Description
A rich and creamy sausage tortellini soup featuring spicy Italian sausage, tender sweet potatoes, fresh spinach, and cheesy tortellini in a flavorful broth, finished with a touch of cream and fresh thyme.
Ingredients
Scale
Meat 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
- Salt, about ¼ teaspoon or to taste
Vegetables and Aromatics
- 1 large sweet potato, peeled and cubed
- 5 cloves garlic, minced
- 4 oz fresh spinach
- 4 tablespoons fresh thyme
Other Ingredients
- 1 tablespoon tomato paste
- 6 cups water
- 8 oz refrigerated three-cheese tortellini (e.g., Buitoni brand)
- ½ cup heavy cream
Instructions
- Cook the Sausage: Heat 1 tablespoon olive oil in a large, high-sided pot over medium heat. Add the crumbled spicy Italian sausage and cook, stirring occasionally, until fully cooked through. Drain all excess grease from the pot.
- Season the Sausage: Sprinkle the cooked sausage with 1 tablespoon Italian seasoning and 1 teaspoon paprika. Stir to combine and infuse flavors.
- Add Vegetables and Aromatics: Add the peeled and cubed sweet potato, 5 cloves minced garlic, ¼ teaspoon red pepper flakes, and 1 tablespoon tomato paste to the pot. Stir well to combine all ingredients.
- Add Water and Simmer: Pour in 6 cups of water. Bring the mixture to a boil, stirring to dissolve the tomato paste fully. Once boiling, reduce to a simmer, cover with a lid, and cook for 15 minutes until the sweet potatoes are tender.
- Cook the Tortellini: Add 8 oz refrigerated three-cheese tortellini to the pot, cover with the lid, and cook over medium heat until the tortellini are tender, about 10 minutes or according to package instructions.
- Add Spinach and Finish Soup: Stir in 4 oz fresh spinach until it wilts slightly. Remove the pot from heat and stir in ½ cup heavy cream until fully combined.
- Season and Garnish: Taste the soup and add salt if necessary depending on the saltiness of the sausage, up to about ¼ teaspoon. Add extra red pepper flakes for more spice if desired. Sprinkle fresh thyme on top before serving.
Notes
- The cream may separate or look grainy as the soup cools or after refrigeration; simply reheat and stir well to restore creamy texture.
- If using very salty sausage, adjust salt accordingly and possibly omit additional salt.
- You can substitute sweet potato with regular potatoes but it will alter the sweetness profile slightly.
- Use refrigerated tortellini for the best texture and cooking time accuracy.
- For a spicier soup, increase red pepper flakes or use a hotter sausage variety.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
