Ingredients
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 4 cups chicken broth
- 9 oz fresh or frozen cheese tortellini
- 2 cups fresh spinach (or baby spinach)
- 1 cup heavy cream or half-and-half
- 1 tbsp olive oil or butter
- Salt, to taste
- Black pepper, to taste
- Red pepper flakes (optional, to taste)
- Grated Parmesan cheese (for serving)
Instructions
- Heat olive oil in a large pot over medium heat. Cook sausage until browned, breaking it up. Drain excess fat.
- Add onion and garlic; sauté until softened and fragrant.
- Stir in sweet potatoes and add chicken broth. Bring to a boil, then reduce to a simmer. Cook 10–12 minutes or until potatoes are fork-tender.
- Add tortellini and cook according to package instructions (usually 4–5 minutes).
- Stir in cream and spinach. Cook until spinach is wilted and soup is heated through.
- Season with salt, pepper, and red pepper flakes to taste.
- Serve hot, topped with grated Parmesan cheese.
Notes
- Use kale instead of spinach for a heartier green.
- Ground turkey or chicken can replace sausage for a lighter version.
- Coconut milk works well as a dairy-free alternative to cream.
- Add mushrooms or carrots for more veggies and texture.
- Best served fresh or the next day (not ideal for freezing).
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg