Dutch Oven Tortellini Soup with Sausage Recipe

If you’re looking for a cozy, hearty meal that feels like a warm hug on a chilly day, you’re going to adore this Dutch Oven Tortellini Soup with Sausage Recipe. I absolutely love how this soup turns out—rich, creamy, and packed with flavor. When I first tried making it, I was blown away by how simple ingredients came together to create such a satisfying, family-friendly dish. Keep reading because this recipe is totally fan-freaking-tastic and perfect for your next comfort food craving!

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Ingredients You’ll Need

All the ingredients in this Dutch Oven Tortellini Soup with Sausage Recipe come together effortlessly but pack so much flavor. Be sure to pick fresh herbs when you can—that fresh basil and parsley really brighten the soup near the end.

• Italian sausage: I use a good-quality sweet or mild sausage—remove the casing for easy crumbling.
• Olive oil: Helps to sauté and brings a nice, fruity flavor.
• Onion: Adds a natural sweetness when sautéed.
• Garlic: Mince it fresh for the best aroma and flavor.
• Beef broth: Look for low-sodium versions so you can control the saltiness.
• Water: Balances the broth to keep the soup from getting too intense.
• Diced tomatoes (canned): Adds a subtle tang and heartiness.
• Carrot: Shredded for gentle sweetness and texture.
• Dried basil: A herbaceous touch that complements the sausage wonderfully.
• Dried oregano: Classic Italian seasoning that deepens flavor complexity.
• Tomato sauce (canned): For a smoother tomato base and extra richness.
• Fresh tortellini pasta: The star of the show, opt for fresh refrigerated pasta for the best texture.
• Heavy cream: Finally, adding this makes the soup luxuriously creamy and smooth.
• Fresh parsley: Chopped and stirred in at the end to add color and freshness.
• Fresh basil: I love sprinkling extra on top as a garnish.
• Parmesan cheese: Grated generously for that savory, nutty finish.

Variations

I love that this Dutch Oven Tortellini Soup with Sausage Recipe is pretty forgiving, so it’s easy to tailor it to your mood or dietary needs. Here are some of the ways I’ve made it my own over the years.

• Swap the Sausage: I’ve tried turkey sausage for a leaner option, and I still get the same hearty satisfaction. Spicy sausage works great too if you want a bit of a kick.
• Add More Veggies: Sometimes I toss in chopped spinach or kale near the end for extra greens – it’s a lovely way to boost nutrition without changing the flavor profile too much.
• Make it Dairy-Free: Use coconut milk or a cashew cream alternative instead of heavy cream, and it stays creamy and delicious for my dairy-intolerant friends.
• Make it Spicier: Throw in red pepper flakes when adding the garlic for a gentle heat that wakes up the soup.

How to Make Dutch Oven Tortellini Soup with Sausage Recipe

Step 1: Brown the Sausage to Build Flavor

Heat your Dutch oven over medium and add olive oil. Toss in the Italian sausage after removing the casings. Break it up with your spatula and cook until beautifully browned—about 5 to 7 minutes. Browning adds that irresistible depth, so don’t rush this step! Once browned, transfer the sausage to a paper-lined plate to drain off extra fat, then discard all but one tablespoon of the drippings from the pot.

Step 2: Sauté the Aromatics

Using the remaining sausage drippings, add in diced onion and minced garlic. Saute these for about 3-4 minutes until they soften and start to smell amazing. This step is crucial for layering flavor, so watch carefully to avoid burning the garlic—it should be fragrant but not brown.

Step 3: Combine Broth, Tomatoes, and Herbs

Next, stir in the beef broth, water, canned diced tomatoes, shredded carrot, dried basil, dried oregano, and tomato sauce. Add back the cooked sausage and give everything a good stir. Bring the soup up to a boil, then lower the heat to a gentle simmer. This is where the magic happens, so keep your eye on it for about 30 minutes uncovered, allowing all those flavors to meld beautifully.

Step 4: Skim and Simmer with Fresh Herbs

After the 30-minute simmer, I always take a moment to skim off any visible fat floating on top. This little step makes the soup taste cleaner and fresher. Stir in freshly chopped parsley, then cover and let the soup cook for another 30 minutes. This slow simmer really deepens the flavor you’ll love.

Step 5: Add Tortellini and Cream for the Finish

Finally, stir in the fresh tortellini and heavy cream. Cook for an additional 10 minutes, just enough for the tortellini to become tender and soak up all that delicious broth. This creates that creamy, luscious texture that keeps everyone coming back for more.

Step 6: Serve Hot with Fresh Herbs and Parmesan

Ladle your Dutch Oven Tortellini Soup with Sausage Recipe into bowls, then sprinkle generously with fresh parsley, chopped basil, and a good handful of grated Parmesan cheese. This final flourish adds layers of flavor and looks so inviting on the table!

How to Serve Dutch Oven Tortellini Soup with Sausage Recipe

Garnishes

I’m a big fan of finishing this soup with fresh chopped basil and parsley because they add a fresh, garden-like brightness that contrasts the creamy broth perfectly. Of course, you can’t forget a generous sprinkle of freshly grated Parmesan—it melts into the soup and amps up the savory flavor.

Side Dishes

My go-to sides with this soup are crusty garlic bread or a simple green salad with a tangy vinaigrette. The crunch of toasted bread is unbeatable for dipping, and the salad provides a refreshing balance to the richness.

Creative Ways to Present

For special occasions, I like to serve Dutch Oven Tortellini Soup with Sausage Recipe in rustic bread bowls. It looks impressive but is super easy to do—just hollow out small round loaves and ladle the soup right inside. It’s both festive and functional, perfect for impression without extra dishes.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. You might notice the tortellini absorbs a lot of broth overnight, so before reheating, I add a splash of broth or water to loosen it back up. This keeps the soup from getting too thick or dry.

Freezing

I usually freeze the soup without the tortellini because pasta doesn’t always freeze well—it can get mushy upon reheating. When freezing, just store the soup base in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight, then add fresh tortellini and cream on the stove.

Reheating

Reheat your soup gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much, add broth or water to bring it back to your preferred consistency. Add extra fresh herbs and Parmesan at serving time for best flavor.

FAQs

Final Thoughts

I can’t recommend this Dutch Oven Tortellini Soup with Sausage Recipe enough—it’s one of those dishes that feels special but is incredibly easy to pull off. Every time I make it, my kitchen smells amazing and my family is asking for seconds. I hope you give it a try and enjoy all the cozy, creamy comfort it brings just as much as I do. Trust me, this one will be a staple in your recipe arsenal before you know it!

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