Spicy sausage, sweet potatoes, and cheese tortellini simmered in a creamy, herb-infused broth with fresh spinach.
# Components:
→ Sausage and Seasoning
01 - 12 ounces spicy Italian sausage, crumbled
02 - 1 tablespoon olive oil
03 - 1 tablespoon Italian seasoning
04 - 1 teaspoon paprika (regular or smoked)
05 - 1/4 teaspoon red pepper flakes, plus more to taste
→ Vegetables and Flavorings
06 - 1 large sweet potato (about 12 ounces), peeled and cubed
07 - 5 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 4 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
10 - 4 ounces fresh spinach
→ Liquids and Pasta
11 - 6 cups water
12 - 8 ounces refrigerated three-cheese tortellini
13 - 1/2 cup heavy cream
# Directions:
01 - Heat olive oil in a large high-sided pot over medium heat. Add crumbled sausage and cook, stirring frequently, until browned and fully cooked, about 5 to 7 minutes. Drain excess grease.
02 - Sprinkle Italian seasoning and paprika over the cooked sausage and stir thoroughly to coat evenly.
03 - Add cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste to the pot. Stir well to combine all ingredients.
04 - Pour in water, then increase heat and bring mixture to a boil while stirring to dissolve the tomato paste.
05 - Reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes, or until sweet potatoes are tender when pierced with a fork.
06 - Add tortellini to the pot, cover, and cook at a gentle boil for 10 minutes or according to package directions until the pasta is al dente.
07 - Stir in fresh spinach and cook for about 1 minute until just wilted.
08 - Remove the pot from heat and gently stir in the heavy cream until fully incorporated.
09 - Adjust seasoning with salt if needed and add additional red pepper flakes for more heat. Garnish with fresh thyme before serving.
