A savory blend of sausage, sweet potatoes, tortellini, and spinach in a creamy, herby broth for chilly evenings.
# Components:
→ Sausage and Seasoning
01 - 12 oz 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 more to taste
→ Vegetables and Flavorings
06 - 1 large sweet potato (about 12 oz), 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 oz fresh spinach
→ Liquids and Pasta
11 - 6 cups water
12 - 8 oz 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 the crumbled sausage and cook, stirring frequently, until browned and fully cooked, about 5 to 7 minutes. Drain excess grease.
02 - Sprinkle Italian seasoning and paprika over the cooked sausage, stirring to evenly coat.
03 - Incorporate cubed sweet potatoes, minced garlic, red pepper flakes, and tomato paste into the pot. Stir thoroughly to combine.
04 - Pour in water, increase heat to bring the mixture to a boil, stirring to dissolve the tomato paste.
05 - Reduce heat to maintain a gentle simmer. Cover and cook until sweet potatoes are tender, approximately 15 minutes.
06 - Add the tortellini to the pot. Cover and cook at a gentle boil for 10 minutes or according to package instructions until pasta is tender.
07 - Stir in fresh spinach and cook until just wilted, about 1 minute.
08 - Remove from heat and gently stir in the heavy cream until fully incorporated.
09 - Adjust seasoning with salt if needed and additional red pepper flakes for extra heat. Garnish with fresh thyme before serving.
