Description
A comforting and creamy sausage tortellini soup featuring spicy Italian sausage, sweet potatoes, garlic, and spinach simmered in a flavorful broth, finished with a touch of heavy cream and fresh thyme for an indulgent, hearty meal perfect for cozy dinners.
Ingredients
Scale
Sausage and Seasoning
- 12 oz spicy Italian sausage
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes
Vegetables and Base
- 1 large sweet potato, peeled and cubed
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups water
- 4 oz fresh spinach
- 4 tablespoons fresh thyme
Pasta and Cream
- 8 oz refrigerated three-cheese tortellini (Buitoni brand recommended)
- ½ cup heavy cream
Instructions
- Cook the Sausage: Heat the olive oil in a large, high-sided pot over medium heat. Add the crumbled sausage and cook for several minutes, stirring occasionally, until fully cooked through. Drain all excess grease from the pot. Sprinkle the cooked sausage with Italian seasoning and paprika, stirring to combine.
- Add Vegetables and Tomato Paste: Add the peeled and cubed sweet potato, minced garlic, red pepper flakes, and tomato paste to the pot. Stir everything together well to combine the flavors evenly.
- Add Water and Simmer: Pour in 6 cups of water. Mix well, ensuring the tomato paste dissolves completely into the liquid. Bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer, cover the pot with a lid, and cook for 15 minutes until the sweet potatoes are tender.
- Cook Tortellini: Add the tortellini directly into the simmering soup. Cover the pot again and cook at a boil over medium heat for 10 minutes, or according to the tortellini package instructions, until the pasta is cooked through.
- Add Spinach: Stir the fresh spinach into the soup just before finishing cooking. Allow it to wilt slightly in the hot broth for a fresh green addition.
- Finish with Cream and Seasoning: Remove the soup from heat and stir in the heavy cream until well incorporated, creating a creamy texture. Taste the soup and season with salt if needed—about ¼ teaspoon or less depending on the saltiness of the sausage. Add additional red pepper flakes if a spicier soup is desired. Garnish with fresh thyme on top before serving.
Notes
- If the cream appears separated or grainy as the soup cools or after refrigeration, simply warm the soup gently on the stovetop or in the microwave and stir well to restore its smooth creamy texture.
- Adjust the salt carefully depending on the saltiness of the sausage to avoid over-seasoning.
- Use spicy Italian sausage to add heat, or mild sausage and increase red pepper flakes for a spicier option.
- Fresh tortellini works best but frozen or dried pasta may be used; adjust cooking time accordingly.
Nutrition
- Serving Size: 1 bowl (approximately 1 cup)
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 55 mg
