Sausage Tortellini Soup with Spinach
A comforting and hearty soup filled with sweet potatoes, spinach, and three-cheese tortellini, perfect for chilly evenings.
Ingredients
Vegetables
- 2 medium sweet potatoes, diced
- 2 cups fresh spinach can substitute with kale
- 2 cloves minced garlic
Pasta
- 9 ounces three-cheese tortellini can use frozen tortellini
Liquids
- 4 cups chicken or vegetable broth use vegetable broth for a vegetarian option
- 1 cup heavy cream can substitute with coconut cream for dairy-free
Fats & Seasonings
- 2 tablespoons olive oil
- to taste salt
- to taste pepper
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add diced sweet potatoes and minced garlic; sauté until the sweet potatoes become tender.
- Stir in the spinach and cook until wilted.
Cooking
- Pour in the broth and bring the mixture to a boil.
- Add the tortellini and cook according to package instructions.
- Lower the heat and stir in the heavy cream for extra richness.
- Season with salt and pepper to taste.
Serving
- Serve hot and enjoy!
Notes
This soup is delicious when served with crusty bread. Add grated Parmesan cheese before serving for extra flavor. Leftovers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.