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Creamy Sausage Tortellini Soup

This creamy sausage tortellini soup is a hearty, one-pot fall comfort meal featuring savory sausage, tender tortellini, and a velvety broth with sweet potatoes and spinach.
Print Recipe
Prep Time 18 minutes
Cook Time 30 minutes
Total Time 48 minutes
Course Soup
Cuisine American
Servings 6
Calories 430 kcal

Equipment

  • - Large pot with lid
  • Wooden spoon or spatula
  • - Chef’s knife
  • - Cutting board

Ingredients
  

  • - 12 oz Italian sausage spicy or mild, casings removed if needed
  • - 1 tbsp olive oil
  • - 1 tbsp Italian seasoning
  • - 1 tsp paprika regular or smoked
  • - 1 large sweet potato peeled and cubed
  • - 5 cloves garlic minced
  • - ¼ tsp red pepper flakes
  • - 1 tbsp tomato paste
  • - 6 cups water
  • - 8 oz cheese tortellini fresh/refrigerated preferred
  • - 4 oz fresh spinach
  • - ½ cup heavy cream
  • - Salt to taste
  • - Fresh thyme for garnish, optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add sausage and cook until browned. Drain excess grease.
  • Stir in Italian seasoning and paprika. Cook 1 minute.
  • Add sweet potato, garlic, red pepper flakes, and tomato paste. Mix well.
  • Pour in water, stir to combine, and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes.
  • Add tortellini, cover, and cook 8–10 minutes, or until tender.
  • Stir in spinach and cook until wilted.
  • Remove from heat, stir in heavy cream, and season with salt as needed.
  • Garnish with fresh thyme and serve warm.

Notes

- Add cream only after removing from heat to avoid curdling.
- Store leftovers in the fridge for up to 5 days.
- For best texture, store tortellini separately if possible.
Keyword Creamy Sausage Tortellini Soup, fall soup recipes