Description
This Creamy Sausage Tortellini Soup is a comforting and flavorful meal perfect for any day. It features spicy Italian sausage, tender sweet potatoes, and cheesy three-cheese tortellini simmered in a rich broth, finished with fresh spinach and heavy cream for a luscious texture. The use of simple ingredients and straightforward cooking steps make this soup both delicious and easy to prepare, ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Sausage and Seasonings
- 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 to taste)
- Salt to taste (about ¼ teaspoon, optional)
Vegetables and Add-ins
- 1 large sweet potato, peeled and cubed (or 2 small)
- 5 cloves garlic, minced
- 1 tablespoon tomato paste
- 6 cups water
- 8 oz refrigerated three-cheese tortellini (such as Buitoni brand)
- 4 oz fresh spinach
- 4 tablespoons fresh thyme (for topping)
Dairy
- ½ cup heavy cream
Instructions
- Cook the sausage: Heat the 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. Drain the excess grease from the pot.
- Season the sausage: Sprinkle the cooked sausage with Italian seasoning and paprika. Stir well to evenly coat the sausage with the spices.
- Add vegetables and flavorings: Add the peeled and cubed sweet potato, minced garlic, red pepper flakes, and tomato paste to the pot. Mix everything together thoroughly.
- Add water and simmer: Pour in 6 cups of water. Stir well to dissolve the tomato paste completely. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot with a lid and cook for 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Cook the tortellini: Add the tortellini to the simmering soup and cover again. Cook for about 10 minutes, or according to the package instructions, until the tortellini are tender but still hold their shape.
- Add spinach and finish the soup: Stir in the fresh spinach leaves until they just begin to wilt. Remove the pot from heat.
- Add cream and season: Stir in the half cup of heavy cream. Taste the soup and season it with salt if needed, keeping in mind the sausage can be quite salty. Add additional red pepper flakes if you want more heat.
- Garnish and serve: Top the soup with fresh thyme before serving to add a bright herbal finish.
Notes
- Use spicy sausage to give the soup a nice kick; if you prefer less heat, choose mild sausage and adjust red pepper flakes accordingly.
- You can substitute fresh spinach with kale or Swiss chard if preferred.
- For a lighter version, substitute heavy cream with half-and-half or use less cream.
- If you prefer a thicker soup, reduce the water to 5 cups or add an extra tablespoon of tomato paste.
- Adjust salt carefully depending on sausage saltiness to avoid an overly salty soup.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 370
- Sugar: 6g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
