Hearty soup with sausage, sweet potatoes, tortellini, and spinach in a creamy, herby broth.
# What You'll Need:
→ Sausage and seasoning
01 - 12 oz 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 more to taste
→ Vegetables and flavorings
06 - 1 large sweet potato (12 oz), 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 oz fresh spinach
→ Liquids and pasta
11 - 6 cups water
12 - 8 oz refrigerated three-cheese tortellini
13 - 1/2 cup heavy cream
# Method:
01 - Heat olive oil in a large 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 Italian seasoning and paprika over the cooked sausage. Stir thoroughly to coat evenly.
03 - Add cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste to the sausage mixture. Stir well to combine.
04 - Pour in water and increase heat. Bring to a boil while stirring to dissolve the tomato paste.
05 - Reduce heat to maintain a gentle simmer. Cover and cook for 15 minutes, until sweet potatoes are fork-tender.
06 - Add tortellini to the pot. Cover and cook at a gentle boil for 10 minutes or until pasta is tender according to package directions.
07 - Stir in fresh spinach and cook until just wilted, about 1 minute.
08 - Remove from heat. 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.
