Hearty, comforting tortellini soup with spicy sausage, sweet potatoes, and fresh spinach in a creamy broth.
# Ingredient List:
→ Sausage and Seasoning
01 - 12 ounces spicy Italian sausage, crumbled
02 - 1 tablespoon olive oil
03 - 1 tablespoon Italian seasoning
04 - 1 teaspoon paprika (regular or smoked)
05 - 1/4 teaspoon red pepper flakes, plus more to taste
→ Vegetables and Flavorings
06 - 1 large sweet potato, peeled and cubed (approximately 12 ounces)
07 - 5 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 4 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
10 - 4 ounces fresh spinach
→ Liquids and Pasta
11 - 6 cups water
12 - 8 ounces refrigerated three-cheese tortellini
13 - 1/2 cup heavy cream
# Directions:
01 - Heat olive oil in a large, high-sided pot over medium heat. Add crumbled sausage and cook, stirring frequently, until browned and fully cooked, about 5 to 7 minutes. Drain excess fat.
02 - Sprinkle Italian seasoning and paprika over the cooked sausage and stir well to evenly distribute the spices.
03 - Incorporate cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste into the pot, stirring thoroughly to combine all ingredients.
04 - Pour in water and increase heat to bring the mixture to a boil, stirring occasionally to dissolve the tomato paste.
05 - Reduce heat to maintain a gentle simmer. Cover and cook until sweet potatoes are tender when pierced with a fork, approximately 15 minutes.
06 - Add tortellini to the simmering pot. Cover and cook for 10 minutes or according to package instructions until the pasta is tender but still holds its shape.
07 - Stir in fresh spinach and cook just until wilted, about 1 minute.
08 - Remove the pot from heat and gently stir in heavy cream until fully incorporated.
09 - Season with salt if required and add extra red pepper flakes for desired heat. Garnish with fresh thyme leaves before serving.
