Hearty blend of spicy sausage, sweet potatoes, tortellini, and spinach in creamy, herby broth.
# What You Need:
→ Sausage and Seasoning
01 - 12 ounces spicy Italian sausage, crumbled
02 - 1 tablespoon olive oil
03 - 1 tablespoon Italian seasoning
04 - 1 teaspoon paprika (regular or smoked)
05 - 1/4 teaspoon red pepper flakes, plus extra to taste
→ Vegetables and Flavorings
06 - 1 large sweet potato (about 12 ounces), peeled and cubed
07 - 5 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 4 tablespoons fresh thyme leaves (or 1 teaspoon dried thyme)
10 - 4 ounces fresh spinach
→ Liquids and Pasta
11 - 6 cups water
12 - 8 ounces refrigerated three-cheese tortellini
13 - 1/2 cup heavy cream
# How To Make:
01 - Heat olive oil in a large high-sided pot over medium heat. Add crumbled sausage and cook, stirring frequently, until browned and cooked through, about 5 to 7 minutes. Drain excess grease.
02 - Sprinkle the cooked sausage with Italian seasoning and paprika, stirring well to coat evenly.
03 - Incorporate cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix thoroughly to combine.
04 - Pour in the water and increase heat to bring the mixture to a boil, stirring occasionally to dissolve the tomato paste.
05 - Reduce heat to maintain a gentle simmer, cover, and cook for 15 minutes until sweet potatoes are tender when pierced with a fork.
06 - Add tortellini to the pot, cover, and cook at a gentle boil for 10 minutes or according to package instructions until pasta is tender.
07 - Stir fresh spinach into the soup and cook until just wilted, approximately 1 minute.
08 - Remove pot from heat and gently stir in heavy cream until fully incorporated.
09 - Adjust seasoning with salt and additional red pepper flakes if desired. Garnish with fresh thyme leaves before serving.
