Hearty Dutch Oven Tortellini

This Dutch oven tortellini soup with sausage is my go-to when I want a comforting meal that fills the house with amazing aromas. It combines Italian sausage, fresh tortellini, and a creamy tomato broth for a satisfying dinner that feels special but comes together with surprisingly little fuss.

I first made this after craving something warm on a chilly weekend. It quickly became a family favorite because it feels indulgent without being complicated

Ingredients

• Italian sausage: brings hearty richness and a savory spice, choose mild or spicy depending on your taste
• Olive oil: helps brown the sausage and sauté the aromatics, pick a good quality extra virgin for best flavor
• Onion and garlic: build the aromatic base, always use fresh for the most vibrant taste
• Beef broth and water: form the flavorful liquid base, homemade broth adds extra depth if you have it
• Diced tomatoes and tomato sauce: provide acidity and sweetness choose the best quality tinned tomatoes that taste fresh and bright
• Carrot: adds subtle sweetness and texture, fresh and firm is best
• Dried basil and oregano: introduce classic Italian herb notes—opt for fragrant and not too old
• Fresh parsley and basil: finish with freshness and color, pick bright green leaves with no wilting
• Fresh tortellini pasta: cooks quickly and adds comforting chewy bites, use store-bought fresh tortellini or homemade if you have time
• Heavy cream: mellows acidity and creates a silky broth, full-fat variants lend richness over lighter versions
• Parmesan cheese topping: adds umami and a salty contrast, freshly grated Parmesan works best

Instructions

Build The Sausage Base:

In your Dutch oven, heat the olive oil over medium heat, then add the Italian sausage with casings removed. Cook for 5 to 7 minutes, breaking apart as it browns. Getting a good sear on the sausage develops deep flavor.

Remove And Drain Sausage:

Once browned, transfer the sausage to a plate lined with paper towels to drain excess fat. This keeps the soup from becoming greasy. Discard all but one tablespoon of the sausage drippings in the pot.

Sauté Aromatics:

Using the remaining sausage fat in the pot, add the diced onion and minced garlic. Cook over medium heat for 3 to 4 minutes until softened and fragrant. This slowly builds the flavor base without burning the garlic.

Combine Broth And Veggies:

Stir in the beef broth, water, diced tomatoes, shredded carrot, dried basil, dried oregano, and tomato sauce. Return the drained sausage to the pot and mix everything together well.

Simmer The Soup:

Bring the mixture to a boil over medium-high heat. Then reduce to low and let it simmer uncovered for 30 minutes. This allows all the flavors to meld beautifully.

Skim And Add Fresh Herbs:

After 30 minutes, skim any visible fat from the surface for a cleaner broth. Stir in the chopped fresh parsley. Cover the soup and cook for another 30 minutes. The gentle simmer softens the carrots and intensifies flavor.

Finish With Tortellini And Cream:

Add the fresh tortellini pasta directly into the soup along with the heavy cream. Cook for an additional 10 minutes until the tortellini is tender but still firm to the bite and the broth is creamy.

Serve And Garnish:

Ladle the soup into bowls and garnish generously with freshly chopped basil, parsley, and grated Parmesan cheese for bright, savory notes that contrast the rich broth.

My favorite part of this soup is adding the fresh herbs at the end — it makes the whole pot burst with freshness. This soup always reminds me of weekend family dinners where we gathered around the table with plates full and happy bellies.

Storage Tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove to prevent overcooking the tortellini. For longer storage, freeze in portioned containers but omit cheese and fresh herbs prior to freezing.

Ingredient Swaps

Swap Italian sausage for turkey or chicken sausage for a leaner option Use vegetable broth instead of beef broth for a lighter twist or if cooking vegetarian replace sausage with mushrooms or lentils If fresh tortellini is unavailable, dried tortellini works but may need additional cooking time

Serving Ideas

Serve the soup with crusty garlic bread for dipping or a simple green salad on the side A drizzle of olive oil or a sprinkle of red pepper flakes adds extra flavor impact at the table Pair with a crisp white wine like Pinot Grigio or a bright sparkling water with lemon

This soup captures the warmth you crave on a chilly night and the satisfaction of a home-cooked meal that feels fancy but is easy enough for a weeknight. Enjoy the cozy vibes and hearty flavors.

Frequently Asked Recipe Questions

→ What type of sausage works best in this tortellini stew?

Italian sausage, preferably mild or hot depending on taste, provides a rich and savory base that complements the broth and pasta well.

→ Can I make this dish without the heavy cream?

Yes, skipping the cream results in a lighter, more broth-forward dish, but keep in mind it reduces the richness and smooth mouthfeel.

→ How do I prevent the tortellini from overcooking?

Add the tortellini toward the final cooking stage, simmering just until they are tender but still hold their shape, usually about 10 minutes.

→ What herbs enhance the flavor of this dish?

Fresh basil and parsley brighten and complement the savory sausage and tomato base, while dried oregano and basil add subtle depth during cooking.

→ Is it necessary to brown the sausage before adding to the stew?

Browning the sausage develops a deeper flavor and renders fat that enriches the broth, making it a key step for robust taste.