Spicy sausage, sweet potatoes, and cheese tortellini simmer in a creamy, herb-infused broth finished with fresh spinach.
# Components:
→ Sausage and Seasoning
01 - 12 ounces spicy Italian sausage, crumbled
02 - 1 tablespoon olive oil
03 - 1 tablespoon Italian seasoning
04 - 1 teaspoon paprika (regular or smoked)
05 - 1/4 teaspoon red pepper flakes, plus extra to taste
→ Vegetables and Flavorings
06 - 1 large sweet potato (approximately 12 ounces), peeled and cubed
07 - 5 cloves garlic, minced
08 - 1 tablespoon tomato paste
09 - 4 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
10 - 4 ounces fresh spinach
→ Liquids and Pasta
11 - 6 cups water
12 - 8 ounces refrigerated three-cheese tortellini
13 - 1/2 cup heavy cream
# Directions:
01 - Heat olive oil in a large high-sided pot over medium heat. Add crumbled sausage and cook, stirring frequently, until browned and fully cooked, about 5 to 7 minutes. Drain excess grease.
02 - Sprinkle the cooked sausage with Italian seasoning and paprika, stirring well to evenly coat.
03 - Incorporate cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste. Mix thoroughly to combine all ingredients.
04 - Pour in water, increase heat to bring to a boil while stirring to dissolve tomato paste. Reduce heat to maintain a gentle simmer.
05 - Cover and simmer for 15 minutes until sweet potatoes are fork-tender.
06 - Stir in tortellini, cover, and cook at a gentle boil for 10 minutes or until pasta is tender, following package instructions if different.
07 - Add fresh spinach and cook, stirring, until just wilted, about 1 minute.
08 - Remove from heat and gently stir in heavy cream until fully incorporated. Season with salt if needed and additional red pepper flakes to taste. Garnish with fresh thyme before serving.
