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You'll love cozying up to this creamy bowl, packed full of tender tortellini and hearty Italian sausage all mingling together in a super tasty, rich broth. Toss in some fresh kale, a few punchy spices, and it all comes together fast — a satisfying comfort meal on any busy evening.
I first made this during a cold, windy night and now it's my top pick for comfort food. Creamy sauce hugs those tortellini so every bite feels extra cozy.
Irresistible Key Ingredients
- Mustard powder: Sneaks in mellow flavor, not sharp like regular mustard
- Kale: Keeps its crunch and adds goodness when simmered
- Tortellini: Go for fresh from the fridge for the best bite
- Chicken broth: Pick low-salt so you can flavor it your way
- Heavy cream: Makes everything silky and rich
- Italian sausage: Mild or spicy, it's what packs in the flavor
- Hot sauce: Boosts flavors but won't overwhelm with heat
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Step-By-Step How-To
- Step 5: Bring it all together
- Let soup sit for a few minutes before scooping out
- Try the soup and adjust salt if you think it needs more
- If soup is too thick for you, splash in a bit more broth
- Check if the tortellini is nicely cooked
- Step 4: Wrap it up
- Give it a taste test and season as you like
- Let the tortellini bubbles just until soft
- Stir in the kale, a handful at a time, so it wilts nicely
- Toss in the pasta and let it get tender
- Step 3: Make it creamy
- Let it bubble gently so it thickens up for about 5 minutes
- Try not to bring to a full boil, just a gentle cook is best
- Add in cream slowly while whisking, so it stays smooth
- Pour in broth a bit at a time, stirring out any lumps
- Step 2: Layer the flavor
- Add flour and stir for a solid 2 minutes
- Bloom the seasonings for half a minute for depth
- Mix in hot sauce and all your spices, giving it a good stir
- Toss in mustard powder, oregano, and basil and keep stirring
- Step 1: Build the base
- Brown up the sausage, breaking it up as you go
- Chop and add onion, letting it go soft and smell amazing
- Stir in garlic quick until you catch that garlicky whiff
- Sift in flour to take away that raw taste
My Nonna always dropped a Parmesan rind into her pot and wow, does it boost the flavor. I stash all my leftover rinds in the freezer just waiting for soup days.
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Easy Temperature Tricks
Don’t let things get too hot. Keep your soup to a gentle bubble, so the cream stays smooth and the pasta keeps its shape.
Make-Ahead Wonder
Want leftovers? Cook your tortellini separate, then mix into bowls right before eating. That way, it won't soak up all the soup in the fridge.
After making this many times, I've learned slowing down at the start is totally worth it. Let those flavors really develop one after the other. It’s a slow build, but every bite is pure comfort.