Description
A rich and comforting Creamy Sausage Tortellini Soup featuring spicy Italian sausage, sweet potatoes, and tender tortellini in a flavorful broth with a touch of cream and fresh herbs.
Ingredients
Scale
Meat and Seasoning
- 12 oz spicy Italian sausage
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes
- Salt to taste (about ¼ teaspoon or less, optional)
Vegetables and Aromatics
- 1 sweet potato (large), peeled and cubed
- 5 cloves garlic, minced
- 4 oz fresh spinach
- 4 tablespoons fresh thyme
Liquids and Others
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 6 cups water
- 8 oz refrigerated three-cheese tortellini (Buitoni brand recommended)
- ½ cup heavy cream
Instructions
- Cook the Sausage: Heat 1 tablespoon olive oil in a large, high-sided pot over medium heat. Add 12 oz crumbled spicy Italian sausage and cook, stirring frequently, until fully cooked and browned. Drain excess grease.
- Season the Sausage: Sprinkle the cooked sausage with 1 tablespoon Italian seasoning and 1 teaspoon paprika, stirring to combine evenly.
- Add Vegetables and Flavorings: Stir in 1 large peeled and cubed sweet potato, 5 minced garlic cloves, ¼ teaspoon red pepper flakes, and 1 tablespoon tomato paste until the paste dissolves and ingredients are well combined.
- Add Liquid and Simmer: Pour in 6 cups water. Bring the soup to a boil, then reduce heat to maintain a gentle simmer. Cover the pot with a lid and cook for 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Cook Tortellini: Add 8 oz refrigerated three-cheese tortellini to the soup. Cover and simmer at a steady boil over medium heat for 10 minutes, following the package cooking time instructions to ensure the tortellini is tender but not overcooked.
- Add Spinach: Stir 4 oz fresh spinach into the soup until it wilts slightly.
- Finish with Cream and Herbs: Remove the pot from heat, then stir in ½ cup heavy cream. Taste and season with salt if necessary and additional red pepper flakes for spice. Garnish the soup with 4 tablespoons fresh thyme.
Notes
- The cream may separate or appear grainy as the soup cools or if refrigerated, but reheating and stirring restores the creamy texture.
- Use sausage with appropriate saltiness to avoid over-salting the soup; adjust salt to taste.
- You can substitute sweet potato with regular potatoes or butternut squash if desired.
- This soup pairs well with crusty bread for a complete meal.
- For a milder version, reduce red pepper flakes or use mild Italian sausage.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg
