Welcome back to my soup series family, next up is Cajun To We’re diving deep into this soup. The Italian sausage is a beautiful base for this hearty and creamy soup. Sun-dried tomatoes adds to the depth of flavor, bringing a savory and earthly flavor to this soup. The heavy cream is the key to this soup because it makes it super rich. Throw in some tortellini and kale, let them soak up the flavor bath of chicken broth, and boom—you’ve got a bowl of pure joy. Top it off with your favorite cheese, and get ready to impress anyone who tries this amazing soup
Ingredients You’ll need for Cajun Tortellini Soup
- Italian Sausage
- Heavy Cream
- Chicken Broth
- Tortellini Pasta
- Sun Dried Tomatoes
- Cheese of choice
FAQ for this recipe
- Can I use a different type of sausage for this recipe?
Absolutely! Feel free to experiment with your favorite sausage varieties. Whether it’s spicy, mild, or a unique blend, the choice is yours.
- Can I substitute the heavy cream with a lighter option?
Sure thing! If you’re looking to lighten it up, you can use half-and-half or even whole milk instead of heavy cream. It might alter the richness a bit, but it’ll still be delicious.
- What’s the best way to store leftovers?
Store any leftover Cajun Tortellini Soup in an airtight container in the refrigerator. It reheats well on the stovetop or in the microwave.
- Can I use frozen tortellini for this recipe?
Absolutely! Frozen tortellini works just fine. Adjust the cooking time accordingly, following the package instructions.
- Is there a substitute for kale?
Sure thing! Spinach or Swiss chard can be great alternatives if you’re not a fan of kale. Just toss them in towards the end of cooking.
- How spicy is the soup with all those Cajun spices?
The spice level is moderate, but you can always adjust it to your taste. Feel free to reduce or increase the amount of red pepper flakes and cayenne pepper based on your preference.
- Can I make this soup ahead of time?
Absolutely! This soup reheats well, so you can make it a day ahead and let the flavors meld even more. Just store it in the refrigerator and reheat when ready to serve.
- What cheese works best for garnishing?
The cheese is totally up to you! Parmesan, mozzarella, or a blend of Italian cheeses all work well. Shred it fresh for that extra flavor kick when serving.
Substitutions and Recipe Variations
Certainly! Here are four recipe substitutions for the Cajun Tortellini Soup:
- Sausage Swap:
If you’re not a fan of Italian sausage or want a different protein, consider using ground chicken, turkey, or even plant-based sausage alternatives for a lighter or vegetarian version of the soup.
- Creamy Alternatives:
If heavy cream isn’t your thing, you can opt for coconut milk for a hint of sweetness or Greek yogurt for a tangy twist. These alternatives bring a different creaminess to the soup.
- Tortellini Varieties:
Switch up the type of tortellini to suit your taste. Cheese-filled tortellini is classic, but you can go for spinach and ricotta-filled or mushroom-filled tortellini for a unique flavor profile.
- Greens Galore:
Don’t have kale on hand? No problem. Spinach, Swiss chard, or even collard greens can be excellent substitutes. They bring their own distinct textures and flavors to the soup.
Feel free to mix and match these substitutions to create a Cajun Tortellini Soup that suits your preferences and what’s available in your kitchen!
Cajun Tortellini Soup
- 2 lbs Italian Sausage A mix of hot and sweet is what I use
- 1/4 cup minced garlic
- 1/4 cup mined white onion
- 1/4 cup sun-dried tomatoes I like to use the ones in oil
- 1 cup heavy cream
- 3 cups chicken broth low sodium best
- 1 lb tortellini pasta cheese or spinach is best
- 6 oz kale
- 8 oz cheese of choice goat, cream cheese, mozzarella is best
- 2 tsps cajun seasoning
- 2 tsps paprika
- 2 tsps salt
- 2 tsps chicken bouillon
- 1/2 tsp pepper
- 1/2 tsp red pepper flakes
- 1/2 tsp cayenne pepper
- In a large pot or Dutch oven, brown the Italian sausage over medium heat. Break it into small pieces with a spoon as it cooks.
- Once the sausage is browned, add minced garlic and white onion to the pot. Sauté until the onion becomes translucent and the garlic is aromatic.
- Stir in the sun-dried tomatoes, ensuring they are evenly distributed in the mixture.
- Pour in the heavy cream, stirring continuously to incorporate it into the sausage mixture.
- Add the low-sodium chicken broth to the pot, continuing to stir to combine all the ingredients.
- Stir in the tortellini pasta, ensuring it is submerged in the liquid. Cook according to the package instructions or until the tortellini is al dente.
- Once the tortellini is cooked, add the kale to the pot. Allow it to wilt and cook for a few minutes.
- In a small bowl, mix together the Cajun seasoning, paprika, salt, chicken bouillon, pepper, red pepper flakes, and cayenne pepper. Add this spice mixture to the soup, adjusting to taste if needed.
- Add in cheese of choice and allow it to melt.
- Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.