Sweet Potato and Squash Tortellini Soup
- July 13, 2025
- 0 Comments
Sweet Potato and Squash Tortellini Soup
This is comforting, warm, and super flavorful. Because we’re all busy, I take a shortcut and use a jar of marinara sauce in this recipe (my favorite brand is Rao’s). If you prefer, you can use a 28 ounce can of crushed tomatoes instead, but add some extra cooking time to Step 3 to allow the flavors to develop. I’ve made this recipe with both frozen tortellini and fresh tortellini from the refrigerated section of the grocery store; both work well, but the frozen kind will take longer to cook.
Ingredients
Method
- Heat the olive oil in a large pot over medium heat, then add the onion, celery, carrots, garlic, salt, and pepper. Cook until the vegetables begin to soften, about 5 minutes.
- Add the sausage, breaking it up into small pieces, and cook until it is completely browned, about 7 minutes. Stir in the tomato paste.
- Add the sweet potato, tomato sauce, chicken broth, and rosemary sprig. Let the soup simmer for about 15 minutes. The soup should be bubbling slightly but not boiling rapidly. If the top of the soup appears greasy and oily, lay a paper towel on the surface and use it to sop up the fat.
- Add the tortellini and let the soup continue to simmer until the tortellini is fully cooked; the timing will depend on whether you use frozen or fresh tortellini, so use the package instructions as a guide.
- Once the tortellini is cooked, stir in the spinach and Parmesan. Remove the rosemary sprig and serve.
Did you make this?
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