What's For Dinner On The Farm: Creamy Sausage Tortellini Soup

Image: The Cozy Cook

Well, dear reader, this is the first recipe I have posted since before the Shaker Woods Festival back in August. It's been a while. To be transparent, my cooking has been a bit sporadic at best. I've gotten away from meal planning with the busy end of summer schedule. However, now that we are moving into fall, I find myself craving routine and quiet normalcy. With September comes the official start to soup season on the farm. I love soup! Now that the evenings are chilly, it is the perfect time to include a warm, comforting soup with breadsticks and salad as part of my meal rotation.

This week, I made creamy sausage tortellini soup with garlic bread for dinner. It was well received, and I didn't have any leftovers, which is a telltale sign everyone liked it. Soup is an easy meal for me to prepare on the nights I spend too much time in the barn or studio. I've been spending more time with the goats in the late afternoon, and sometimes time gets away from me. It's a good distraction to have. On those nights, it's nice to have everything I need on hand for a simple, comforting meal of soup.

I try to keep a well-stocked pantry, especially in the fall and winter. Our favorite little grocery store closed, so making a quick trip to town for a forgotten item is no longer an option. Now, more than ever, I like to have my pantry filled with staples. This recipe can easily come together with everything from your pantry and freezer. It's the perfect combination of vegetables, protein, and pasta (who doesn't love pasta?) I suggest serving this with fresh or frozen garlic bread. Enjoy.

Creamy Sausage Tortellini Soup

Ingredients:

1 pound ground Italian sausage, hot or mild

1 small yellow onion, diced

3 cloves garlic, minced

3 Tablespoons flour

1 teaspoon dried basil

½ teaspoon oregano

1 pinch cayenne, optional

1 teaspoon hot sauce

½ teaspoon mustard powder

¼ teaspoon pepper

1 pinch red pepper flakes

1 cup heavy cream

5 cups chicken broth

2 cups kale, chopped

2 cups tortellini, just under 10 oz. (refrigerated or frozen)

Salt/ to taste

Instructions

• Note: The mustard powder and hot sauce are so subtle in this soup but help enhance the other flavors, so although you may be hesitant to add them, I highly recommend it!

  
  

• 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 and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)

  
  

• Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.

  
  

I found this recipe on The Cozy Cook website. It's the perfect name! Check out the site for a wide variety of delicious recipes at www.thecozycook.com. You won't be disappointed. On this lovely September day, stay safe, be smart, enjoy simple, delicious food, and keep washing your hands.