🥣 ONE-POT Creamy Sausage Tortellini Soup with Spinach & Sweet Potatoes

Ingredients:

• 1 lb (450g) Italian sausage (mild or spicy, casings removed)

• 1 tbsp olive oil (if needed)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 medium sweet potatoes, peeled & diced (or substitute carrots, yams, or butternut squash)

• 1 tsp dried Italian seasoning

• ½ tsp crushed red pepper flakes (optional, for spice)

• 6 cups chicken broth

• 1 (9 oz / 250g) package cheese tortellini (fresh or refrigerated)

• 3 cups fresh spinach, roughly chopped

• 1 cup heavy cream (or half-and-half for lighter)

• ½ cup grated Parmesan cheese

• Salt & black pepper, to taste

• Fresh parsley, for garnish

Instructions:

1. Cook the sausage

   • In a large soup pot, brown sausage over medium heat until cooked through. Remove excess grease if necessary.

2. Sauté aromatics

   • Add onion and garlic, cooking 2–3 minutes until fragrant.

3. Add vegetables

   • Stir in diced sweet potatoes (or carrots/yams/butternut squash). Season with Italian seasoning, red pepper flakes, salt, and pepper. Cook for 5 minutes.

4. Simmer

   • Pour in chicken broth. Bring to a boil, then reduce heat and simmer 15–20 minutes, until sweet potatoes are tender.

5. Cook tortellini

   • Add tortellini directly into the pot. Simmer 5–7 minutes until pasta is cooked.

6. Finish creamy base

   • Stir in heavy cream, spinach, and Parmesan cheese. Cook until spinach wilts and soup becomes creamy.

7. Serve

   • Taste and adjust seasoning. Garnish with fresh parsley and extra Parmesan. Serve hot with crusty bread.

❓ Q&A

Q: Can I make this soup ahead of time?
A: Yes, but cook tortellini separately and add before serving to avoid mushiness.

Q: Can I freeze this soup?
A: Cream and pasta don’t freeze well. If you plan to freeze, leave out tortellini and cream—add them fresh when reheating.

Q: What’s the best sausage to use?
A: Italian sausage (mild or spicy). You can also use chicken or turkey sausage for lighter flavor.

Q: Can I make it dairy-free?
A: Yes! Use coconut milk instead of cream and skip the Parmesan.

Q: Can I use kale instead of spinach?
A: Absolutely—just simmer it a little longer so it softens.

Q: What if I don’t have sweet potatoes?
A: Substitute with carrots, yams, or butternut squash for the same hearty sweetness.

Q: How to thicken the soup more?
A: Mash some cooked sweet potatoes into the broth before adding tortellini, or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).