Description
This Hearty Beef Tortellini Soup is a flavorful and satisfying weeknight meal, combining spicy Italian sausage, tender sweet potatoes, and creamy three-cheese tortellini in a rich, comforting broth. Enhanced with fresh spinach, thyme, and a touch of heavy cream, it’s quick to prepare and perfect for cozy dinners.
Ingredients
Scale
Meat and Oils
- 12 oz spicy Italian beef sausage
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 large sweet potato, peeled and cubed
- 5 cloves garlic, minced
- 4 oz fresh spinach
- 4 tablespoons fresh thyme
Spices and Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/4 teaspoon red pepper flakes
Other
- 1 tablespoon tomato paste
- 6 cups water
- 8 oz refrigerated three-cheese tortellini
- 1/2 cup heavy cream
Instructions
- Prep Ingredients: Peel and cube the sweet potato. Mince the garlic. Prepare the beef sausage by removing casings if using links. Measure out all other ingredients.
- Brown Beef Sausage: Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the beef sausage, breaking it apart with a spoon, and cook for 6-8 minutes until browned. Transfer the cooked sausage to a plate, leaving any rendered fat in the pot.
- Sauté Sweet Potato & Aromatics: Add the cubed sweet potatoes to the pot and sauté for 5-7 minutes until slightly softened. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
- Bloom Tomato Paste & Season: Add 1 tablespoon tomato paste, 1 tablespoon Italian seasoning, and 1 teaspoon paprika to the pot. Cook for 2-3 minutes, stirring constantly to deepen flavors.
- Simmer Soup Base: Pour in 6 cups of water, scraping the bottom of the pot to deglaze and loosen browned bits. Return the browned sausage to the pot. Bring to a gentle simmer, reduce heat to low, cover, and let simmer for 15-20 minutes to meld flavors. Taste and adjust seasoning as needed.
- Add Tortellini & Spinach: Increase heat to bring soup back to a simmer. Add the refrigerated three-cheese tortellini and cook according to package directions, usually 3-5 minutes. Stir in fresh spinach and cook until wilted, about 1-2 minutes.
- Finish with Cream & Thyme: Remove the pot from heat. Stir in 1/2 cup heavy cream and 4 tablespoons fresh thyme until fully incorporated and the soup is creamy.
- Serve: Ladle generous portions into bowls. Garnish with freshly grated Parmesan cheese if desired, and serve immediately, optionally with crusty bread for dipping.
Notes
- To reduce sodium, use low-sodium sausage or rinse the sausage before cooking.
- For a lighter version, substitute heavy cream with half-and-half or omit entirely.
- Fresh thyme adds brightness, but dried thyme can be used in a pinch (use about 1 teaspoon dried).
- Sweet potatoes can be substituted with regular potatoes or butternut squash for a different flavor.
- This soup is best served fresh but can be refrigerated for up to 3 days; reheat gently to avoid overcooking tortellini.
