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 first served this soup on a chilly evening and it quickly became a family favorite warming us up with every spoonful.
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 brings the family together as we enjoy it fresh with crusty bread and great conversation
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
Nutritional Information
Calories ~410 Total Fat 25 g Carbohydrates 28 g Protein 16 g per serving
Save Enjoy this creamy sausage tortellini soup as a hearty meal perfect for cold days.
Recipe FAQs
- → Can I use frozen tortellini instead of refrigerated?
Yes, frozen tortellini can be used; simply follow package cooking instructions and adjust simmering time accordingly to ensure it reaches tenderness without overcooking.
- → How can I make the dish less spicy?
Opt for sweet Italian sausage and reduce or omit the red pepper flakes. This will mellow the heat while keeping robust flavors.
- → Can I substitute fresh thyme with dried thyme?
Absolutely, use about 1 teaspoon of dried thyme in place of 4 tablespoons of fresh leaves to maintain the herbal flavor.
- → What is the best way to store leftovers?
Cool leftovers promptly and store in an airtight container in the refrigerator for up to 3 days. Cream is best added fresh when reheating if frozen.
- → Can I prepare the dish ahead of time?
Yes, prepare the soup up to the cooking step before adding cream. Freeze without cream and add it freshly when reheating to preserve texture and flavor.