Creamy Sausage Tortellini Soup
This creamy sausage tortellini soup is a cozy, one-pot fall favorite packed with hearty flavors, cheesy pasta, and vibrant veggies. Perfect for weeknights!
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Cutting board & knife
Ingredients
- - 12 oz Italian sausage spicy or mild, casings removed
- - 1 tablespoon olive oil
- - 1 tablespoon Italian seasoning
- - 1 teaspoon smoked paprika
- - 1 large sweet potato peeled and cubed
- - 5 cloves garlic minced
- - ¼ teaspoon red pepper flakes optional
- - 1 tablespoon tomato paste
- - 6 cups water or low-sodium chicken broth
- - 8 oz cheese tortellini refrigerated or fresh
- - 4 oz fresh spinach
- - ½ cup heavy cream
- - Salt to taste
- - Fresh thyme for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Drain excess fat.
- Stir in Italian seasoning and paprika. Cook for 1 minute.
- Add sweet potato, garlic, red pepper flakes, and tomato paste. Stir and cook for 2–3 minutes.
- Pour in water (or broth). Bring to a boil, then simmer covered for 15 minutes or until potatoes are tender.
- Add tortellini and simmer (covered) for 8–10 minutes, or until cooked through.
- Stir in spinach until just wilted. Remove from heat and add heavy cream.
- Taste and adjust seasoning. Garnish with fresh thyme and serve warm.
Notes
- Add cream only after removing from heat to prevent curdling.
- Store leftovers in the fridge for up to 5 days.
- Freeze before adding cream for better texture.
- Store leftovers in the fridge for up to 5 days.
- Freeze before adding cream for better texture.