Autumn Tortellini Soup with Sausage
A warm and comforting autumn soup made with spicy sausage, tortellini, and fresh spinach.
Equipment
- Large pot For cooking the soup.
Ingredients
Main Ingredients
- 12 oz spicy Italian sausage
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika regular or smoked
- 1 large sweet potato peeled and cubed
- 5 cloves garlic minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 6 cups water
- 8 oz refrigerated three-cheese tortellini
- 4 oz fresh spinach
- 1/2 cup heavy cream
- 4 tablespoons fresh thyme
Instructions
- In a large pot over medium heat, add olive oil and crumbled sausage. Cook until the sausage is browned, stirring occasionally. Drain excess grease. Sprinkle with Italian seasoning and paprika for added flavor.
- Add sweet potato, minced garlic, red pepper flakes, and tomato paste to the pot. This combination will enhance the soup's richness.
- Pour in 6 cups of water. Stir well to dissolve the tomato paste fully. The sausage will add enough flavor, so there’s no need for chicken stock!
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover with a lid, and cook for 15 minutes until the sweet potatoes are tender.
- Add the tortellini to the pot, cover, and cook for 10 minutes over medium heat. Follow the package instructions for the tortellini's cooking time to ensure they are cooked perfectly.
- Stir in the fresh spinach until slightly wilted, adding a beautiful color and nutrition to the soup.
- Remove the pot from the heat. Pour in the heavy cream, stirring well to combine everything into a creamy delight.
- Season with salt and more red pepper flakes if needed, depending on the saltiness of the sausage. Finish with fresh thyme sprinkled on top for that aromatic touch.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.