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.
This recipe quickly became a family favorite on cold nights because it combines delicious flavors with an easy cooking process.
Ingredients
- Sausage and Seasoning: 12 oz (340 g) spicy Italian sausage, crumbled, 1 tablespoon olive oil, 1 tablespoon Italian seasoning, 1 teaspoon paprika (regular or smoked), 1/4 teaspoon red pepper flakes (plus more to taste)
- Vegetables and Flavorings: 1 large sweet potato (about 12 oz / 340 g), peeled and cubed (or 2 small sweet potatoes), 5 cloves garlic, minced, 1 tablespoon tomato paste, 4 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme), 4 oz (115 g) fresh spinach
- Liquids and Pasta: 6 cups water, 8 oz (225 g) refrigerated three-cheese tortellini, 1/2 cup (120 ml) heavy cream
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 5–7 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 reminds me of cozy family dinners spent sharing stories and enjoying comfort food together.
Notes
Soup can be prepared ahead and frozen; omit cream if freezing and add it when reheating. Dried thyme may be used if fresh is unavailable (1 teaspoon dried = 4 tablespoons fresh). Serve with crusty bread for a satisfying meal. For a lighter version, substitute half-and-half for the heavy cream.
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, heavy cream), Egg (tortellini, possibly sausage). May contain Soy (check sausage and tortellini labels), Sulfites (in sausage). If in doubt, double-check all ingredient packaging for allergen information.
Save This creamy sausage tortellini soup is a perfect blend of flavors that warms the soul and delights the palate.
Cooking Questions
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini can be used. Follow package cooking instructions and add them during the simmering stage.
- → How can I reduce the heat in the dish?
Use mild Italian sausage and reduce or omit the red pepper flakes to make it less spicy.
- → What can I substitute for heavy cream?
Half-and-half or a lighter cream alternative can be used for a less rich finish without compromising texture.
- → Is it possible to prepare this in advance?
Yes, the base can be made ahead and frozen. Leave out the cream when freezing and add it fresh when reheating.
- → How do I ensure the sweet potatoes are cooked properly?
Simmer them in the broth until fork-tender, usually about 15 minutes, before adding the tortellini.