Spicy sausage, sweet potatoes, tortellini, and fresh spinach combine in a creamy and comforting herbed broth.
# Components:
→ Sausage and Seasoning
01 - 12 ounces 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 (about 12 ounces), 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 ounces fresh spinach
→ Liquids and Pasta
11 - 6 cups water
12 - 8 ounces refrigerated three-cheese tortellini
13 - 1/2 cup heavy cream
# Directions:
01 - Heat olive oil in a large high-sided 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 and stir to coat evenly.
03 - Stir in cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste until well combined.
04 - Pour in water, increase heat and bring to a boil while stirring to dissolve tomato paste. Reduce heat to maintain a gentle simmer, cover, and cook for 15 minutes or until sweet potatoes are tender.
05 - Add tortellini to the pot, cover, and cook at a gentle boil for 10 minutes or according to package instructions until pasta is tender.
06 - Stir fresh spinach into the soup and cook until just wilted, about 1 minute.
07 - Remove the pot from heat and gently stir in heavy cream until fully incorporated.
08 - Season to taste with salt and additional red pepper flakes for extra heat if desired. Garnish with fresh thyme before serving.
