It finally feels like fall outside here, so I knew I wanted to make some soup to welcome in the cooler days! I combined bits and pieces from two recipes to make the perfect Creamy Sausage & Tortellini Soup! Original recipes are from Life Made Simple and Two Peas & Their Pod. It's a great hearty soup and is easily a meal in itself!
Creamy Sausage & Tortellini Soup
1 lb. Italian sausage, rolled into 3/4 teaspoon size balls
1 Tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
3 large carrots, peeled and diced
1 1/2 cups chopped kale
1 teaspoon kosher sea salt
1/2 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/4 cup all-purpose flour
5 cups chicken broth
2 cups half & half
2 cups cheese tortellini
In a skillet brown the mini sausage balls until cooked through. This will take about 5-7 minutes. Place the sausage balls on a plate lined with paper towels.
In a large pot heat the olive oil over medium high heat. Add the onion and carrot and cook until tender, 3-5 minutes. Stir in the garlic and cook for 2 minutes.
Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth and whisk to combine. Continue cooking until the mixture reaches a simmer then reduce heat to medium-low and simmer for 6 minutes.
Add sausage, salt, pepper, red pepper flakes, kale, tortellini, and half & half. Stir and simmer for 5 minutes or until the tortellini is fully cooked.
Sprinkle Parmesan cheese on top if desired. Serve with crusty French bread.
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