Step 1

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!

Step 2

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.

Step 3

Add the flour and cook for 1-2 minutes to remove the raw flour taste.

Step 4

Add 1 tsp dried basil, ½ tsp oregano, 1 pinch of cayenne, 1 tsp hot sauce, ½ tsp mustard powder, ¼ tsp pepper. Stir to combine.

Step 5

Add the chicken broth and use a silicone spatula to “clean” the bottom of the pot. Add the cream. Bring to a boil, reduce to a simmer.

Step 6

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.)

Step 7

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

Step 8

Transfer to serving bowls and top with a pinch of red pepper flakes. Serve with Garlic Bread with Cheese.