Description
This Creamy Sausage Tortellini Soup is a flavorful and hearty one-pot meal combining spicy Italian sausage, tender sweet potatoes, cheesy tortellini, and fresh spinach in a rich and creamy broth. Perfectly seasoned with Italian herbs, paprika, and fresh thyme, this soup offers a comforting blend of textures and bold flavors, ideal for a cozy lunch or dinner.
Ingredients
Scale
Sausage and Seasoning
- 12 oz spicy Italian sausage
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika (regular or smoked)
- ¼ teaspoon red pepper flakes (plus more for seasoning as needed)
Vegetables and Flavorings
- 1 large sweet potato (or 2 small), peeled and cubed
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 oz fresh spinach
- 4 tablespoons fresh thyme
Liquids and Pasta
- 6 cups water
- 8 oz refrigerated three-cheese tortellini (Buitoni recommended)
- ½ cup heavy cream
Instructions
- Cook the Sausage: Heat olive oil in a large, high-sided pot over medium heat. Add the crumbled spicy Italian sausage and cook for several minutes, stirring occasionally, until the sausage is fully cooked through. Drain any excess grease from the pot to keep the soup from being greasy. Sprinkle the sausage with Italian seasoning and paprika, mixing well to coat the meat with the herbs and spices.
- Add Vegetables and Tomato Paste: To the cooked sausage, add the peeled and cubed sweet potato, minced garlic, red pepper flakes, and tomato paste. Stir thoroughly to combine all ingredients evenly and to allow the tomato paste to distribute throughout the mix.
- Add Water and Boil: Pour in six cups of water, which will form the soup base. Stir well to dissolve the tomato paste into the liquid. Increase heat to bring the pot to a boil, ensuring all ingredients are mixed thoroughly.
- Simmer the Soup: Once boiling, reduce to a visible simmer and cover the pot with a lid. Cook for 15 minutes, or until the sweet potatoes are tender and fully cooked through.
- Cook the Tortellini: Add the refrigerated tortellini to the simmering soup. Cover the pot and cook on medium heat for about 10 minutes, or according to the tortellini package instructions, until the pasta is tender but firm.
- Add Spinach and Finish: Stir fresh spinach into the hot soup just before removing it from heat. Allow the spinach to wilt slightly within the residual heat. Remove the pot from the stove and stir in the heavy cream to create a rich, silky texture.
- Season and Garnish: Taste the soup and season with salt if needed (usually about ¼ teaspoon or less depending on the saltiness of the sausage) and additional red pepper flakes for more heat if desired. Garnish the soup with fresh thyme leaves before serving for an aromatic finish.
Notes
- As the soup cools, the cream may appear grainy or separated. This is normal and can be remedied by reheating the soup and stirring well to restore a creamy texture.
- If refrigerated, the soup’s creamy texture may separate but will return to normal upon reheating.
- Salt seasoning should be added cautiously due to the salt content in the sausage; taste before adjusting.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
