Description

Creamy Sausage Tortellini Soup is a hearty one-pot dish made with sweet potatoes, spinach, and cheese tortellini in a rich, creamy broth. It’s a comforting, flavorful soup that’s perfect for cold nights or when you need a quick, satisfying dinner.

Ingredients

Scale

12 oz spicy Italian sausage

1 Tbsp olive oil

1 Tbsp Italian seasoning

1 tsp paprika (regular or smoked)

1 large sweet potato (or 2 small), peeled and cubed

5 cloves garlic, minced

¼ tsp red pepper flakes

1 Tbsp tomato paste

6 cups water or low-sodium chicken broth

8 oz refrigerated three-cheese tortellini

4 oz fresh spinach

½ cup heavy cream

4 Tbsp fresh thyme (or 1 Tbsp dried)

Salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

Brown the sausage: In a large, deep pot over medium heat, warm the olive oil, then add crumbled sausage. Cook until fully cooked through, stirring occasionally. Drain excess grease if needed.
Flavor base: Sprinkle in Italian seasoning and paprika, stirring to coat the sausage with those aromatic spices.
Add vegetables and aromatics: Mix in cubed sweet potato, garlic, red pepper flakes, and tomato paste—cook briefly to let aromas bloom.
Build the broth: Pour in 6 cups water (or broth), stirring to dissolve tomato paste completely. Bring to a boil.
Simmer: Once boiling, reduce to a simmer, cover, and cook for about 15 minutes or until sweet potatoes are tender when pierced with a fork.
Cook tortellini: Add the refrigerated tortellini, cover, and let them cook for about 10 minutes—or follow package instructions—for perfectly al dente pasta.
Add greens: Toss in the spinach; stir until just wilted—bright green and tender.
Finish with cream: Remove the pot from heat. Stir in heavy cream until the soup is luxuriously smooth and rich.
Season and garnish: Taste—add salt only if needed (about ¼ teaspoon or less), especially if the sausage isn’t very salty. Add extra red pepper flakes if you like more heat. Top with fresh thyme. Serve piping hot.

Notes

Use sweet or turkey sausage for a lighter version.

To freeze: omit cream and stir it in when reheating.

Reheat gently; the cream may separate when cold but blends back smoothly.

Add extra veggies like zucchini, carrots, or kale to boost nutrition.

Prep Time: 10 minutes
Cook Time: 35 minutes

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 430
Sugar: 3g
Carbohydrates: 28g
Protein: 16g