Description
This Creamy Sausage Tortellini Soup is a one-pot dinner loaded with savory sausage, sweet potatoes, cheesy tortellini, and fresh spinach in a smooth, creamy broth. It’s a warm and comforting soup perfect for weeknight meals or lazy weekend cooking.
Ingredients
12 oz Italian sausage (spicy or mild)
1 tbsp olive oil
1 tbsp Italian seasoning
1 tsp paprika (regular or smoked)
1 large sweet potato, peeled and cubed
5 cloves garlic, minced
¼ tsp red pepper flakes
1 tbsp tomato paste
6 cups water
8 oz refrigerated three-cheese tortellini
4 oz fresh spinach
½ cup heavy cream
4 tbsp fresh thyme
Salt to taste (optional)
Instructions
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Cook sausage: Heat olive oil in a deep, wide pot over medium heat, then add the sausage to cook until browned. Drain excess grease.
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Spice it up: Sprinkle in the Italian seasoning and paprika, stirring to coat the sausage.
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Build your base: Add the cubed sweet potato, minced garlic, red pepper flakes, and tomato paste; stir to combine.
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Add liquid: Pour in 6 cups of water—no broth needed if your sausage is flavorful. Bring the mixture to a boil, stirring to dissolve tomato paste.
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Simmer: Lower to a simmer (a gentle, visible boil), cover, and cook 15 minutes, until the sweet potatoes are tender.
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Tortellini time: Stir in the tortellini, cover the pot, and let it simmer for about 10 minutes or until the pasta reaches al dente perfection, following package instructions.
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Wilt the greens: Toss in the spinach, stirring until it just begins to wilt.
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Creamy finish: Remove from heat, stir in heavy cream, and season with fresh thyme.
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Final seasoning: Give it a taste and fine-tune the seasoning with a pinch of salt or extra red pepper flakes, if desired.
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Serve: Ladle into bowls, garnish with extra thyme or a sprinkle of red pepper flakes for heat.
Notes
Use spicy sausage for heat, or mild for a family-friendly version.
For dairy-free, replace cream with coconut milk.
Cream may separate when cooled; reheat gently to restore texture.
Freeze the soup base only (without tortellini or cream) for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 430 kcal
- Sugar: 3 g
- Carbohydrates: 28 g
- Protein: 16 g