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Dutch Oven Tortellini Soup with Sausage

A hearty and creamy soup featuring Italian sausage, fresh tortellini, and wholesome vegetables, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb Italian sausage, casings removed Can substitute with chicken or turkey sausage for a lighter version.
  • 2 tbsp olive oil For sautéing.
  • 1 medium onion, diced Adds flavor to the base.
  • 4 cloves garlic, minced Avoid burning by stirring frequently.
  • 5 cups beef broth Can use vegetable broth for a vegetarian version.
  • 1 cup water
  • 14 oz can diced tomatoes With juices.
  • 1 large carrot, shredded Adds sweetness and flavor.
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 8 oz can tomato sauce
  • 8 oz fresh tortellini pasta Can substitute with dried tortellini, adjusting cooking time.
  • 1 cup heavy cream
  • 3 tbsp chopped fresh parsley For garnish.
  • to taste fresh basil, chopped For garnish.
  • to taste Parmesan, grated For serving.

Method
 

Preparation
  1. In a Dutch oven, heat the olive oil over medium heat until shimmering.
  2. Add the Italian sausage and cook for 5-7 minutes until browned, breaking into bite-sized pieces while cooking.
  3. Remove sausage and place on a paper-lined plate to drain excess fat.
  4. Discard all but 1 tablespoon of sausage drippings from the pot.
  5. Add diced onion and minced garlic to the pot; sauté for 3-4 minutes until onion is translucent.
Cooking
  1. Stir in the beef broth, water, diced tomatoes, shredded carrot, dried basil, dried oregano, tomato sauce, and reserved sausage.
  2. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
  3. Skim visible fat from the surface, then stir in chopped parsley and cover. Continue cooking for another 30 minutes.
  4. Add fresh tortellini and heavy cream. Cook for an additional 10 minutes until tortellini is tender.
Serving
  1. Serve hot, garnished with fresh parsley, basil, and grated Parmesan cheese.

Notes

Best served hot, optionally pair with crusty bread or a light salad. Store leftovers in an airtight container for up to 3 days. Can be frozen for 2-3 months.