Beef Sausage Tortellini Soup is the ultimate comfort food, perfect for warming up on a chilly day. This hearty soup combines savory beef sausage with tender cheese tortellini, all enveloped in a rich, creamy broth. The combination of robust flavors, paired with seasonal vegetables like kale and an aromatic blend of herbs and spices, makes it a crowd-pleaser that satisfies every appetite. Easy to make and packed with ingredients readily found at most grocery stores, this soup is a flavorful, satisfying choice that’s ideal for family dinners, cozy nights in, or impressing guests with minimal effort.
Why This Recipe Stands Out
What sets Beef Sausage Tortellini Soup apart is its blend of unique flavors and textures, creating a perfectly balanced dish that feels both indulgent and comforting. The creamy base, enriched with chicken broth and heavy cream, offers a smooth, velvety texture that complements the spicy or mild beef sausage, depending on preference. A dash of cayenne or hot sauce can add a touch of heat, enhancing the layers of flavor. Seasoned with basil, oregano, mustard powder, and a hint of red pepper flakes, the broth is a delightful mix of spicy, savory, and herby notes.
This recipe also offers versatility, allowing you to adjust the spice level, add extra vegetables, or switch up the sausage to suit your taste. The inclusion of kale brings a nutritional boost and a lovely color contrast, while the tortellini provides a satisfying, cheesy bite in every spoonful. Whether enjoyed on its own or served alongside crusty bread, this soup is a complete meal that can be customized to your family’s preferences, making it a go-to recipe for cozy, nourishing meals that are both simple and satisfying.
Step-by-Step Guide to Making Beef Sausage Tortellini Soup
Ingredients and Preparation
This recipe requires simple ingredients that come together to create a flavorful, creamy soup. Here’s a breakdown of each ingredient and some tips to make preparation smoother:
- Ground Beef Sausage (1 lb): Adds a savory, hearty element. Choose mild or spicy sausage to suit your taste. If using links, remove casings for easier crumbling.
- Yellow Onion (1 small, diced): Adds depth and sweetness. Dice finely to ensure even cooking.
- Garlic (3 cloves, minced): Boosts flavor with its aromatic, savory notes. Use fresh garlic for the best taste; press or mince finely.
- Flour (3 tbsp): Essential for thickening the soup and creating a roux with the sausage fat.
- Seasonings: Basil, oregano, cayenne pepper, hot sauce, mustard powder, black pepper, and red pepper flakes add layers of warmth, spice, and depth.
- Heavy Cream (1 cup): Contributes to the creamy texture and rich flavor.
- Chicken Broth (5 cups): Forms the base of the soup, complementing the sausage.
- Kale (2 cups, chopped): Adds color, texture, and nutrition.
- Cheese Tortellini (2 cups, or just under 10 oz.): Provides a cheesy, filling element. Use refrigerated or frozen tortellini for convenience.
Preparation Tips: Mince garlic by pressing down with a knife blade, then chopping finely. For kale, remove tough stems and chop leaves into bite-sized pieces.
Step-by-Step Cooking Instructions
Preparing the Sausage and Onions
- Cook the Sausage and Onion: In a large pot over medium-high heat, add the ground beef sausage. If using sausage links, remove the casings first. Crumble the sausage as it cooks.
- Add Onions: Add the diced onions and cook for 8-10 minutes until the sausage is browned and the onions are soft and translucent.
- Garlic: Add minced garlic and cook for an additional minute until it becomes fragrant but doesn’t burn.
Tips: Use a wooden spoon or spatula to break up the sausage evenly. Cooking the sausage and onions together develops a rich flavor base.
Making the Roux
- Sprinkle in Flour: Once the sausage and onions are cooked, sprinkle the flour evenly over the mixture. Stir well to coat the sausage and onions.
- Cook the Roux: Continue stirring for 1-2 minutes to cook out the raw flour taste. This roux will thicken the soup as it cooks, creating a creamy base.
Explanation and Tips: A roux combines fat (from sausage) and flour, thickening the soup. Cooking the flour is crucial to avoid a raw, grainy taste. Stir consistently to avoid clumps and ensure even cooking.
Seasoning the Soup
- Add Seasonings: Sprinkle in the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir to coat the sausage and onions.
- Flavor Balance: These spices add layers of flavor. Adjust cayenne and red pepper flakes to control the heat level, adding more or less based on preference.
Breakdown and Tips: Basil and oregano bring earthy, herbal notes, while cayenne and red pepper add a hint of spice. Mustard powder deepens the flavor. Adjust the hot sauce and cayenne for a milder or spicier soup, catering to family preferences.
