Save A hearty, comforting soup featuring spicy Italian sausage, sweet potatoes, and cheese tortellini, all simmered in an herby, creamy broth and finished with fresh spinach for a satisfying meal on chilly evenings.
I enjoy making this soup when the weather turns cold because it warms you from the inside out and the blend of sausage with sweet potatoes is simply delicious.
Ingredients
- Spicy Italian sausage: 12 oz (340 g), crumbled
- Olive oil: 1 tablespoon
- Italian seasoning: 1 tablespoon
- Paprika: 1 teaspoon (regular or smoked)
- Red pepper flakes: 1/4 teaspoon plus more to taste
- Sweet potato: 1 large (about 12 oz / 340 g), peeled and cubed or 2 small sweet potatoes
- Garlic: 5 cloves, minced
- Tomato paste: 1 tablespoon
- Fresh thyme leaves: 4 tablespoons or 1 teaspoon dried thyme
- Fresh spinach: 4 oz (115 g)
- Water: 6 cups
- Refrigerated three-cheese tortellini: 8 oz (225 g)
- Heavy cream: 1/2 cup (120 ml)
Instructions
- Step 1:
- Heat olive oil in a large high-sided pot over medium heat. Add the crumbled sausage and cook, stirring frequently, until browned and cooked through, about 5 to 7 minutes. Drain excess grease.
- Step 2:
- Sprinkle cooked sausage with Italian seasoning and paprika. Stir well to coat.
- Step 3:
- Add cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix thoroughly to combine.
- Step 4:
- Pour in the water. Increase heat and bring to a boil, stirring to dissolve the tomato paste.
- Step 5:
- Once boiling, reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes, or until sweet potatoes are fork-tender.
- Step 6:
- Add the tortellini to the soup. Cover and cook at a gentle boil for 10 minutes, or according to package instructions, until pasta is just tender.
- Step 7:
- Stir in fresh spinach and cook until just wilted, about 1 minute.
- Step 8:
- Remove the pot from heat. Gently stir in the heavy cream until fully incorporated.
- Step 9:
- Season to taste with salt if needed and additional red pepper flakes for extra heat. Top with fresh thyme before serving.
Save This soup always brings my family together especially on cold nights when everyone enjoys warming up with a hearty bowl.
Required Tools
Large high-sided pot with lid, cutting board and knife, wooden spoon or spatula, ladle, measuring cups and spoons
Allergen Information
Contains: Wheat (tortellini), Milk (tortellini and heavy cream), Egg (tortellini possibly sausage). May contain: Soy (check sausage and tortellini labels), Sulfites (in sausage). Always double-check all ingredient packaging for allergen information.
Nutritional Information
Approximately 410 calories per serving, 25 g total fat, 28 g carbohydrates, 16 g protein.
Save Enjoy this creamy, flavorful soup as a perfect comfort meal any time of year.
Kitchen Questions
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini can be used; just follow the package instructions for cooking time. Add them to the simmering broth and cook until tender.
- → How can I adjust the spiciness of this dish?
To reduce heat, select mild Italian sausage and use fewer or no red pepper flakes. For more heat, increase red pepper flakes to taste.
- → Is it possible to make this dish dairy-free?
Omit the heavy cream or substitute with a dairy-free alternative like coconut cream to maintain a creamy texture without dairy.
- → Can dried thyme replace fresh thyme?
Yes, use 1 teaspoon of dried thyme in place of 4 tablespoons of fresh thyme to retain herbal flavor throughout cooking.
- → What sides pair well with this creamy sausage tortellini dish?
Crusty bread or garlic bread makes a perfect accompaniment, ideal for soaking up the flavorful broth.
- → Can this dish be prepared ahead and frozen?
It can be frozen without the cream added; incorporate the cream when reheating to preserve texture and flavor.