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Creamy Sausage Tortellini Soup with Sweet Potatoes and Spinach Recipe

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4.3 from 27 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

This creamy sausage tortellini soup is a comforting and hearty meal perfect for any day of the week. Featuring spicy Italian sausage, sweet potatoes, and cheese-filled tortellini, all simmered in a flavorful broth and finished with fresh spinach and cream. The combination delivers a rich, satisfying soup packed with savory and subtle spicy notes, perfect for warming up on chilly evenings.

Ingredients

Sausage and Seasoning

  • 12 oz spicy Italian sausage
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika (regular or smoked)
  • 1/4 teaspoon red pepper flakes (plus more for seasoning later)

Vegetables and Flavorings

  • 1 large sweet potato (peeled and cubed) or 2 small sweet potatoes
  • 5 cloves garlic (minced)
  • 1 tablespoon tomato paste
  • 4 tablespoons fresh thyme
  • 4 oz fresh spinach

Liquids and Pasta

  • 6 cups water
  • 8 oz refrigerated three-cheese tortellini (such as Buitoni brand)
  • 1/2 cup heavy cream

Instructions

  1. Cook the sausage: Heat olive oil in a large high-sided pot over medium heat. Add the crumbled sausage and cook for several minutes, stirring frequently, until fully cooked through. Drain all excess grease, then sprinkle the sausage evenly with Italian seasoning and paprika to build flavor.
  2. Add vegetables and spices: Stir in the peeled and cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix well to combine the ingredients evenly.
  3. Add water and simmer: Pour in 6 cups of water. Note that chicken stock is not necessary as the sausage imparts plenty of flavor. Bring the mixture to a boil, stirring to ensure the tomato paste fully dissolves into the broth.
  4. Cook the potatoes: Once boiling, reduce the heat to maintain a gentle simmer (visible boil). Cover the pot with a lid and cook for 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
  5. Cook tortellini: Add the cheese tortellini directly into the soup. Cover again and cook at a gentle boil for 10 minutes, or according to the package instructions, until the pasta is tender but still firm.
  6. Add spinach and cream: Stir in the fresh spinach and cook just until it wilts slightly. Remove the pot from heat and gently stir in the heavy cream to add richness and creaminess to the soup.
  7. Final seasoning: Season the soup with salt and additional red pepper flakes if more spice is desired, especially if the sausage was mild. Top with fresh thyme before serving. Use discretion with salt because sausage may already be very salty.

Notes

  • Use spicy Italian sausage for best flavor and spice balance.
  • If using mild sausage, add more red pepper flakes to achieve desired heat.
  • Do not add salt prematurely; taste the soup after sausage and adjust accordingly, as sausage saltiness varies.
  • You can use refrigerated or frozen tortellini, but adjust cooking time as indicated on package.
  • This soup freezes well; omit cream if freezing and add it fresh when reheating.
  • Fresh thyme adds a lovely aroma and flavor, but dried thyme can be substituted if needed (use about 1 teaspoon dried).
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/creamy-sausage-tortellini-soup-with-sweet-potatoes-and-spinach-recipe/