Name: Creamy Sausage Tortellini Soup with Spinach and Sweet Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American-Inspired
Ingredients: 1 lb ground or sliced Italian sausage (mild or spicy); 1 tbsp olive oil; 1 small yellow onion, diced; 3 cloves garlic, minced; 2 medium sweet potatoes, peeled and cubed; 4 cups chicken broth; 9 oz cheese tortellini (refrigerated or frozen); 3 cups fresh spinach; 3/4 cup heavy cream; 1 tsp salt (adjust to taste); 1/2 tsp black pepper; 1/2 tsp dried thyme or Italian seasoning; Crushed red pepper flakes (optional, to taste)

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This creamy sausage tortellini soup with spinach and sweet potatoes is a hearty, comforting bowl of goodness that comes together in one pot. I love how the creamy broth wraps around the tender tortellini, savory sausage, and naturally sweet chunks of sweet potato. It’s filling without being too heavy and packed with flavor in every bite — perfect for cozy nights when I want something warm, rich, and satisfying.

Why You’ll Love This Recipe

I love how this soup hits all the right notes: creamy, savory, sweet, and fresh. The sausage brings bold flavor, the sweet potatoes give it a soft, earthy sweetness, and the spinach adds a bright green finish. The tortellini makes it feel indulgent and comforting, while still being easy to make on a weeknight. I like that it all comes together in one pot, which means less cleanup and more time enjoying a hot bowl of soup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground or sliced sausage (mild or spicy, depending on preference)
Olive oil
Yellow onion, diced
Garlic, minced
Sweet potatoes, peeled and cubed
Chicken broth
Cheese tortellini (refrigerated or frozen)
Fresh spinach
Heavy cream
Salt
Black pepper
Dried thyme or Italian seasoning
Crushed red pepper flakes (optional, for heat)

Directions

I heat a little olive oil in a large pot over medium heat and brown the sausage until it’s fully cooked. If it’s extra greasy, I drain off some of the fat.
I add the diced onion and sauté until it softens, then stir in the garlic and cook for another minute.
I toss in the sweet potatoes and season everything with salt, pepper, and dried herbs.
I pour in the chicken broth and bring the soup to a boil. Once boiling, I reduce the heat and let it simmer for 10–12 minutes until the sweet potatoes are tender.
I stir in the tortellini and cook according to package instructions — usually about 5 minutes.
I lower the heat and stir in the heavy cream and spinach, letting the spinach wilt gently in the hot soup.
I taste and adjust seasoning as needed. If I want a little kick, I sprinkle in some crushed red pepper flakes just before serving.

Servings and timing

This recipe makes 4–6 servings.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

I’ve made this soup with ground turkey sausage for a leaner option, and it still tastes great. Sometimes I use kale instead of spinach for a heartier green, or add a splash of white wine before the broth for a deeper flavor. If I want to skip the cream, I swap in coconut milk or just leave it brothy for a lighter version. I’ve also stirred in a spoonful of pesto at the end for a fun twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The tortellini tends to absorb some of the broth, so I add a splash of water or broth when reheating. I warm it gently on the stove or microwave it in short bursts, stirring in between. For best texture, I avoid freezing this soup since the cream and tortellini can separate after thawing.

FAQs

Can I use frozen tortellini?

Yes, I use frozen or refrigerated tortellini depending on what I have. I just adjust the cooking time according to the package directions.

What type of sausage works best?

I usually go for Italian sausage — either mild or spicy depending on what I’m in the mood for. Chicken sausage works too if I want something lighter.

Can I make this soup dairy-free?

I’ve made it dairy-free by swapping out the cream with full-fat coconut milk and using dairy-free tortellini. It still turns out rich and flavorful.

How can I make it spicier?

To add more heat, I use spicy sausage and toss in extra crushed red pepper flakes or a splash of hot sauce before serving.

Can I make this ahead of time?

Yes, but I like to cook the tortellini separately if I’m making it ahead. That way, it doesn’t soak up all the broth while it sits. I just combine everything when I’m ready to reheat.

Conclusion

This creamy sausage tortellini soup with spinach and sweet potatoes is the kind of meal I crave when I want something filling, comforting, and full of flavor. It’s quick enough for busy weeknights but special enough for guests — and every spoonful feels like a warm hug. Once I made it the first time, it became a regular in my soup rotation.