Description
This Creamy Sausage Tortellini Soup is a hearty and comforting Italian-inspired dish featuring spicy Italian sausage, tender sweet potatoes, cheese-filled tortellini, and fresh spinach in a flavorful creamy broth. Perfect for a cozy weeknight dinner, it combines the warmth of seasoned sausage with the richness of cream and the freshness of herbs for a satisfying bowl of soup.
Ingredients
Scale
Sausage and Seasonings
- 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 Add-ins
- 1 large sweet potato (or 2 small), peeled and cubed
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 oz fresh spinach
- 4 tablespoons fresh thyme
Liquids and Pasta
- 6 cups water
- 8 oz refrigerated three-cheese tortellini (Buitoni brand recommended)
- ½ cup heavy cream
Instructions
- Cook Sausage: Heat olive oil in a large high-sided pot over medium heat. Add crumbled sausage and cook for several minutes, stirring occasionally, until fully cooked through. Drain excess grease. Sprinkle with Italian seasoning and paprika to coat the sausage evenly.
- Add Vegetables and Flavorings: Stir in the peeled and cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix well to incorporate the tomato paste thoroughly into the mixture.
- Add Water and Simmer: Pour in 6 cups of water (no chicken stock needed as sausage provides plenty of flavor). Bring the soup to a boil, ensuring everything is well mixed and the tomato paste dissolves completely. Once boiling, reduce heat to a visible simmer, cover the pot with a lid, and cook for 15 minutes or until the sweet potatoes are tender.
- Cook Tortellini: Add the refrigerated tortellini directly to the simmering soup and cover again. Cook for 10 minutes or according to the package instructions until the tortellini are tender and cooked through.
- Add Spinach and Cream: Stir fresh spinach into the hot soup until it slightly wilts. Remove the pot from heat and stir in the heavy cream for a rich, creamy texture.
- Season and Garnish: Taste the soup and season with salt as needed, especially if the sausage is not very salty (about ¼ teaspoon or less). Add additional red pepper flakes for extra heat if desired. Top the soup with fresh thyme leaves before serving.
Notes
- You may omit or reduce added salt depending on the saltiness of your sausage.
- Use the cooking time on the tortellini package as a guide for optimal texture.
- Smoked paprika adds a smoky depth; regular paprika works well if preferred.
- This soup can be thickened by reducing the water quantity slightly or adding a slurry of flour or cornstarch if desired.
- For a lighter version, substitute heavy cream with half-and-half or milk, though creaminess will be reduced.
- Fresh thyme is recommended for garnish, but dried thyme can be added earlier in cooking if fresh is unavailable.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 55 mg
