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 family favorite during chilly evenings, perfect for cozy dinners.
Ingredients
- Spicy Italian sausage: 12 oz (340 g), crumbled
- Olive oil: 1 tablespoon
- Italian seasoning: 1 tablespoon
- Paprika: 1 teaspoon (regular or smoked)
- Red pepper flakes: 1/4 teaspoon plus more to taste
- Sweet potato: 1 large (about 12 oz / 340 g), peeled and cubed or 2 small sweet potatoes
- Garlic: 5 cloves, minced
- Tomato paste: 1 tablespoon
- Fresh thyme leaves: 4 tablespoons or 1 teaspoon dried thyme
- Fresh spinach: 4 oz (115 g)
- Water: 6 cups
- Refrigerated three-cheese tortellini: 8 oz (225 g)
- Heavy cream: 1/2 cup (120 ml)
Instructions
- Heat sausage and oil:
- 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.
- Season sausage:
- Sprinkle cooked sausage with Italian seasoning and paprika. Stir well to coat.
- Add vegetables and flavorings:
- Add cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix thoroughly to combine.
- Cook sweet potatoes:
- Pour in the water. Increase heat and bring to a boil, stirring to dissolve the tomato paste. Once boiling, reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes, or until sweet potatoes are fork-tender.
- Add tortellini:
- 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.
- Wilt spinach:
- Stir in fresh spinach and cook until just wilted, about 1 minute.
- Add cream and season:
- Remove the pot from heat. Gently stir in the heavy cream until fully incorporated. Season to taste with salt and additional red pepper flakes for extra heat. Top with fresh thyme before serving.
Save to Pinterest Making this soup often brings the family together around the dinner table on chilly nights.
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). 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 offers both comfort and flavor with minimal effort, perfect for weeknight dinners.
Recipe FAQs
- → Can I use frozen tortellini for this dish?
Yes, frozen tortellini works well; just follow package instructions for cooking times and add accordingly to the simmering broth.
- → How can I adjust the heat level in this dish?
Modify the amount of red pepper flakes or switch to mild Italian sausage for a gentler spice level.
- → What is the best way to wilt the spinach without overcooking?
Add the fresh spinach at the end of cooking and stir until just wilted, typically about one minute.
- → Can this dish be prepared ahead and frozen?
Yes, the soup freezes well; omit the heavy cream when freezing and add it fresh when reheating.
- → What alternatives exist for fresh thyme in this recipe?
Dried thyme can substitute fresh thyme at a ratio of one teaspoon dried to four tablespoons fresh.