Description
This Dutch Oven Tortellini Soup with Sausage is a hearty and comforting recipe that combines Italian sausage, tender tortellini, and a flavorful tomato-based broth simmered with herbs and vegetables. Perfect for a cozy meal, this soup is rich, creamy, and packed with fresh parsley and basil, served with a sprinkle of Parmesan cheese.
Ingredients
Scale
Sausage and Base
- 1 lb Italian sausage, casings removed
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
Broth and Vegetables
- 5 cups beef broth
- 1 cup water
- 14 oz can diced tomatoes
- 1 carrot, shredded
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 8 oz can tomato sauce
Pasta and Dairy
- 8 oz fresh tortellini pasta
- 1 cup heavy cream
Herbs and Garnish
- 3 tablespoons chopped fresh parsley
- Fresh basil, chopped (for garnish)
- Parsley, chopped (for garnish)
- Parmesan, grated (for garnish)
Instructions
- Brown the Sausage: In a dutch oven, heat olive oil over medium heat and add the Italian sausage. Cook for 5-7 minutes until browned. Remove the sausage and drain on a paper-lined plate.
- Sauté Aromatics: Discard all but 1 tablespoon of sausage drippings in the pan. Using the remaining drippings, sauté the diced onion and minced garlic over medium heat for 3-4 minutes until softened and fragrant.
- Add Liquids and Seasonings: Stir in beef broth, water, diced tomatoes, shredded carrot, dried basil, dried oregano, tomato sauce, and the drained browned sausage into the pot. Mix well.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 30 minutes to meld flavors.
- Remove Fat and Add Parsley: After 30 minutes, skim any visible fat from the surface of the soup, then add 3 tablespoons of chopped fresh parsley. Cover and continue cooking for another 30 minutes on low heat.
- Add Tortellini and Cream: Stir in the fresh tortellini pasta and heavy cream. Cook for an additional 10 minutes until the tortellini is tender and the soup is creamy and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional fresh parsley, chopped fresh basil, and grated Parmesan cheese. Serve warm.
Notes
- This soup is slow-cooked in a dutch oven to deepen the flavors and create a comforting meal perfect for chilly days.
- If you prefer a spicier flavor, use spicy Italian sausage or add red pepper flakes in the sauté step.
- Fresh tortellini cooks quickly, so be careful not to overcook it to avoid mushy pasta.
- Skimming fat helps reduce grease on the surface for a cleaner broth.
- Garnishing with fresh herbs and Parmesan adds a bright, fresh finish to the rich soup.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 600
- Sugar: 6 grams
- Sodium: 1667 milligrams
- Fat: 43 grams
- Saturated Fat: 19 grams
- Unsaturated Fat: 25 grams
- Trans Fat: 1 gram
- Carbohydrates: 29 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 105 milligrams
