Dutch Oven Tortellini Soup with Sausage
This savory Dutch Oven Tortellini Soup pairs hearty Italian sausage, tender tortellini, and a rich tomato broth with creamy finish — simple, cozy, and full of flavor.
Equipment
- 1 Dutch oven heavy-bottomed
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 canned
- 1 carrot shredded
- 1 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 8 oz tomato sauce canned
- 8 oz fresh tortellini pasta
- 1 cup heavy cream
- 3 tablespoons fresh parsley chopped
- fresh basil and parsley for garnish
- grated Parmesan for topping
Instructions
Instructions
- Heat olive oil in Dutch oven over medium heat until it shimmers.
- Add Italian sausage and cook until browned, breaking it up with a spoon.
- Stir in diced onion and cook for about 5 minutes until translucent.
- Add minced garlic and stir for 1 minute, being careful not to burn it.
- Pour in beef broth, water, and canned diced tomatoes with juice. Stir to combine.
- Add shredded carrot, dried basil, and oregano. Bring to a boil, then reduce heat to simmer for 15–20 minutes.
- Stir in tomato sauce and let simmer for a few more minutes.
- Add tortellini and cook according to package directions, about 5–7 minutes.
- Stir in heavy cream and season with salt and pepper to taste.
- Serve hot topped with grated Parmesan and fresh herbs.
Notes
Store leftovers in airtight containers in the fridge for up to 4 days or freeze portions for longer storage. Reheat gently and stir well to maintain tortellini texture.