Cozy Dutch Oven Tortellini

This tortellini soup made in a Dutch oven with sausage is my favorite for comfort food that fills the kitchen with wonderful smells. It blends Italian sausage, fresh tortellini, and a creamy tomato broth for a delicious meal that feels special but is surprisingly easy to whip up.

I made this dish first when I wanted something warm on a cold weekend. It didn’t take long before it turned into a family favorite since it feels fancy but isn’t tricky at all

What You Need

• Italian sausage: gives a rich, tasty spice—you can go mild or spicy depending on what you like
• Olive oil: browns the sausage and softens the aromatics, choose a good extra virgin for better taste
• Onion and garlic: create the base flavor, fresh ones always taste best
• Beef broth and water: make the broth base, homemade broth adds more flavor if you have it
• Diced tomatoes and tomato sauce: add brightness and a bit of sweetness, pick good quality canned tomatoes for freshness
• Carrot: offers a little sweetness and texture, fresh and firm works best
• Dried basil and oregano: bring in classic Italian herb flavors—go for fragrant and not old
• Fresh parsley and basil: added at the end for freshness and color, choose bright green and lively leaves
• Fresh tortellini pasta: cooks quick and gives a nice chew, use store-bought fresh or homemade if you like
• Heavy cream: smooths out the acidity and makes the broth silky, full-fat gives more richness
• Parmesan cheese topping: brings salty umami, freshly grated is best

How To Make

Cook Sausage First:

Start by heating olive oil in the Dutch oven over medium heat. Add the Italian sausage without casings and cook for 5 to 7 minutes, breaking it up as it browns. Getting a nice brown color adds great flavor.

Drain Sausage:

Once browned, move the sausage onto paper towels to soak up extra grease. Leaving only about a tablespoon of the fat in the pot helps keep the soup from being oily.

Cook Onion And Garlic:

Use the leftover sausage fat to sauté diced onion and minced garlic over medium heat for 3 to 4 minutes until soft and smelling good. This makes a tasty base without burning the garlic.

Add Broth And Veggies:

Pour in beef broth, water, diced tomatoes, shredded carrot, dried basil, dried oregano, and tomato sauce. Toss the drained sausage back into the pot and stir everything up.

Let Soup Simmer:

Turn heat up to get it boiling, then lower to a gentle simmer. Let it bubble away uncovered for 30 minutes so all the flavors can mix nicely.

Skim Fat And Add Fresh Herbs:

After 30 minutes, skim off any fat floating on top for a cleaner broth. Stir in chopped parsley, cover the pot, and simmer for another 30 minutes. This softens the carrots and deepens flavor.

Add Tortellini And Cream Last:

Put fresh tortellini into the soup along with heavy cream. Cook another 10 minutes until tortellini is soft but still has bite and the broth turns creamy.

Serve With Toppings:

Spoon soup into bowls and top with fresh chopped basil, parsley, and grated Parmesan cheese for bright, savory flavors that pop against the rich broth.

My favorite thing is tossing in fresh herbs right near the end — it makes the whole pot come alive with brightness. This soup always reminds me of cozy family dinners where everyone was stuffed and smiling around the table.

Storing Tips

Keep leftovers in a sealed container in the fridge for up to 4 days. Heat it slowly on the stove so the tortellini won’t get mushy. If freezing, portion it out but leave off the cheese and fresh herbs before freezing.

Swap Ideas

You can swap Italian sausage for turkey or chicken sausage if you want it leaner Use veggie broth instead of beef for a lighter flavor or vegetarian option Replace sausage with mushrooms or lentils if skipping meat If you don’t have fresh tortellini, dried works too but will take longer to cook

Serving Tips

Enjoy with crispy garlic bread to dip or a simple green salad on the side A little drizzle of olive oil or sprinkle of red pepper flakes adds some kick Pair it with a crisp white wine like Pinot Grigio or some sparkling water with lemon for freshness

This soup brings the cozy warmth you want on a chilly night, plus that feel-good satisfaction of a homemade meal that seems fancy yet is easy for any night. Enjoy the hearty vibe and rich taste.

Frequently Asked Cooking Questions

→ Which sausage suits this tortellini stew best?

Mild or spicy Italian sausage works great here, adding a tasty, rich kick that blends nicely with the broth and pasta.

→ Is it okay to skip the heavy cream?

Absolutely, leaving out the cream makes the dish lighter and broth-focused but remember it won’t be as rich or smooth.

→ How to stop the tortellini from getting mushy?

Put in the tortellini close to the end and cook just until they’re tender but still hold shape—about 10 minutes usually does it.

→ What herbs make this dish taste better?

Parsley and fresh basil add a fresh pop that lifts the sausage and tomato flavors. Dried basil and oregano work well too for a subtle boost while cooking.

→ Do I have to brown the sausage first?

Yep, browning the sausage is important because it creates deeper flavors and releases fat that makes the broth taste richer.