Creamy Sausage Tortellini Soup (Printer-Friendly)
Italian sausage, tortellini, sweet potatoes, and spinach in a creamy broth make an easy, flavorful weeknight dinner.
# List of Ingredients:
→ Main Ingredients
01 -
1 pound spicy Italian sausage, crumbled and casings removed
02 -
2 tablespoons olive oil
03 -
1 1/2 teaspoons Italian seasoning blend
04 -
1/2 teaspoon smoked paprika
→ Vegetables
05 -
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes (about 1 1/2 pounds)
06 -
4 garlic cloves, minced
07 -
1/2 teaspoon red pepper flakes, plus more to taste
08 -
2 tablespoons tomato paste
09 -
5 ounces baby spinach, fresh
→ Broth and Dairy
10 -
6 cups water
11 -
3/4 cup heavy cream
→ Pasta
12 -
9 ounces three-cheese tortellini, refrigerated or frozen
→ Seasoning
13 -
1/4 teaspoon kosher salt, or to taste
14 -
Fresh thyme leaves, to garnish
# Preparation Steps:
01 -
In a large heavy-bottomed pot, heat olive oil over medium heat. Add crumbled sausage, Italian seasoning, and smoked paprika. Cook for 6 to 8 minutes, breaking up the meat with a spoon, until sausage is thoroughly browned.
02 -
Add cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste to the pot. Stir to combine and cook for 2 minutes, allowing the garlic and tomato paste to develop flavor.
03 -
Pour in water and bring to a boil. Reduce heat to a gentle simmer, cover with lid, and cook for about 15 minutes until sweet potatoes are tender.
04 -
Add tortellini to the simmering broth. Cover and cook for 8 to 10 minutes until tortellini are al dente and floating. Stir occasionally to prevent sticking.
05 -
Add spinach and stir until leaves just wilt, about 1 to 2 minutes.
06 -
Remove the pot from heat. Stir in the heavy cream and season with kosher salt to taste. Add more red pepper flakes if extra heat is desired.
07 -
Ladle soup into bowls and garnish each serving with fresh thyme leaves. Serve hot.
# Additional Suggestions:
01 -
For best results, add heavy cream only after removing soup from the heat to prevent separating. If making ahead or freezing, omit heavy cream and add just prior to serving.
02 -
Store leftovers in an airtight container in the refrigerator for up to 5 days; for optimal texture, refrigerate tortellini and soup separately.