Dutch Oven Tortellini Soup with Sausage Recipe

If you’re craving a comforting, hearty soup that feels like a warm hug in a bowl, you’re going to love this Dutch Oven Tortellini Soup with Sausage Recipe. I absolutely love how this soup brings together the rich flavors of Italian sausage with creamy tortellini, all simmered to perfection in a classic Dutch oven. Trust me, once you try this, it’s going to become your go-to meal on chilly evenings or whenever you want something that hits all the right cozy notes.

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Ingredients You’ll Need

The magic of this Dutch Oven Tortellini Soup with Sausage Recipe lies in its blend of fresh and pantry-friendly ingredients — each one playing a vital role to create that deep, cozy flavor. When shopping, I always pick fresh tortellini and good-quality Italian sausage for the best results.

• Italian sausage: Look for fresh sausage without casings for easy browning and maximum flavor release.
• Olive oil: A good quality extra virgin olive oil adds a subtle fruitiness while sautéing your aromatics.
• Onion: Yellow or white onions work great, adding a sweet base to the soup.
• Garlic: Fresh minced garlic packs way more punch than garlic powder here.
• Beef broth: Use a rich, low-sodium broth if you can — it’s the heart of your soup’s flavor.
• Water: Helps balance the broth and keeps soup from being too salty.
• Diced tomatoes: A canned variety with herbs or plain, just make sure it’s quality tomatoes.
• Carrot: Shredded carrot adds subtle sweetness and a little texture contrast.
• Dried basil: Earthy dried herbs complement the fresh parsley and basil at the end.
• Dried oregano: Classic Italian herb flavor that enhances the sausage and tomato base.
• Tomato sauce: Thickens the broth slightly and deepens the tomato flavor.
• Fresh tortellini pasta: Fresh cheese tortellini is my favorite here – quick cooking and ultra tender.
• Heavy cream: For that silky finish – it turns this soup into something truly special.
• Chopped fresh parsley: Added near the end for a bright, fresh pop.
• Fresh basil: Another fresh herb that lifts the flavors wonderfully as a garnish.
• Parmesan cheese: Grated on top, it’s the perfect savory finishing touch.

Variations

I love that this Dutch Oven Tortellini Soup with Sausage Recipe is flexible — I’ve played around with it to suit different tastes and dietary needs. Feel free to tweak it to make it your own.

• Spicy version: Add a pinch of red pepper flakes when sautéing onions to give it a gentle kick — my husband swears by this!
• Vegetarian swap: Skip the sausage and bump up the veggies, or use plant-based Italian sausage for a meatless option that still packs flavor.
• Extra greens: Toss in some baby spinach or kale during the last few minutes of cooking for an easy veggie boost.
• Cheese variations: Try different tortellini fillings like mushroom or spinach for a fun twist.

How to Make Dutch Oven Tortellini Soup with Sausage Recipe

Step 1: Brown the Sausage

Start by heating your olive oil in the Dutch oven over medium heat. Add the sausage, breaking it up with your spatula, and cook for about 5-7 minutes until it’s beautifully browned but not overcooked. Once done, scoop the sausage out onto a paper towel-lined plate to drain the excess fat. This step is crucial — browning the sausage well builds a deep flavor base for the soup.

Step 2: Sauté the Aromatics

Remove all but 1 tablespoon of the sausage drippings from the pot. Use this flavorful leftover fat to sauté your diced onion and minced garlic over medium heat for 3-4 minutes until softened and fragrant. This small layer of flavor is what takes your soup from good to amazing.

Step 3: Build the Soup Base

Now, pour in the beef broth and water, then stir in diced tomatoes, shredded carrot, dried basil, dried oregano, tomato sauce, and the browned sausage you set aside. Give it a good stir, then bring the pot to a boil. This is where all those beautiful ingredients start melding together into that rich, cozy soup you’re after.

Step 4: Simmer and Skim

Lower the heat to a gentle simmer, uncovered, for 30 minutes. Around the 30-minute mark, skim off any visible fat floating on top — this keeps your soup from feeling greasy and lets the flavors shine. Stir in the chopped fresh parsley, cover the pot, and simmer for another 30 minutes. This slow cook time lets the flavors develop beautifully.

Step 5: Add Tortellini and Cream

Finally, stir in the fresh tortellini and heavy cream, cooking for an additional 10 minutes or until the tortellini is tender. The cream adds this amazing luxurious texture that just wraps all the ingredients together. Be careful not to boil vigorously after adding cream as it could split.

Step 6: Serve and Garnish

Serve the soup hot, garnished with fresh basil, parsley, and a generous sprinkle of Parmesan cheese. I like to serve it with crunchy bread on the side to soak up every last drop.

How to Serve Dutch Oven Tortellini Soup with Sausage Recipe

Garnishes

I always top this soup with fresh chopped parsley and basil — it gives a fresh, herby pop that balances the richness. A generous sprinkle of Parmesan cheese is essential; it melts slightly into the warm soup and adds that savory umami finish I can’t get enough of.

Side Dishes

Crusty Italian bread or garlic bread is my go-to side because it’s perfect for dunking. Sometimes I serve it with a simple Caesar salad or roasted veggies for a complete meal.

Creative Ways to Present

For special dinners, serve this soup in individual bread bowls — it’s such a fun way to impress guests and keeps things casual yet cozy. I’ve also layered it in clear soup mugs with a sprinkle of fresh herbs on top for a pretty presentation that feels homey and inviting.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge for up to 3 days. When I reheat, I add a splash of broth or water to loosen it up because the tortellini tends to soak up liquid as it sits.

Freezing

Freezing this soup is totally doable, but I prefer to freeze it before adding the cream and tortellini. When thawing, I add fresh cream and pasta just before serving to keep that fresh flavor and pasta texture intact.

Reheating

Reheat gently on the stovetop over low heat to avoid curdling the cream. Stir often and add a bit of broth if it looks too thick. If you’re reheating from frozen, thaw overnight in the fridge first.

FAQs

Final Thoughts

This Dutch Oven Tortellini Soup with Sausage Recipe has become one of my absolute favorites when I want something comforting but still impressive. The way the sausage, tomato, herbs, and creamy tortellini come together is pure magic in a bowl. I encourage you to try it on a chilly night — I promise your family or friends will be begging you to make it again. Plus, it’s simple enough to whip up even on a weeknight, but special enough to serve guests. Enjoy every cozy spoonful!

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