Dutch Oven Tortellini Soup with Sausage Recipe

I absolutely love this Dutch Oven Tortellini Soup with Sausage Recipe because it feels like a warm hug in a bowl—perfect for chilly nights or when you want something hearty without a ton of fuss. The combination of savory Italian sausage, tender tortellini, and a rich tomato-based broth just sings comfort, and using a Dutch oven helps everything meld beautifully over gentle heat.

You’ll find that this recipe is not only delicious but also really approachable. Whether you’re a beginner or just looking for an easy yet satisfying meal, in about an hour and a half, you’ll have a homemade soup that feels gourmet but is perfect for casual weeknights or feeding a crowd.

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Ingredients You’ll Need

These ingredients come together in a way that balances savory, tangy, and creamy notes. I recommend picking fresh herbs when you can, and choosing good-quality Italian sausage for the best flavor.

• Italian sausage: Removing the casings makes it easy to crumble and cook evenly.
• Olive oil: Adds richness and helps brown the sausage and veggies beautifully.
• Onion: Use a yellow or white onion for sweetness and depth.
• Garlic: Fresh cloves bring that classic aromatic lift.
• Beef broth: A hearty base that ties all the flavors together.
• Water: Adds volume without diluting flavor thanks to the broth.
• Diced tomatoes: Choose canned for convenience with great texture.
• Carrot: Shredded adds subtle sweetness and texture.
• Dried basil and oregano: Classic Italian herbs that complement the sausage perfectly.
• Tomato sauce: Adds a smooth, rich tomato flavor.
• Fresh tortellini pasta: Fresh is ideal for a tender, melt-in-your-mouth bite.
• Heavy cream: Brings creaminess that rounds out the acidity of the tomatoes.
• Fresh parsley and basil: Brighten and freshen each bowl before serving.
• Parmesan: Grated on top for that salty, nutty punch I always crave.

Variations

I’m all about making a recipe your own, and this Dutch Oven Tortellini Soup with Sausage Recipe lends itself nicely to tweaks that match your taste or dietary needs.

• Spicy Kick: I love adding a pinch of red pepper flakes during the onion and garlic sauté for a little heat that wakes up the soup.
• Swap Tortellini: If you can’t find fresh tortellini, try using frozen or even ravioli for a different twist.
• Meat Alternatives: For a lighter version, turkey sausage or even plant-based sausage works well.
• Vegetable Boost: Add chopped spinach or kale in the last 10 minutes for some extra greens my family usually doesn’t suspect!

How to Make Dutch Oven Tortellini Soup with Sausage Recipe

Step 1: Brown the Sausage to Build Flavor

Start by heating olive oil in your Dutch oven over medium heat. Add the sausage, breaking it up with a spoon, and cook for about 5-7 minutes until golden brown. Don’t rush this step—browning adds that deep, savory note that makes the soup so tasty. Once browned, scoop it out and drain on paper towels, leaving just about a tablespoon of the drippings in the pot for flavor-packed cooking.

Step 2: Sauté Aromatics for a Flavor Base

In the same Dutch oven with the sausage drippings, add diced onion and minced garlic. Let them cook over medium heat for 3-4 minutes, stirring occasionally until the onion becomes translucent and fragrant. This simple step releases essential aromas that will deepen your soup’s flavor.

Step 3: Add Broth, Veggies, Herbs, and Simmer

Now, stir in beef broth, water, diced tomatoes, shredded carrots, dried basil, oregano, tomato sauce, and the drained sausage. Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook uncovered for 30 minutes, so the flavors have time to marry and the broth thickens slightly.

Step 4: Skim Fat, Add Parsley, and Continue Cooking

After 30 minutes, I like to skim off any fat that rises to the surface—it keeps the soup hearty without feeling greasy. Then stir in fresh parsley, cover the Dutch oven, and let the soup simmer for another 30 minutes. This slow cooking really builds that rich, comforting depth in the broth.

Step 5: Finish with Tortellini and Cream

Finally, add the fresh tortellini and heavy cream. Let it cook for about 10 minutes until the pasta is tender but not mushy, and the soup feels luxuriously creamy. This step is where the soup transforms into something really special—and it smells incredible!

How to Serve Dutch Oven Tortellini Soup with Sausage Recipe

Garnishes

I always pile on extra freshly chopped parsley, basil, and a generous sprinkle of grated Parmesan right before serving. These simple garnishes take the soup from homey to restaurant-quality in seconds, and I love the fresh herbal pop against the creamy broth. If you’re feeling fancy, a drizzle of good olive oil or a crack of black pepper works wonders too.

Side Dishes

Because the soup is pretty hearty on its own, I usually go for crusty bread or garlic breadsticks to soak up the broth. A simple side salad with a tangy vinaigrette also balances the richness nicely if you want something lighter on the side.

Creative Ways to Present

For dinner parties, I like to ladle the soup into warmed bowls and serve with a small wedge of parmesan on the side so guests can add more if they want. Adding a fresh sprig of basil on top adds an elegant touch, and you can even use mini bread bowls instead of soup bowls for something fun and festive!

Make Ahead and Storage

Storing Leftovers

I store leftover Dutch Oven Tortellini Soup with Sausage Recipe in airtight containers in the fridge for up to 3 days. I like to keep the tortellini in the soup since it holds up pretty well, but if you plan on eating it much later, you could store the tortellini separately to avoid it getting too soft.

Freezing

I’ve found that this soup freezes decently, but since it has cream and pasta, the texture can change slightly. To freeze, cool completely and transfer to freezer-safe containers. When thawing, I recommend reheating gently and adding a splash of broth or water to revive the soup’s texture.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the soup feels thick, pour in a little broth or water to loosen it up. I find reheating slowly is key to preserving the tortellini’s texture and the creaminess of the soup.

FAQs

Final Thoughts

This Dutch Oven Tortellini Soup with Sausage Recipe is one I keep coming back to whenever I want something cozy and straightforward. It’s one of those dishes that feels special without any fuss, which is why I’m excited to share it with you. Give it a try—you’ll love how the comforting, hearty flavors come together in a bowl that feels like home. Trust me, your family will be asking for seconds (and maybe even thirds)!

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