Save It 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 favorite to warm up my family during cool nights.
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 potatoes: 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
- Three-cheese tortellini: 8 oz (225 g) refrigerated
- Heavy cream: 1/2 cup (120 ml)
Instructions
- Step 1:
- 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 to 7 minutes. Drain excess grease.
- Step 2:
- Sprinkle cooked sausage with Italian seasoning and paprika. Stir well to coat.
- Step 3:
- Add cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix thoroughly to combine.
- Step 4:
- Pour in the water. Increase heat and bring to a boil, stirring to dissolve the tomato paste.
- Step 5:
- Once boiling, reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes or until sweet potatoes are fork-tender.
- Step 6:
- 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.
- Step 7:
- Stir in fresh spinach and cook until just wilted, about 1 minute.
- Step 8:
- Remove the pot from heat. Gently stir in the heavy cream until fully incorporated.
- Step 9:
- Season to taste with salt if needed and additional red pepper flakes for extra heat. Top with fresh thyme before serving.
Save It This recipe brings our family together every time we make it, sharing warmth and comfort in every spoonful.
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 if in doubt.
Nutritional Information
Per serving: Calories ~410, Total Fat 25 g, Carbohydrates 28 g, Protein 16 g
Save It This creamy sausage tortellini soup is a delightful, easy dish to make and perfect for sharing with loved ones.
Recipe FAQs
- → How should I cook the Italian sausage for best flavor?
Cook the crumbled sausage in olive oil over medium heat until browned and cooked through, then drain excess fat to avoid greasiness while maintaining a rich flavor.
- → Can I substitute sweet potatoes with another vegetable?
Yes, but sweet potatoes add a subtle sweetness and softness that balances the spicy sausage and creamy broth well. Alternatives like butternut squash can work similarly.
- → What type of tortellini works best for this dish?
Three-cheese refrigerated tortellini is ideal, as it melts gently into the broth while holding its shape and contributes a creamy texture to the dish.
- → Is it possible to prepare this dish ahead of time?
Yes, you can prepare and freeze this dish, but omit the heavy cream when freezing. Add the cream fresh when reheating to maintain the creamy texture.
- → How can I adjust the heat level in this dish?
Control the spiciness by adjusting the amount of red pepper flakes and by choosing milder sausage varieties if preferred.