Creamy Sausage Tortellini Soup
This Creamy Sausage Tortellini Soup is the ultimate one-pot wonder! Loaded with spicy Italian sausage, cheese tortellini, sweet potatoes, and fresh spinach in a luscious creamy broth, it’s hearty, quick, and packed with comforting flavor — the perfect weeknight dinner in just 30 minutes.
Equipment
- Dutch oven or large soup pot
- Wooden spoon for stirring
- Ladle for serving
Ingredients
- 12 oz spicy Italian sausage, casings removed
- 1 tbsp olive oil
- 1 large sweet potato, peeled and cubed
- 5 cloves garlic, minced
- 1 tbsp tomato paste
- 6 cups water or chicken broth
- 8 oz refrigerated three-cheese tortellini
- 4 oz fresh spinach
- ½ cup heavy cream
- 1 tbsp Italian seasoning
- 1 tsp paprika (smoked or regular)
- ¼ tsp red pepper flakes
- 4 tbsp fresh thyme
Instructions
- Heat olive oil in a large Dutch oven over medium-high heat. Add the sausage and break into crumbles as it cooks. Cook until browned all over.
- Add cubed sweet potato to the pot. Cook for 5 minutes, until starting to soften. Stir in garlic, Italian seasoning, paprika, and red pepper flakes. Cook for 1 more minute until fragrant.
- Stir in the tomato paste and cook for 1 minute, stirring constantly, to deepen flavor.
- Pour in the broth or water and bring to a boil. Reduce heat and simmer 10-15 minutes, until sweet potatoes are tender.
- Add tortellini and cook 3-5 minutes, following package directions, until tender.
- Reduce heat to low. Stir in spinach, heavy cream, and fresh thyme. Cook 2-3 minutes, until spinach wilts and soup is creamy. Do not boil after adding cream.
- Ladle soup into bowls and serve immediately.
Notes
Use spicy Italian sausage for maximum flavor, but mild or chicken sausage also works. Frozen tortellini can be substituted; just cook a few minutes longer. The soup thickens as it sits, so add broth or cream when reheating.