Dutch Oven Tortellini Soup with Sausage
This creamy Dutch oven tortellini soup with sausage is hearty, full of flavor, and the ultimate cozy comfort meal made easy.
Equipment
- 1 Dutch oven heavy bottomed
Ingredients
Main Ingredients
- 1 lb Italian sausage casings removed
- 2 tablespoons olive oil for browning
- 1 onion diced fine
- 4 cloves garlic minced
- 5 cups beef broth
- 1 cup water
- 14 oz diced tomatoes with juices
- 1 carrot shredded
- 1 teaspoon dried basil
- 0.5 teaspoon dried oregano
- 8 oz fresh tortellini pasta
- 8 oz tomato sauce
- 1 cup heavy cream
- Fresh parsley chopped, for garnish
- Fresh basil chopped, for garnish
- Grated Parmesan for topping
Instructions
Instructions
- Heat olive oil in Dutch oven. Add sausage and brown for 5–7 minutes, breaking it up.
- Add diced onion, cook 4 minutes until soft and translucent.
- Stir in garlic, cook 1 minute until fragrant.
- Add beef broth, water, diced tomatoes, tomato sauce, and shredded carrot. Stir well.
- Add dried basil and oregano, stir, bring to boil then reduce to simmer 15-20 minutes.
- Add tortellini, simmer 5–7 minutes until tender.
- Season with salt and pepper to taste.
- Stir in heavy cream.
- Serve hot in bowls from Dutch oven.
- Garnish with chopped parsley, basil, and Parmesan.
Notes
Store leftovers in airtight container, refrigerate 3–4 days or freeze (add fresh tortellini when reheating for best texture).