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Creamy Sausage Tortellini Soup Recipe

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4.6 from 54 reviews

This Creamy Sausage Tortellini Soup offers a comforting blend of spicy Italian sausage, tender sweet potatoes, and cheesy tortellini in a flavorful, creamy broth. Enhanced with garlic, paprika, and fresh thyme, this hearty soup is perfect for cozy dinners and delivers a satisfying balance of spice and creaminess.

Ingredients

Scale

Sausage and Seasoning

  • 12 oz spicy Italian sausage
  • 1 tablespoon olive oil
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika (regular or smoked)
  • ¼ teaspoon red pepper flakes

Vegetables and Flavorings

  • 1 large sweet potato, peeled and cubed (or 2 small sweet potatoes)
  • 5 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 4 oz fresh spinach
  • 4 tablespoons fresh thyme

Liquids and Pasta

  • 6 cups water
  • 8 oz refrigerated three-cheese tortellini (such as Buitoni brand)
  • ½ cup heavy cream

Instructions

  1. Cook the sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the spicy Italian sausage, breaking it apart with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
  2. Add seasonings and garlic: Stir in the Italian seasoning, paprika, red pepper flakes, and minced garlic. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
  3. Add tomato paste and sweet potato: Mix in the tomato paste until it coats the sausage evenly. Then add the peeled and cubed sweet potato, stirring to combine all ingredients well.
  4. Pour in water and simmer: Pour the 6 cups of water into the pot, stirring to loosen any browned bits from the bottom. Bring the soup to a boil, then reduce the heat to medium-low and simmer until the sweet potatoes are tender, about 15 minutes.
  5. Add tortellini and spinach: Add the refrigerated cheese tortellini to the pot and cook according to package instructions, usually 3-5 minutes, until they float to the surface and are tender. Stir in the fresh spinach and cook for an additional minute until wilted.
  6. Finish with cream and thyme: Lower the heat and stir in the heavy cream and fresh thyme. Heat through gently for 2-3 minutes without boiling to prevent cream curdling. Taste and adjust seasoning with salt and pepper if desired.
  7. Serve hot: Ladle the creamy sausage tortellini soup into bowls and garnish with extra fresh thyme if preferred. Enjoy warm for a delicious and hearty meal.

Notes

  • Use spicy Italian sausage for a nice kick, or mild if you prefer less heat.
  • Substitute fresh herbs with dried thyme (1 teaspoon) if fresh unavailable.
  • You can swap water for low-sodium chicken broth for deeper flavor.
  • For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
  • Cook tortellini just until tender, as overcooking can cause them to break apart.
  • Leftover soup stores well in the refrigerator for up to 3 days; reheat gently.

Find it online: https://amandafood.com/creamy-sausage-tortellini-soup-recipe/