Ingredients:
1 lb Italian sausage, crumbled
1 package (9 oz) cheese tortellini
2 medium sweet potatoes (or yams, or carrots), sliced
4 cups fresh spinach
1/2 cup heavy cream
4 cups chicken broth
1/2 tsp garlic powder
1 tsp Italian seasoning
1 tbsp olive oil
Salt and pepper to taste
Freshly cracked black pepper for garnish
Directions:
Cook the sausage: In a large pot, heat olive oil and cook the crumbled sausage until browned. Remove and set aside.
Sauté the veggies: In the same pot, add the sliced sweet potatoes and sauté for about 5 minutes until they start to soften.
Simmer with broth: Pour in the chicken broth, bringing it to a boil. Reduce heat and let simmer for 10 minutes, or until the sweet potatoes are tender.
Add the tortellini and spinach: Stir in the tortellini, garlic powder, Italian seasoning, and spinach. Let it cook for another 5-6 minutes until the tortellini is fully cooked and the spinach is wilted.
Finish with cream: Stir in the heavy cream and cooked sausage. Simmer for another 2 minutes, adjusting seasoning with salt and pepper as needed.
Garnish and serve: Serve the soup hot, garnished with freshly cracked black pepper.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 500 kcal per serving
