano, cayenne, hot sauce, mustard powder, pepper, and red pepper flakes. Stir to combine.
Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
Add the kale if using and tortellini, simmer for 3-5 minutes or until tortellini us cooked.
Taste the soup and add salt if desired. Start with 1/4 tsp and add more after that if needed.
Recipe from thecozycook
