Creamy Sausage Tortellini Soup

A hearty, comforting soup featuring spicy Italian sausage, sweet potatoes, and cheese tortellini, all simmered in an herby, creamy broth and finished with fresh spinach for a satisfying meal on chilly evenings.

This soup quickly became a family favorite the first time I served it on a cold night. The combination of spicy sausage and creamy broth is simply irresistible.

Ingredients

• Sausage and Seasoning: 12 oz (340 g) spicy Italian sausage crumbled, 1 tablespoon olive oil, 1 tablespoon Italian seasoning, 1 teaspoon paprika (regular or smoked), 1/4 teaspoon red pepper flakes (plus more to taste)
• Vegetables and Flavorings: 1 large sweet potato (about 12 oz / 340 g) peeled and cubed (or 2 small sweet potatoes), 5 cloves garlic minced, 1 tablespoon tomato paste, 4 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme), 4 oz (115 g) fresh spinach
• Liquids and Pasta: 6 cups water, 8 oz (225 g) refrigerated three-cheese tortellini, 1/2 cup (120 ml) heavy cream

Instructions

Step 1:

Heat olive oil in a large high-sided pot over medium heat. Add the crumbled sausage and cook, stirring frequently, until browned and cooked through about 5–7 minutes. Drain excess grease.

Step 2:

Sprinkle cooked sausage with Italian seasoning and paprika. Stir well to coat.

Step 3:

Add cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix thoroughly to combine.

Step 4:

Pour in the water. Increase heat and bring to a boil, stirring to dissolve the tomato paste.

Step 5:

Once boiling, reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes, or until sweet potatoes are fork-tender.

Step 6:

Add the tortellini to the soup. Cover and cook at a gentle boil for 10 minutes, or according to package instructions, until pasta is just tender.

Step 7:

Stir in fresh spinach and cook until just wilted, about 1 minute.

Step 8:

Remove the pot from heat. Gently stir in the heavy cream until fully incorporated.

Step 9:

Season to taste with salt (if needed) and additional red pepper flakes for extra heat. Top with fresh thyme before serving.

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This soup has brought our family together on many chilly evenings sharing warmth and comfort at the dinner table.

Notes

If using frozen tortellini follow package directions for cooking time. Dried thyme may be used if fresh is unavailable 1 teaspoon dried = 4 tablespoons fresh. Serve with crusty bread for a satisfying meal. For a lighter version substitute half-and-half for the heavy cream.

Required Tools

Large high-sided pot with lid Cutting board and knife Wooden spoon or spatula Ladle Measuring cups and spoons

Allergen Information

Contains Wheat (tortellini) Milk (tortellini heavy cream) Egg (tortellini possibly sausage) May contain Soy (check sausage and tortellini labels) Sulfites (in sausage) If in doubt double-check all ingredient packaging for allergen information.

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This creamy sausage tortellini soup is the perfect finish to any chilly day guaranteed to warm both body and soul.

Recipe FAQs

→ Can I use frozen tortellini instead of refrigerated?

Yes, frozen tortellini can be used; just follow package instructions for cooking times to ensure perfect tenderness.

→ How can I adjust the spice level in this dish?

Reducing or increasing red pepper flakes and choosing a milder or spicier Italian sausage lets you tailor the heat to your preference.

→ Is it possible to prepare this dish ahead of time?

Absolutely, it can be made in advance and frozen; omit the cream during freezing and add it fresh when reheating.

→ Can dried thyme be used instead of fresh?

Yes, use about 1 teaspoon dried thyme as a substitute for 4 tablespoons fresh thyme for similar flavor.

→ What can I serve alongside this dish?

Crusty bread complements the creamy, hearty nature of this dish, making for a satisfying meal.