Creamy Sausage Tortellini Soup

Why You’ll Love This Recipe

I love how this soup hits all the marks: it’s cozy, flavorful, quick to make, and incredibly filling. The sausage gives the broth a deep, savory base, while the sweet potatoes add a hint of sweetness and heartiness. The tortellini bring a cheesy, satisfying bite to each spoonful. And the addition of spinach and fresh thyme gives it a fresh, earthy finish. Everything comes together in about 40 minutes—and the leftovers are just as good the next day.

Ingredients

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

• 12 oz sausage (I use spicy Italian sausage)

• 1 tablespoon olive oil

• 1 tablespoon Italian seasoning

• 1 teaspoon paprika (regular or smoked)

• 1 large sweet potato (or 2 small), peeled and cubed

• 5 cloves garlic, minced

• ¼ teaspoon red pepper flakes

• 1 tablespoon tomato paste

• 6 cups water

• 8 oz three-cheese tortellini (refrigerated)

• 4 oz fresh spinach

• ½ cup heavy cream

• 4 tablespoons fresh thyme

Directions

I start by heating olive oil in a large, high-sided pot over medium heat. I crumble in the sausage and cook it for several minutes until fully browned and cooked through. Then I drain off the excess grease and season the sausage with Italian seasoning and paprika.

Next, I add the peeled and cubed sweet potato, minced garlic, red pepper flakes, and tomato paste. I stir everything together until well mixed and the tomato paste starts to dissolve.

I pour in 6 cups of water—there’s no need for broth because the sausage adds so much flavor—and bring everything to a boil. Once boiling, I reduce the heat to a simmer, cover the pot, and let it cook for about 15 minutes until the sweet potatoes are tender.

Once the potatoes are soft, I stir in the tortellini, cover the pot again, and cook for about 10 minutes (or whatever the tortellini package recommends).

Just before serving, I stir in the fresh spinach until it wilts, then remove the pot from the heat and mix in the heavy cream. I season with salt and more red pepper flakes if needed, and top it off with fresh thyme.

Servings and timing

This recipe makes 6 hearty servings and takes just 40 minutes total:

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

It’s an easy weeknight dinner with minimal cleanup and maximum flavor.

Variations

• Make it vegetarian: I swap the sausage for plant-based sausage and use veggie tortellini.

• Use broth instead of water: Chicken or vegetable broth adds even more richness.

• Add more veggies: Sometimes I add mushrooms, zucchini, or chopped bell peppers.

• Try different greens: Kale or Swiss chard work just as well as spinach.

• Use different tortellini: I switch it up with spinach-ricotta or mushroom tortellini for variety.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. The cream may separate a bit as it cools, but once I reheat the soup on the stovetop or in the microwave and give it a good stir, it goes right back to being smooth and creamy. I recommend reheating gently to avoid overcooking the tortellini.

FAQs

Can I use frozen tortellini?

Yes, I just add a few extra minutes to the cooking time. I always follow the package instructions and taste for doneness.

What kind of sausage works best?

I usually go for spicy Italian sausage, but sweet or mild sausage works just fine too—just add a bit more red pepper flakes for heat if needed.

Will the soup thicken as it sits?

Yes, the tortellini and potatoes will absorb some of the broth as it rests. I just add a splash of water or broth when reheating to loosen it up.

Can I freeze this soup?

I don’t usually freeze it because the cream and tortellini can change texture. If I plan to freeze it, I leave out the tortellini and cream, and add them fresh when reheating.

How do I make this soup dairy-free?

I leave out the cream or use a dairy-free alternative like coconut cream or oat milk. I also make sure to use dairy-free tortellini.

Conclusion

This creamy sausage tortellini soup has become one of my favorite go-to dinners for cold nights. It’s rich, hearty, and comforting—but still fresh and balanced thanks to the spinach, sweet potatoes, and herbs. I love how everything cooks in one pot, making it as practical as it is delicious. Whether I’m feeding the family or just want something cozy after a long day, this soup never lets me down.