Spicy sausage, sweet potatoes, and cheese tortellini cooked in a creamy, herbed broth with fresh spinach.
# What You Need:
→ Sausage and Seasoning
01 - 12 oz spicy Italian sausage, crumbled
02 - 1 tablespoon olive oil
03 - 1 tablespoon Italian seasoning
04 - 1 teaspoon paprika
05 - 1/4 teaspoon red pepper flakes
→ Vegetables and Flavorings
06 - 1 large sweet potato, peeled and cubed (about 12 oz)
07 - 5 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 4 tablespoons fresh thyme leaves
10 - 4 oz fresh spinach
→ Liquids and Pasta
11 - 6 cups water
12 - 8 oz three-cheese refrigerated tortellini
13 - 1/2 cup heavy cream
# Step-by-Step 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 cooked sausage. Stir thoroughly to coat evenly.
03 - Incorporate cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix well to combine all ingredients.
04 - Pour in 6 cups of water. Increase heat to bring mixture to a boil while stirring to dissolve 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 refrigerated tortellini to the pot. Cover and cook at a gentle boil for 10 minutes, or until pasta reaches a tender consistency according to package instructions.
07 - Stir in fresh spinach and cook just until wilted, approximately 1 minute.
08 - Remove pot from heat and gently stir in heavy cream until fully integrated.
09 - Adjust seasoning with salt and additional red pepper flakes as desired. Garnish with fresh thyme leaves before serving.
