Description
This creamy sausage tortellini soup is a comforting and hearty meal packed with flavorful Italian sausage, tender sweet potatoes, cheese-filled tortellini, and fresh spinach, all simmered in a lightly spiced, creamy broth. It’s perfect for a cozy weeknight dinner that combines rustic flavors with a rich, velvety texture.
Ingredients
Scale
Sausage and Seasonings
- 12 oz spicy Italian sausage
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt (optional, based on sausage saltiness)
Vegetables and Aromatics
- 1 large sweet potato, peeled and cubed (or 2 small)
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 oz fresh spinach
- 4 tablespoons fresh thyme (for topping)
Liquids and Pasta
- 6 cups water
- 8 oz refrigerated three-cheese tortellini (e.g. Buitoni brand)
- ½ cup heavy cream
Instructions
- Cook the sausage: Heat the olive oil in a large, high-sided pot over medium heat. Add the crumbled spicy Italian sausage and cook for several minutes, stirring often until fully cooked through. Drain off all excess grease to prevent oiliness.
- Add seasonings and vegetables: Sprinkle the cooked sausage with Italian seasoning and paprika. Add the peeled and cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste to the pot. Stir well to combine all ingredients.
- Add water and simmer: Pour 6 cups of water into the pot, stirring to dissolve the tomato paste completely. Bring the mixture to a boil. Once boiling, reduce heat to maintain a gentle simmer, cover with a lid, and cook for 15 minutes until the sweet potatoes are tender.
- Cook the tortellini: Add the refrigerated tortellini directly to the simmering soup. Cover the pot again and cook at a gentle boil over medium heat for about 10 minutes, or according to the tortellini package instructions, until the pasta is tender.
- Add spinach and finish the soup: Stir in the fresh spinach, allowing it to wilt slightly from the heat. Remove the pot from heat and stir in the heavy cream gently to create a smooth, creamy broth.
- Season and serve: Taste the soup and optionally add salt if the sausage was not very salty. You may also add extra red pepper flakes if additional spiciness is desired. Garnish the soup with fresh thyme before serving.
Notes
- The cream may separate or look grainy as the soup cools or after refrigeration; this is normal. Simply reheat the soup on the stovetop or microwave and stir well to restore the creamy texture.
- If using very salty sausage, salt addition is usually unnecessary; adjust seasoning to taste.
- You can substitute regular paprika with smoked paprika for a smoky flavor twist.
- Use fresh tortellini if available for best texture, but frozen or refrigerated varieties work well.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
