This creamy sausage tortellini soup became a late-winter staple in my house the first time I made it after a long day of errands and a stubbornly cold wind. I discovered the combination by accident, when I had sausage in the fridge, a large sweet potato on the counter, and a package of refrigerated three-cheese tortellini in the deli section. The result was a bowl that felt indulgent yet homey: creamy broth that clings to pillowy tortellini, bites of sweet potato that give texture and subtle sweetness, and browned sausage for savory depth. The soup warms you from the inside out and makes the kitchen smell like Sunday even if it’s a Tuesday.

What makes this dish special is the balance of richness and brightness. The heavy cream and cheese-filled tortellini deliver a silky mouthfeel, while the sweet potato and fresh spinach keep the bowl balanced. Using water — not stock — is a practical trick: the sausage brings enough umami and salt that store-bought stock isn’t necessary, which saves a pantry staple and keeps flavors focused. It’s flexible, forgiving, and worth the small effort of browning the sausage properly — that caramelized crust is where the base flavor comes from.

Ingredients

• Sausage (12 oz): I use spicy Italian sausage for bold flavor; remove casings and crumble. If using a pre-cooked or sweet sausage, adjust the salt and spice accordingly. Brands I rely on include Johnsonville or local butcher links.
• Olive oil (1 tablespoon): Just a splash to help the sausage brown if using very lean sausage. Use a good extra-virgin for flavor but any light olive oil will do.
• Italian seasoning (1 tablespoon) & Paprika (1 teaspoon): These dried herbs and paprika fortify the backbone of flavor; smoked paprika adds a gentle warmth if you prefer.
• Sweet potato (1 large): Peeled and cubed — provides sweetness and body. Look for a firm potato with no soft spots; about 12–14 ounces works well.
• Garlic (5 cloves) & Red pepper flakes (1/4 teaspoon): Fresh garlic gives brightness; red pepper flakes are an easy way to adjust heat without changing other flavors.
• Tomato paste (1 tablespoon): Adds umami and a hint of acidity that rounds the broth; concentrate it into the fat for best flavor release.
• Water (6 cups): The sausage provides stock-like richness so plain water keeps the soup clean and lets the sausage shine.
• Tortellini (8 oz): I use refrigerated three-cheese tortellini — Buitoni is my go-to — for creamy pockets that complement the broth.
• Fresh spinach (4 oz): Stir in at the end for color, nutrients, and fresh balance. Baby spinach or roughly chopped mature leaves both work.
• Heavy cream (1/2 cup): Adds silkiness and softens the bite of tomato and spice; can be reduced slightly for lighter soup.
• Fresh thyme (4 tablespoons): Use whole leaves or small sprigs for an herb-forward finish that brightens each spoonful.

Instructions

Brown the sausage: Heat 1 tablespoon olive oil in a large, high-sided pot over medium heat. Add 12 ounces crumbled sausage and cook, stirring, until browned and cooked through, 5–7 minutes. Aim for small crisped bits — they add depth. Drain any excess grease if the sausage is very fatty, leaving a thin coating in the pot for flavor. Season the meat: Sprinkle 1 tablespoon Italian seasoning and 1 teaspoon paprika over the browned sausage. Stir and cook 30–60 seconds to bloom the dried herbs and toast the paprika, which intensifies their aromas. Add vegetables and aromatics: Add 1 large peeled and cubed sweet potato, 5 cloves minced garlic, 1/4 teaspoon red pepper flakes, and 1 tablespoon tomato paste. Stir to coat the vegetables and sausage; cook 2–3 minutes so the tomato paste caramelizes slightly and loses any raw tinny flavor. Introduce the liquid and simmer: Pour in 6 cups water, scraping any browned bits from the bottom of the pot. Bring to a boil, then reduce to a visible simmer, cover, and cook for 15 minutes until the sweet potato cubes are tender when pierced with a fork. Cook the tortellini: Add 8 ounces refrigerated tortellini. Cover and boil for about 8–10 minutes, or follow the package time indicated on your tortellini. Stir occasionally to prevent sticking and check an edge to ensure al dente texture. Finish with greens and cream: Stir in 4 ounces fresh spinach and allow it to wilt, 1–2 minutes. Remove the pot from heat and stir in 1/2 cup heavy cream. Taste and season sparingly with salt — some sausages are quite salty. Garnish with fresh thyme before serving.

Storage Tips

Cool the soup to room temperature (no more than two hours at room temp) and transfer to airtight containers. In the refrigerator it will keep well for 3–4 days. For longer storage, freeze in portion-sized, freezer-safe containers for up to 3 months. When reheating, thaw overnight in the fridge, reheat gently over medium-low heat and stir in a splash of water or extra cream if the pasta has absorbed too much liquid. Use a low simmer to avoid breaking down the tortellini too much.

Ingredient Substitutions

If you prefer a lighter bowl, substitute half-and-half for heavy cream and reduce by 2 tablespoons. For a dairy-free version, use full-fat canned coconut milk for richness and a dairy-free cheese tortellini or skip the filled pasta and add white beans for texture. Swap the sweet potato for diced butternut squash if you want a more autumnal flavor; keep the same cook time but cut squash into roughly 1/2-inch cubes for even cooking.

Serving Suggestions

Serve with a crisp green salad dressed with lemon vinaigrette to cut through the richness, or offer crusty bread—garlic bread or an olive oil–rubbed baguette work well. Garnish with extra thyme and a sprinkle of grated Parmesan if you like more cheese. For a heartier meal, pair the bowl with roasted vegetables or a simple aperitivo plate of olives and marinated artichokes.

Cultural Background

This soup blends Italian elements—tortellini, fresh thyme, and Italian sausage—with American comfort-soup traditions. Filled pastas like tortellini originate in Northern Italy, where they’re often paired with broths or cream-based sauces. Combining hearty sausage and root vegetables with filled pasta is an adaptation that brings rustic Italian flavors into a single comforting bowl suited to colder climates and busy modern kitchens.

Seasonal Adaptations

In spring, brighten the bowl with pea shoots or asparagus tips added during the last minutes of cooking. In autumn and winter, increase the sweet potato and add a pinch of nutmeg when finishing with cream for warming spice. For summer evening meals, use a lighter cream or omit it, replace the sweet potato with diced summer squash, and serve slightly cooler.

Meal Prep Tips

For meal prep, cook the base soup and store separately from the cooked tortellini to prevent mushy texture. Portion the soup into containers and add cooked tortellini on the day you plan to eat it, then reheat together for five minutes. Alternatively, freeze the base (without tortellini) and cook fresh tortellini when ready to serve.

This soup is forgiving, familiar, and endlessly adaptable — try it once and you’ll likely find yourself making small changes every time to suit mood, season, and what’s in the pantry. I hope it becomes a cozy favorite for you and your family as it is for mine.