Dutch Oven Tortellini Soup (Printable Version)

Savor a rich tortellini dish with Italian sausage, fresh herbs, and a creamy, tomato-infused broth.

# Ingredients Required:

→ Meat

01 - 450 g Italian sausage, casings removed

→ Oils and Fats

02 - 30 ml olive oil

→ Vegetables and Aromatics

03 - 1 medium onion, diced
04 - 4 cloves garlic, minced
05 - 1 carrot, shredded

→ Liquids

06 - 1.2 L beef broth
07 - 240 ml water

→ Canned Goods

08 - 400 g diced tomatoes, canned
09 - 225 g tomato sauce, canned

→ Herbs and Spices

10 - 1 teaspoon dried basil
11 - 0.5 teaspoon dried oregano
12 - 3 tablespoons fresh parsley, chopped
13 - Fresh basil, chopped, for garnish

→ Pasta

14 - 225 g fresh tortellini pasta

→ Dairy

15 - 240 ml heavy cream
16 - Grated Parmesan cheese, for garnish

# Guide to Cooking:

01 - Heat olive oil in a Dutch oven over medium heat. Add Italian sausage and cook for 5 to 7 minutes until browned.
02 - Transfer browned sausage to a paper-lined plate to drain excess fat.
03 - Discard all but 15 ml of the sausage drippings from the pot.
04 - Using the remaining drippings, sauté diced onion and minced garlic over medium heat for 3 to 4 minutes until softened.
05 - Add beef broth, water, diced tomatoes, shredded carrot, dried basil, dried oregano, tomato sauce, and drained sausage to the pot. Stir well.
06 - Bring mixture to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
07 - Skim any visible fat from the surface, stir in fresh parsley, then cover and simmer for an additional 30 minutes.
08 - Stir in fresh tortellini and heavy cream, then cook for 10 more minutes until pasta is tender and broth is creamy.
09 - Dish soup into bowls and garnish with additional fresh parsley, chopped basil, and grated Parmesan cheese before serving.

# Extra Suggestions:

01 - Adjust heavy cream quantity according to desired richness.
02 - For a spicier profile, substitute with hot Italian sausage.
03 - Use fresh herbs generously to enhance flavor and presentation.

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