Description
A hearty and comforting Dutch Oven Tortellini Soup with Italian sausage, simmered with fresh vegetables and herbs in a rich tomato broth, finished with cream and fresh pasta for a satisfying meal perfect for any occasion.
Ingredients
Scale
Meat
- 1 lb Italian sausage, casings removed
Vegetables and Aromatics
- 1 onion, diced
- 4 cloves garlic, minced
- 1 carrot, shredded
- 3 tablespoons chopped fresh parsley
- Fresh basil, chopped (for garnish)
- Parsley, chopped (for garnish)
Liquids
- 2 tablespoons olive oil
- 5 cups beef broth
- 1 cup water
- 1 cup heavy cream
Tomato Products and Seasonings
- 14 oz can diced tomatoes
- 8 oz can tomato sauce
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Pasta and Cheese
- 8 oz fresh tortellini pasta
- Parmesan, grated (for serving)
Instructions
- Brown the Sausage: In a dutch oven, heat the olive oil over medium heat. Add the Italian sausage (removed from casings) and cook for 5-7 minutes until browned. Remove the sausage and drain it on a paper-lined plate.
- Sauté Aromatics: Discard all but 1 tablespoon of the 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 Vegetables: Stir in the beef broth, water, diced tomatoes, shredded carrot, dried basil, dried oregano, tomato sauce, and the browned sausage. Bring the mixture to a boil.
- Simmer the Soup: Reduce heat to low and simmer uncovered for 30 minutes to develop the flavors.
- Skim Fat and Add Herbs: After 30 minutes, skim any visible fat from the surface. Add in the chopped fresh parsley, cover the pot, and cook for an additional 30 minutes.
- Cook Tortellini and Finish Soup: Add the fresh tortellini pasta and heavy cream to the soup. Cook for another 10 minutes until the tortellini is tender and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with additional fresh parsley, chopped fresh basil, and grated Parmesan cheese for extra flavor and presentation.
Notes
- This recipe uses a dutch oven to slowly cook the soup, allowing flavors to meld together beautifully for a comforting meal.
- You can substitute turkey sausage for a leaner option if desired.
- Fresh tortellini can be found in the refrigerated pasta section of most grocery stores.
- For a spicier soup, consider adding red pepper flakes when sautéing the garlic and onions.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 600
- Sugar: 6 grams
- Sodium: 1667 mg
- 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 mg