Adding the Broth and Cream
- Deglaze with Broth: Pour in the chicken broth, scraping the bottom of the pot with a silicone spatula to release browned bits (known as fond) that add flavor.
- Add Cream: Gradually stir in the heavy cream, ensuring it blends smoothly into the broth. Increase heat to bring the soup to a boil, then reduce to a simmer.
Tips for Smoothness: Deglazing ensures you capture all flavors from the cooked sausage and onions. Stir in the cream gradually to prevent it from separating, and avoid boiling once the cream is added to keep the texture silky.
Cooking the Tortellini and Kale
- Add Tortellini and Kale: Add the tortellini and chopped kale to the pot. Simmer for 3-5 minutes until the tortellini are tender.
- Timing Variations: If using frozen tortellini or if cooking requires longer, add the tortellini first and let it cook for a few extra minutes before adding the kale.
Tips for Perfect Texture: Fresh tortellini only needs a few minutes, so check for doneness to avoid overcooking. Adding the kale later ensures it remains vibrant and slightly crisp, balancing the texture of the soft tortellini.
Final Seasoning and Serving Tips
- Adjust Seasoning: Taste the soup and add salt if needed. Start with about ¼ teaspoon and increase to taste.
- Serve: Ladle the soup into bowls and garnish as desired.
Garnishing Suggestions: Sprinkle fresh parsley, grated Parmesan, or drizzle a bit of olive oil on top for extra flavor and presentation. These additions enhance the soup’s appearance and flavor profile.
Serving Suggestions and Pairings
To complete this cozy meal, consider serving Beef Sausage Tortellini Soup with a side of crusty bread, ideal for dipping into the creamy broth. A simple green salad with a light vinaigrette can balance the richness of the soup, or try garlic toast for a more indulgent pairing. This soup is versatile, making it perfect as a standalone meal or alongside lighter sides, catering to a range of appetites and occasions.
FAQs About Beef Sausage Tortellini Soup
Can I use a different type of sausage?
Yes! You can easily swap out the beef sausage for another type, like Italian sausage (hot or mild), turkey sausage, or even chicken sausage. Each type will slightly alter the flavor profile, but the soup will still be delicious. Just remember to adjust seasoning levels if needed, as some sausages may already have additional spices or salt.
How do I store leftovers, and how long do they keep?
To store leftovers, allow the soup to cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. When reheating, do so over low heat to preserve the creamy texture and avoid overcooking the tortellini.
Can I freeze this soup?
Yes, you can freeze this soup, but be mindful that the texture of the tortellini and cream may change slightly when thawed and reheated. For best results, freeze the soup before adding the tortellini and cream, then add them fresh when reheating. Freeze in a freezer-safe container for up to 2-3 months.
What if I don’t have heavy cream? Are there substitutes?
If you don’t have heavy cream, you can substitute with half-and-half or whole milk, though the soup will be slightly less rich. For a thicker option, try mixing a tablespoon of cornstarch with milk to mimic the cream’s texture.
Can I use a different type of pasta if I don’t have tortellini?
Yes, you can use other small pasta shapes like orecchiette, farfalle, or mini shells. However, the soup’s texture will differ slightly since tortellini adds a creamy, cheesy bite. Adjust cooking times for different pasta shapes as needed.
How can I make this recipe dairy-free?
To make this soup dairy-free, use a plant-based milk substitute, such as coconut milk or a creamy oat milk, for the heavy cream. Choose dairy-free tortellini or substitute with a plain pasta if you can’t find a cheese-free option.
Can I make this soup spicier?
Absolutely! To increase the spice level, add extra cayenne pepper, red pepper flakes, or a splash of hot sauce. You could also use hot Italian sausage or add a diced jalapeño for an extra kick.
What can I use instead of kale?
If you don’t have kale, you can substitute it with other leafy greens like spinach, Swiss chard, or even collard greens. Spinach will wilt faster, so add it closer to the end of the cooking time.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the sausage, onion, and garlic in a skillet first, then transfer to the slow cooker. Add the broth, seasonings, and cook on low for 4-5 hours. Add the tortellini, kale, and cream in the last 20-30 minutes to prevent overcooking.
What if my soup turns out too thick?
If the soup becomes too thick, simply add more chicken broth or water to reach your desired consistency. Add it gradually while stirring to maintain the creamy texture.
Can I add extra vegetables?
Yes! This soup can be enhanced with additional veggies like carrots, celery, or bell peppers. Sauté them with the onions for the best flavor integration.
Can I make this soup gluten-free?
