Save to Pinterest 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 recipe quickly became a favorite in our home for its rich flavors and ease of preparation.
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 potato: 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 to Pinterest Our family gathers around this soup every chilly evening, enjoying its warmth and robust flavors.
Notes
Use frozen tortellini following package directions for cooking time. Substitute half-and-half for heavy cream for a lighter version.
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 and sulfites. Double-check packaging.
Save to Pinterest This soup brings together simple ingredients for rich flavor and comforting satisfaction every time.
Recipe FAQs
- → Can I use frozen tortellini instead of fresh?
Yes, frozen tortellini can be used. Follow the package instructions for cooking time, adding it to the simmering soup accordingly.
- → How can I adjust the heat level of the soup?
Modify the amount of red pepper flakes or use mild Italian sausage to reduce spiciness. Adding less paprika also tones down the heat.
- → Is it possible to prepare the soup ahead of time?
Yes, the soup can be made in advance and frozen. To maintain creaminess, omit the cream before freezing and add it freshly when reheating.
- → What can I substitute for fresh thyme if unavailable?
Dried thyme works well as a substitute; use about 1 teaspoon dried in place of 4 tablespoons fresh.
- → Can I use half-and-half instead of heavy cream?
Yes, half-and-half can replace heavy cream for a lighter texture, though the soup will be slightly less rich and creamy.