Creamy Sausage Tortellini Soup

Creamy Sausage Tortellini Soup is my go to when I want maximum comfort with minimal fuss. It brings together savory sausage sweet bites of sweet potato and tender cheese filled tortellini all in a cozy creamy broth. This soup is a bright spot on chilly nights but hearty enough to be a filling dinner any day of the week. Even better everything happens in one pan so cleanup is as easy as dinner prep.

The first time I made this soup my kitchen smelled so welcoming my neighbor asked for the recipe before even tasting it and now we both make double batches to freeze for later.

Ingredients

• Italian sausage: bulk or with casings removed Look for fresh sausage with visible herbs for the best flavor
• Sweet potatoes: peeled and cubed for color fiber and a hint of sweetness Choose firm sweet potatoes without blemishes
• Fresh spinach: adds nutrition and a touch of freshness Bright green leaves are best avoid wilted ones
• Three cheese tortellini: for cheesy bites and texture tucked into every spoonful Buy high quality refrigerated tortellini for superior flavor
• Garlic: minced for depth and aroma Fresh cloves are best for maximum flavor
• Tomato paste: gives the broth extra richness and color Use double concentrate for deeper taste if available
• Red pepper flakes: to add a gentle heat Adjust to your taste and use fresh for more kick
• Italian seasoning: brings classic herbal flavor Use a mix with oregano thyme basil and rosemary for depth
• Paprika: for color and warmth Smoked paprika adds extra complexity but regular paprika also works well
• Heavy cream: provides the creamy finish Look for cream with at least thirty six percent fat for richness
• Water: forms the soup base letting sausage flavor shine Fresh filtered water works best
• Salt: as needed to brighten all the flavors Use sea salt or kosher salt so you can better control seasoning
• Fresh thyme: optional as a bright herbal finish Choose perky green sprigs

Instructions

Brown the Sausage:

Place the raw crumbled Italian sausage in a large heavy bottomed stockpot with a splash of olive oil. Cook over medium heat breaking up chunks and stirring often until deeply browned and cooked through. This builds a flavorful base for the entire soup.

Flavor the Sausage:

Sprinkle in the Italian seasoning and paprika until the sausage is coated and aromatic. Toss everything together and let season for one minute while stirring to awaken the spices.

Add the Vegetables:

Add the peeled cubed sweet potatoes and minced garlic along with a scoop of tomato paste and a pinch of red pepper flakes. Stir well so everything is covered with flavorful sausage fat and tomato paste.

Build the Broth:

Pour in six cups of water. Stir well scraping the pot bottom to lift up any browned bits which are packed with flavor. Cover the pot with a lid and let simmer about fifteen minutes until sweet potatoes are tender and easily pierced with a fork.

Boil the Tortellini:

Add tortellini directly into the bubbling soup base. Cover and cook over medium heat for about ten minutes making sure tortellini become pillowy and cooked through yet not mushy.

Add Spinach and Finish:

Fold the fresh spinach into the pot letting the heat wilt it gently. You want leaves to stay deep green and just softened. Remove the pot from heat as soon as spinach is ready.

Make it Creamy:

Slowly stir in heavy cream. Mix until the soup becomes luxuriously creamy and turns a pale orange hue. Taste carefully and add salt if needed and adjust with more pepper flakes for added heat if desired.

Garnish and Serve:

Ladle the soup into bowls. Finish with fresh thyme leaves scattered on top for an aromatic touch.

I am especially partial to the sweet potatoes in this soup Their velvety texture and caramel undertones soak up the broth beautifully. My family laughs remembering the time someone snuck extra cubes into their bowl because sweet potatoes are everyone’s favorite bit of this dish.

Storage Tips

Keep soup in an airtight container in the fridge for up to five days. For the best texture store tortellini and soup separately if planning ahead. Reheat gently on the stovetop and splash in extra milk or cream to revive the creamy consistency.

Ingredient Substitutions

If you do not have tortellini use agnolotti ravioli or even gnocchi. Any Italian sausage works sweet or spicy and you can switch out spinach for kale or Swiss chard. Swap out heavy cream with half and half or good quality coconut milk for a dairy free version with similar richness.

Serving Suggestions

This soup loves simple sides. Pair with a crisp arugula salad or spinach salad with nuts and a fresh vinaigrette. Crusty bread or garlic bread is perfect for dunking into the creamy broth. Sometimes I make a quick loaf in my bread machine to go alongside.

Cultural and Seasonal Touch

Sausage tortellini soup pulls its roots from hearty Italian home cooking which is all about making a warming meal from pantry basics. In fall and winter I lean into the coziness by adding seasonal greens and root veggies like extra carrots or a handful of baby kale.

Seasonal Adaptations

Use kale or Swiss chard in winter for depth and texture Substitute butternut squash for sweet potatoes when in season Add a handful of fresh herbs like basil or parsley during the summer

Success Stories

I once served this to friends visiting for the first time and everyone went home with the recipe. A neighbor told me it turned her picky eaters into soup lovers. It is now a regular request at gatherings and I even freeze double batches to gift to friends who need a little lift.

Freezer Meal Conversion

To freeze make the soup but do not add the cream right away. Cool soup then portion into airtight containers leaving headspace for expansion. Freeze up to two months. Defrost overnight in the fridge then reheat gently and stir in cream just before serving to keep it silky and smooth.

This soup is all about cozy comfort with an easy creamy finish. One bowl and you will see why it is a true family favorite.

Common Questions About Recipes

→ What type of sausage works best?

Spicy or mild Italian sausage is ideal. Remove casings for best texture, or use pre-crumbled varieties.

→ Can I use a different type of pasta?

Yes, agnolotti, ravioli, or gnocchi can be used in place of tortellini for a similar texture and flavor.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 5 days. Consider storing tortellini separately for optimal texture.

→ Is the dish suitable for freezing?

Freeze before adding the cream for best results. Add cream when reheating after thawing to prevent separation.

→ What can I serve on the side?

Pair with a simple salad or warmed Italian bread to complete the meal and soak up the creamy broth.