Yes, to make this soup gluten-free, substitute the flour with a gluten-free thickener, like cornstarch (mix 1-2 tablespoons with cold water before adding to avoid lumps). Use gluten-free tortellini or a small gluten-free pasta for a similar texture.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used as a substitute for chicken broth, especially if you want a lighter flavor or are making a partially vegetarian version. However, the overall flavor will be slightly less rich.
Can I prepare this soup ahead of time?
You can prepare parts of the soup ahead, such as cooking and seasoning the sausage mixture and storing it in the fridge. However, it’s best to add the tortellini, kale, and cream right before serving to ensure they stay fresh and maintain their texture.
What’s the best way to reheat this soup?
To reheat, warm the soup over low to medium heat on the stovetop, stirring occasionally to prevent the cream from separating. If the soup thickens too much when cold, add a little extra broth or water as it heats up.
Can I use dried tortellini instead of fresh or frozen?
Yes, you can use dried tortellini, but keep in mind that it requires a longer cooking time. Add it to the soup earlier and allow it to cook until tender, checking package instructions for specific timing. You may need to add extra broth if the dried pasta absorbs too much liquid.
What can I do if the soup is too spicy?
If the soup turns out spicier than expected, you can balance the heat by adding a bit more heavy cream or a splash of milk to mellow out the flavors. Adding extra broth can also help dilute the spice level.
Can I make this soup vegetarian?
To make a vegetarian version, replace the beef sausage with a plant-based sausage or skip the sausage entirely, adding more vegetables for bulk (such as mushrooms or zucchini). Substitute vegetable broth for chicken broth to keep it fully vegetarian.
How do I prevent the tortellini from getting mushy?
If you plan to have leftovers, cook the tortellini separately and add it to individual bowls before ladling in the soup. This way, the pasta won’t absorb too much liquid and become mushy when stored. You can also slightly undercook the tortellini if adding directly to the soup and letting it finish cooking in the hot broth.
Can I add potatoes to this soup?
Yes, adding diced potatoes can make the soup even heartier. Add them along with the broth and cook until tender before adding the cream, tortellini, and kale. Yukon Gold or red potatoes work well in this recipe.
How can I thicken the soup if it’s too thin?
If you prefer a thicker soup, you can whisk a bit more flour into a small amount of cold broth or water and stir it into the soup while it simmers. Alternatively, adding a bit more heavy cream or even mashed potatoes can help thicken the soup naturally.
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Beef Sausage Tortellini Soup
- Total Time: 35 minutes
Description
A comforting and creamy Beef Sausage Tortellini Soup made with tender cheese tortellini, hearty kale, and a savory broth. This soup has a subtle kick from a blend of spices, making it flavorful and warming—perfect for chilly days!
Ingredients
- 1 pound ground beef sausage (hot or mild)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 pinch cayenne pepper (optional)
- 1 teaspoon hot sauce
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
- 1 cup heavy cream
- 5 cups chicken broth
- 2 cups fresh kale, chopped
- 2 cups cheese tortellini (just under 10 oz., refrigerated or frozen)
- Salt, to taste
Instructions
1️⃣ Prepare the sausage: If using sausage links, remove the casings. In a large pot over medium-high heat, cook and crumble the beef sausage with the diced onions until the sausage is browned and the onions are soft, about 8-10 minutes. Drain any excess grease, then add the minced garlic. Cook for an additional minute until fragrant.
2️⃣ Make the roux: Sprinkle the flour over the sausage mixture. Stir well and cook for 1-2 minutes to eliminate the raw flour taste.
3️⃣ Season the soup: Add the dried basil, oregano, cayenne (if using), hot sauce, mustard powder, black pepper, and red pepper flakes. Stir everything together to coat the sausage in the seasoning.
4️⃣ Add the liquids: Pour in the chicken broth, scraping the bottom of the pot with a silicone spatula to release any browned bits. Gradually stir in the heavy cream. Increase the heat to bring the mixture to a boil, then reduce to a simmer.
5️⃣ Cook the tortellini and kale: Add the chopped kale and tortellini. Simmer for 3-5 minutes, or until the tortellini are tender and cooked through. (If using frozen tortellini or if the pasta requires a longer cooking time, add it first and let it cook for a few minutes before adding the kale.)
6️⃣ Season to taste: Taste the soup and add salt if desired, starting with about ¼ teaspoon and adjusting as needed.
7️⃣ Serve: Ladle the soup into bowls and serve hot. Enjoy with crusty bread for a complete meal!
Notes
- Mustard powder and hot sauce: Though subtle, these ingredients enhance the flavor of the soup and create a depth of taste, so don’t skip them if possible.
- Make it your own: Adjust the spice level by adding more or less cayenne, hot sauce, or red pepper flakes.
- Storage: This soup can be refrigerated for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or cream to thin if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
