Dutch Oven Tortellini Soup with Sausage
This hearty Dutch Oven Tortellini Soup with Sausage blends savory Italian sausage, tender pasta, and creamy broth into a cozy bowl of comfort perfect for chilly nights.
Equipment
- 1 Dutch oven for browning sausage and simmering soup
Ingredients
Main Ingredients
- 1 lb Italian sausage casings removed
- 2 tablespoons olive oil
- 1 onion diced
- 4 cloves garlic minced
- 5 cups beef broth
- 1 cup water
- 14 oz diced tomatoes with juice
- 1 carrot shredded
- 1 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 8 ounces fresh tortellini pasta
- 1 cup heavy cream
Instructions
Instructions
- Heat olive oil in your Dutch oven over medium heat. Toss in your Italian sausage and cook it until browned, breaking it up with your spoon.
- Add diced onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in beef broth, water, and diced tomatoes with juice. Stir to combine.
- Add carrot, basil, and oregano. Bring to boil then reduce heat to simmer for 15–20 minutes.
- Add tortellini and cook according to package directions, about 5–7 minutes.
- Taste and adjust seasoning as needed.
- Serve hot with chopped parsley or grated Parmesan if desired.
Notes
To save time, use pre-minced garlic, frozen shredded carrots, and store-bought fresh tortellini. For storage, refrigerate up to 4 days or freeze without pasta for up to 3 months.