Description
This Hearty Beef Tortellini Soup is a quick and easy weeknight meal packed with rich Italian flavors. Featuring spicy Italian beef sausage, tender sweet potatoes, three-cheese tortellini, fresh spinach, and a creamy broth infused with savory herbs and spices, this comforting soup comes together in under an hour. Perfect for a family dinner or meal prep, it combines wholesome ingredients and bold taste for a satisfying bowl every time.
Ingredients
Scale
Meat and Protein
- 12 oz spicy Italian beef sausage
Vegetables and Herbs
- 1 large sweet potato, peeled and cubed
- 5 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 4 oz fresh spinach
- 4 tablespoons fresh thyme
Pantry and Condiments
- 1 tablespoon olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 6 cups water
Pasta and Dairy
- 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 necessary, and measure out all other ingredients to ensure a smooth cooking process.
- 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 to 8 minutes until browned. Transfer the cooked sausage to a plate, leaving the rendered fat in the pot for added flavor.
- Sauté Sweet Potato & Aromatics: Add the cubed sweet potato to the pot and sauté for 5 to 7 minutes until they begin to soften. Stir in the minced garlic and red pepper flakes and cook for an additional 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 to 3 minutes, stirring constantly to deepen and combine the flavors.
- Simmer Soup Base: Pour in 6 cups of water while scraping the bottom of the pot to deglaze and loosen any browned bits. Return the browned beef sausage to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and let it simmer for 15 to 20 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
- Add Tortellini & Spinach: Increase heat slightly to bring the soup back to a simmer. Add the 8 oz refrigerated three-cheese tortellini and cook according to the package instructions, typically 3 to 5 minutes. Stir in the fresh spinach and cook until wilted, about 1 to 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, creating a creamy and herbaceous broth.
- Serve: Ladle generous portions of the hot soup into bowls. Optionally garnish with freshly grated Parmesan cheese and serve immediately with crusty bread for dipping.
Notes
- For a milder soup, reduce or omit the red pepper flakes and spicy sausage.
- Use fresh or frozen spinach if fresh is unavailable; frozen should be thawed and drained before adding.
- You can substitute the sweet potato with regular potatoes, but the flavor and texture will vary.
- Adding freshly grated Parmesan cheese as a garnish enhances flavor but is optional.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve creaminess.
