Dutch Oven Tortellini Soup with Sausage Recipe
This comforting Dutch Oven Tortellini Soup with Sausage is a hearty and flavorful Italian-inspired dish perfect for cozy meals. Featuring browned Italian sausage, fresh tortellini, and a rich tomato broth enhanced with herbs and cream, this soup is both satisfying and easy to prepare in one pot. Simmered to develop deep flavors, it’s garnished with fresh parsley, basil, and Parmesan cheese for a fresh finish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Sausage and Base
- 1 lb Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
Liquids and Vegetables
- 5 cups beef broth
- 1 cup water
- 14 oz can diced tomatoes
- 1 carrot, shredded
- 8 oz can tomato sauce
Herbs and Seasonings
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 3 tablespoons chopped fresh parsley
Pasta and Finishing Touches
- 8 oz fresh tortellini pasta
- 1 cup heavy cream
- Fresh basil, chopped, for garnish
- Parsley, chopped, for garnish
- Parmesan, grated, for serving
Instructions
- Brown the Sausage: In a Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart, and cook for 5-7 minutes until browned. Remove the sausage and drain on a paper-lined plate.
- Prepare the Base: Discard all but one tablespoon of the sausage drippings in the pot. Using the remaining drippings, sauté the diced onion and minced garlic over medium heat for 3-4 minutes until softened and fragrant.
- Add Liquids and Vegetables: Stir in the beef broth, water, diced tomatoes, shredded carrot, dried basil, dried oregano, tomato sauce, and the browned sausage back into the Dutch oven.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes to allow flavors to meld.
- Skim Fat and Add Herbs: After 30 minutes, skim any visible fat from the surface. Stir in the chopped fresh parsley, cover the pot, and continue cooking for an additional 30 minutes.
- Cook Tortellini and Finish with Cream: Add the fresh tortellini and heavy cream to the simmering soup. Cook for another 10 minutes until the tortellini are tender and heated through.
- Serve: Ladle the soup into bowls and garnish with additional chopped fresh parsley, fresh chopped basil, and grated Parmesan cheese. Serve hot for a delicious and comforting meal.
Notes
- Use fresh tortellini for best texture; frozen can be substituted but may require slightly longer cooking time.
- To reduce fat content, use turkey sausage and substitute half-and-half or milk for heavy cream.
- You can prepare the soup base a day ahead and refrigerate, adding tortellini and cream just before serving.
- Adjust the seasoning with salt and pepper according to your taste during the simmering process.
- For a spicier kick, add red pepper flakes while sautéing the onions and garlic.
Keywords: Dutch oven soup, tortellini soup, sausage soup, Italian soup, comfort food, one-pot meal