Save to Pinterest 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.
This soup quickly became a favorite for chilly evenings in our home, bringing warmth and satisfaction with every bowl.
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 to Pinterest This recipe brings back fond memories of cozy family dinners where everyone gathered around the table enjoying warmth and flavorful food.
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 to Pinterest This soup is perfect for meal prep and tastes even better the next day after flavors meld together.
Common Recipe Questions
- → Can I use mild sausage instead of spicy?
Yes, substituting with mild sausage will reduce the heat while maintaining rich flavor. Adjust red pepper flakes to balance spiciness.
- → What type of tortellini works best?
Three-cheese refrigerated tortellini works well for creamy texture and flavor, but fresh or frozen varieties can be used following package instructions.
- → Can I prepare the soup ahead of time?
Absolutely. The soup can be made in advance and frozen. For best results, omit cream before freezing and add it when reheating.
- → Is there a substitute for fresh thyme?
Dried thyme can replace fresh thyme at a ratio of 1 teaspoon dried to 4 tablespoons fresh, maintaining the herby notes.
- → How can I make this soup lighter?
Replace heavy cream with half-and-half to reduce richness while keeping the creamy texture.
- → What should I serve alongside this soup?
Crusty bread pairs perfectly, adding crunch and helping soak up the flavorful broth.