Recipe from Station 4 in Pawtucket, RI
Firefighter Michael Conlon
"It is always a hit but just being honest we got a lot of great cooks who cook a lot of great food every day."
Ingredients
- Ground Italian sausage — 1 lb (hot or mild)
- Yellow onion — 1 small (diced)
- Garlic — 3 cloves (minced)
- Flour — 3 tablespoons
- Dried basil — 1 teaspoon
- Oregano — 1/2 teaspoon
- Cayenne — pinch (optional)
- Hot sauce — 1 teaspoon
- Mustard powder — 1/2 teaspoon
- Black pepper — 1/4 teaspoon
- Red pepper flakes — pinch
- Heavy cream — 1 cup
- Chicken broth — 5 cups
- Kale — 2 cups (chopped)
- Tortellini — 2 cups (~10 oz, refrigerated or frozen)
- Salt — to taste
Directions
Build the Base
In a large pot, brown the sausage over medium heat, breaking it up as it cooks.
Add:
- Onion
- Garlic
Cook until softened and fragrant.
Season & Thicken
Stir in:
- Flour
- Basil
- Oregano
- Cayenne (if using)
- Mustard powder
- Black pepper
- Red pepper flakes
Cook for a minute or two to build flavor.
Add Liquids
Pour in:
- Chicken broth
- Heavy cream
- Hot sauce
Bring to a simmer.
Finish the Soup
Add: Kale and Tortellini
Simmer until tortellini is cooked and tender. Season with salt to taste.
Serve HOT
Grilled Cheese (Side)
- Smoked Gouda
- Mozzarella
- Bread of choice
Butter the bread, load with cheese, and grill until golden and melted.
Notes
This is a feel recipe—adjust thickness, spice, and seasoning as you go. Add more broth for a thinner soup, or simmer longer for thicker. Spice level is completely adjustable depending on crew preference.
Cook it your way. That’s the firehouse standard.
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