Creamy Sausage Tortellini Soup is the ultimate comfort food. The recipe features sweet potatoes, spinach, garlic, and three-cheese tortellini – all smothered in a creamy delicious broth.
This one-pot meal takes only 40 minutes to make and requires minimal cleanup as only one pan is used! Perfect dinner for busy weeknights!
Ingredients
- 12 oz sausage such as spicy Italian sausage
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika regular or smoked
- 1 sweet potato large (or use 2 small) peeled, cubed
- 5 cloves garlic minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 6 cups water
- 8 oz tortellini I used three-cheese tortellini (refrigerated) – Buitoni brand
- 4 oz fresh spinach
- ½ cup heavy cream
- 4 tablespoons fresh thyme
Instructions
Step 1: Cook sausage
Add raw crumbled Italian sausage and olive oil to a large pot.
Season with Italian seasoning and paprika (you can use regular or smoked).
Cook the sausage for several minutes over medium heat until it is cooked through.
Step 2: Add veggies
Add peeled and cubed sweet potato, minced garlic, red pepper flakes, and tomato paste.
Step 3: Make the broth
Add 6 cups of water. Note: You don’t need to use chicken stock as the sausage imparts lots of flavor to the soup.
Cook, covered with a lid, for 15 minutes until the potatoes are cooked through.
Step 4: Cook tortellini
Add tortellini to soup in the pot and boil for 10 minutes over medium heat, covered with a lid.
Step 5: Add spinach and cream
Add spinach right in the end. Stir in until it slightly wilts. Remove the soup from heat. Add the cream and stir it in.
Step 6: Adjust seasonings
Season with salt to taste, about ¼ teaspoon of salt. Add more red pepper flakes (add spice especially if you did not use spicy sausage). Top with fresh thyme.
Tips
No salt is necessary if the sausage is very salty. Use your judgment about whether to add salt or not based on how salty the sausage is.
When making it ahead, prepare everything, except adding the heavy cream in the last step. Refrigerate the soup and add heavy cream only when ready to serve, when the soup is warmed up or hot, and removed from heat (to prevent the cream from separating).
For best results, you can also add tortellini right before serving.
Cream separates as the soup cools off. You might notice that the cream might look separated (or grainy) as the soup cools off. That’s no reason for worry. As soon as you warm the soup up on the stovetop or in the microwave oven and stir it well, the texture will get back to normal.
FQAs:
1. How to store sausage tortellini soup?
Store leftover sausage tortellini soup in an airtight container in the refrigerator for up to 5 days.
2. How to reheat sausage tortellini soup?
Reheat the soup gently on the stovetop in the large enough pan over medium heat, stirring halfway through. Add extra milk or heavy cream to add creaminess.
3. What to serve with sausage tortellini soup?
Simple salad or bread of your choice.
