Description
This Creamy Sausage Tortellini Soup is a hearty and comforting dish featuring spicy Italian sausage, tender sweet potatoes, and cheesy tortellini simmered in a flavorful broth. Enhanced with garlic, paprika, and fresh spinach, and finished with rich heavy cream and fragrant thyme, this soup delivers a perfect balance of spice, creaminess, and fresh herbaceous notes. It's an easy one-pot meal ready in just 40 minutes, ideal for warming up any day of the week.
Ingredients
Sausage and Seasonings
- 12 oz sausage (such as spicy Italian sausage)
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- 1/4 teaspoon red pepper flakes
Vegetables and Base
- 1 large sweet potato (or 2 small), peeled and cubed
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups water
Pasta and Greens
- 8 oz tortellini (three-cheese, refrigerated - I used Buitoni brand)
- 4 oz fresh spinach
Finishing Touches
- 1/2 cup heavy cream
- 4 tablespoons fresh thyme
Instructions
- Cook the sausage: Heat the olive oil in a large, high-sided pot over medium heat. Add the crumbled sausage and cook while stirring occasionally until fully cooked through, about 5-7 minutes.
- Season the sausage: Drain any excess grease from the pot. Sprinkle the cooked sausage with Italian seasoning and paprika, stirring to combine well and infuse the flavors.
- Add vegetables and spices: Stir in the peeled, cubed sweet potato, minced garlic, red pepper flakes, and tomato paste. Mix everything thoroughly so the tomato paste coats the ingredients.
- Add water and bring to boil: Pour in 6 cups of water. Stir well to dissolve the tomato paste completely. Bring the mixture to a rolling boil over medium-high heat.
- Simmer sweet potatoes: Once boiling, reduce heat to maintain a gentle simmer (visible small boil). Cover the pot with a lid and cook for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Cook tortellini: Add the tortellini directly to the simmering soup. Cover and cook for about 10 minutes or according to the package instructions until the pasta is tender but still firm to the bite.
- Wilt the spinach: Stir in the fresh spinach leaves to the pot, allowing them to wilt slightly from the residual heat.
- Add cream and final seasonings: Remove the soup from heat and stir in the heavy cream until fully incorporated. Taste and season with salt and additional red pepper flakes if desired, especially if your sausage wasn’t very spicy. Top with fresh thyme sprigs for an aromatic finish.
- Adjust salt: Note that salty sausages may negate the need for added salt. Use about ¼ teaspoon or less if needed based on sausage saltiness.
Notes
- You can swap out spicy Italian sausage for mild sausage and increase red pepper flakes if desired.
- Using water instead of chicken stock allows the sausage to shine in flavor, but chicken stock can be used for an even richer soup.
- Add the spinach last to keep its vibrant color and fresh taste.
- For a dairy-free version, substitute heavy cream with coconut milk or omit it altogether.
- Adjust seasoning carefully to avoid oversalting, especially depending on the saltiness of the sausage.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
