A hearty, soul-warming soup packed with bold flavors and rich textures. Juicy Italian sausage is browned to perfection, then simmered with tender cubes of sweet potato, fresh spinach, and cheesy tortellini in a silky, creamy broth. Every spoonful is a balance of savory, sweet, and slightly spicy. Perfect for chilly nights, easy enough for busy weeknights, and guaranteed to become a family favorite.
Ingredients
- 1 lb Italian sausage (choose spicy, mild, or sweet depending on your heat preference), casings removed
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp paprika (regular for warmth, smoked for depth)
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 3 cups)
- 3 cloves garlic, minced (about 1 tbsp)
- ½ tsp red pepper flakes (optional, for extra kick)
- 1 tbsp tomato paste (adds richness and umami)
- 6 cups water or chicken broth (broth will give a deeper flavor)
- 10–12 oz three-cheese tortellini (fresh or refrigerated, not dried)
- 5 oz fresh spinach (baby spinach works best, no chopping needed)
- 1 cup heavy cream (or half-and-half for a lighter version)
- Salt, to taste
- Fresh thyme or parsley, for garnish
Instructions
- Brown the Sausage
Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the sausage, breaking it apart with a wooden spoon. Sprinkle in the Italian seasoning and paprika, stirring well so the sausage absorbs the spices. Cook for 5–7 minutes, until browned and no longer pink. The browned bits at the bottom of the pot will add extra flavor to your broth.
- Add Sweet Potatoes and Aromatics
Stir in the cubed sweet potatoes, minced garlic, and red pepper flakes. Cook for 2–3 minutes until the garlic becomes fragrant. Add the tomato paste and stir well, letting it cook for another 1–2 minutes to deepen the flavor.
- Build the Broth
Pour in the water or chicken broth, scraping the bottom of the pot to release the flavorful browned bits. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the sweet potatoes are fork-tender.
- Cook the Tortellini
Add the tortellini directly to the simmering soup. Cover and cook for 7–10 minutes, or according to the package instructions, until the pasta is just tender.
- Add Spinach and Cream
Once the tortellini is cooked, stir in the spinach and let it wilt for 1–2 minutes. Turn off the heat, then pour in the heavy cream, stirring gently to combine. The broth should turn a rich, creamy color.
- Season and Serve
Taste the soup and adjust the salt to your liking. Ladle into bowls and garnish with fresh thyme or parsley for a pop of color and freshness.
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze the soup without the cream for up to 2 months. Thaw, reheat, then stir in cream just before serving.
- Prevent mushy pasta: If you plan to store leftovers, keep the cooked tortellini separate from the soup and add it just before serving.
Extra Flavor Boosts
- Swap the sweet potatoes for butternut squash for a slightly sweeter, nutty flavor.
- Add a splash of white wine after browning the sausage for extra depth.
- Stir in a little grated Parmesan cheese with the cream for more richness.
