Creamy Sausage Tortellini Soup with Spinach & Sweet Potatoes

/ Pork, Soups / By

Creamy Sausage Tortellini Soup with Spinach & Sweet Potatoes

Creamy sausage tortellini soup with spinach and sweet potatoes is a modern, fusion-style dish that likely emerged from American home cooking trends rather than a single traditional origin. Here’s a breakdown of its influences:

  1. Italian Influence:
  • Tortellini:This filled pasta originates from the Emilia-Romagna region of Italy, traditionally served in broth (tortellini in brodo).
  • Sausage:Italian sausage is commonly used in Italian-American cooking, especially in pasta dishes and soups.
  1. American Innovation:
  • Cream-based Soups:Rich, creamy soups are a hallmark of American comfort food, especially popular in the Midwest and South.
  • Sweet Potatoes:These are native to the Americas and commonly used in Southern U.S. cuisine. Adding them to soup is an American twist for added sweetness and nutrition.
  • Spinach:A popular leafy green in both Italian and American cooking, often added for color and health benefits.
  1. Pinterest/Recipe Blog Era:

This specific combination—sausage, tortellini, spinach, sweet potatoes, and cream—likely gained popularity in the 2010s through food blogs, social media platforms like Pinterest, and recipe-sharing sites. It’s part of a broader trend of “one-pot meals” that emphasize ease, comfort, and bold flavors.

Summary:
While rooted in Italian culinary traditions, creamy sausage tortellini soup with spinach and sweet potatoes is a contemporary American creation, reflecting a fusion of European ingredients with American comfort food sensibilities.

Ingredients (Serves 4–6):

  • 1 lb Italian sausage(mild or spicy, casings removed)
  • 1 tablespoon olive oil(if needed)
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and diced (½-inch cubes)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes(optional)
  • 4 cups chicken broth
  • 1 (9 oz) package refrigerated cheese tortellini
  • 2 cups fresh baby spinach
  • 1 cup heavy cream(or half and half)
  • Sea salt and black pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions:

  1. Brown the sausage:
    In a large soup pot or Dutch oven over medium heat, cook sausage until browned and cooked through, breaking it into crumbles. Remove with a slotted spoon and set aside. Drain excess fat if needed, leaving about 1 tablespoon.
  2. Sauté the aromatics:
    In the same pot, add the diced onion. Sauté for 3–4 minutes until softened. Stir in garlic, Italian seasoning, and red pepper flakes; cook for 1 minute.
  3. Add sweet potatoes:
    Stir in the diced sweet potatoes and cook for another 2 minutes.
  4. Simmer:
    Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10–12 minutes, or until sweet potatoes are tender.
  5. Add tortellini & sausage:
    Return the cooked sausage to the pot and stir in tortellini. Simmer for 4–5 minutes until tortellini are tender and cooked through.
  6. Stir in spinach & cream:
    Add spinach and stir until wilted, about 1–2 minutes. Then pour in the heavy cream. Stir well and cook until heated through (but do not boil).
  7. Season and serve:
    Taste and adjust sea salt and pepper. Serve hot, topped with Parmesan cheese.

Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good soup and pork pages.

Creamy Sausage Tortellini Soup with Spinach & Sweet Potatoes.