Description
This Hearty Beef Tortellini Soup is a quick and easy weeknight meal packed with bold Italian flavors. Featuring spicy Italian sausage, sweet potatoes, and cheesy tortellini in a creamy, savory broth, this comforting soup is perfect for satisfying hunger without a lot of fuss. With simple sautéing and simmering steps all done on the stovetop, it’s a family-friendly recipe ready in under an hour.
Ingredients
Scale
Meat and Dairy
- 12 oz spicy Italian beef sausage (casings removed if using links)
- 1 tablespoon olive oil
- 1/2 cup heavy cream
- Freshly grated Parmesan cheese, for garnish (optional)
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 leaves
Spices and Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 tablespoon tomato paste
Liquids and Pasta
- 6 cups water
- 8 oz refrigerated three-cheese tortellini
Instructions
- Prep Ingredients: Peel and cube the sweet potato, mince the garlic, and prepare the beef sausage by removing casings if using links. Measure out the other ingredients so everything is ready to go.
- Brown Beef Sausage: Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage, breaking it apart with a spoon. Cook for 6-8 minutes until nicely browned. Transfer the sausage to a plate, leaving the rendered fat in the pot.
- Sauté Sweet Potato & Aromatics: Add the cubed sweet potato to the pot and sauté for 5-7 minutes until they begin to soften. Stir in the minced garlic and red pepper flakes and cook for 1 minute until fragrant.
- Bloom Tomato Paste & Season: Stir in 1 tablespoon of tomato paste, 1 tablespoon Italian seasoning, and 1 teaspoon paprika. Cook for 2-3 minutes, stirring constantly, to enrich the flavors.
- Simmer Soup Base: Pour in 6 cups of water, scraping the pot’s bottom to deglaze and lift any browned bits. Return the browned sausage to the pot. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let simmer for 15-20 minutes to meld flavors. Taste and adjust seasonings as needed.
- Add Tortellini & Spinach: Increase heat slightly to bring the soup back to a simmer. Add the refrigerated three-cheese tortellini and cook according to package instructions, generally 3-5 minutes. Stir in fresh spinach and cook until wilted, about 1-2 minutes.
- Finish with Cream & Thyme: Remove the pot from the heat. Stir in 1/2 cup heavy cream and 4 tablespoons fresh thyme leaves until fully combined and the soup turns creamy and fragrant.
- Serve: Ladle the hot soup into bowls. Garnish with freshly grated Parmesan cheese if desired. Serve immediately, optionally with crusty bread for dipping.
Notes
- Use spicy Italian sausage for bold flavor or mild if preferred.
- Refrigerated tortellini cooks quickly; don’t overcook it or it may become mushy.
- Fresh thyme can be substituted with dried thyme (use 1 tablespoon dried).
- For a lighter version, substitute heavy cream with half-and-half or milk, adjusting flavor accordingly.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid overcooking tortellini.
- Add Parmesan cheese directly into the soup at the end for extra creaminess if desired.
