Save 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.
I first served this soup on a cold night and it quickly became a family favorite because of its rich flavors and comforting texture.
Ingredients
- Sausage and Seasoning: 12 oz (340 g) spicy Italian sausage, crumbled, 1 tablespoon olive oil, 1 tablespoon Italian seasoning, 1 teaspoon paprika (regular or smoked), 1/4 teaspoon red pepper flakes (plus more to taste)
- Vegetables and Flavorings: 1 large sweet potato (about 12 oz / 340 g) peeled and cubed (or 2 small sweet potatoes), 5 cloves garlic minced, 1 tablespoon tomato paste, 4 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme), 4 oz (115 g) fresh spinach
- Liquids and Pasta: 6 cups water, 8 oz (225 g) refrigerated three-cheese tortellini, 1/2 cup (120 ml) heavy cream
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 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 This soup brings our family together especially on chilly evenings when everyone craves a warm and delicious meal.
Notes
Soup can be prepared ahead and frozen omit cream if freezing and add it when reheating
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) If in doubt double-check all ingredient packaging for allergen information
Save This soup is perfect for a quick comforting dinner with a balance of spicy and creamy flavors.
Recipe FAQs
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini can be used. Adjust the cooking time according to package instructions, usually adding it directly to the simmering liquid until tender.
- → How can I reduce the spice level in this dish?
Use mild Italian sausage and reduce or omit the red pepper flakes to lower the heat while maintaining flavor.
- → Is it possible to prepare this dish ahead of time?
Yes, you can make the soup ahead and freeze it. For best results, omit the heavy cream before freezing and add it fresh when reheating.
- → Can dried thyme be used instead of fresh?
Dried thyme works well; use about 1 teaspoon dried thyme to replace 4 tablespoons fresh leaves for similar flavor.
- → What can be served alongside this dish?
Crusty bread pairs wonderfully, adding texture and helping soak up the creamy broth.