Description
This Hearty Dutch Oven Sausage Tortellini Soup is a comforting and flavorful one-pot meal perfect for chilly days. Packed with Italian sausage, fresh vegetables, tender cheese tortellini, and leafy greens, this soup combines savory and fresh flavors in every spoonful. Simple to prepare in a Dutch oven, it’s an ideal dinner option that warms you up from the inside out.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage (mild or spicy, based on preference)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 red bell pepper, diced
Soup Base
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
- 1 tablespoon olive oil
Pasta and Greens
- 1 package (9 oz) fresh cheese tortellini
- 2 cups fresh spinach or kale, roughly chopped
Garnish
- Grated Parmesan cheese, for serving
Instructions
- Brown the Sausage: In a large Dutch oven, heat the olive oil over medium heat. Add the Italian sausage, breaking it apart with a spoon as it cooks. Sauté until browned, about 5-7 minutes.
- Sauté Onions: Add the diced onion to the pot and cook for another 3 minutes, or until the onion becomes translucent.
- Cook Vegetables: Stir in the minced garlic, carrots, celery, and red bell pepper, cooking for an additional 5 minutes until the vegetables start to soften.
- Add Liquids: Pour in the chicken broth and add the diced tomatoes with their juice. Mix well to combine all the ingredients.
- Season the Soup: Season the soup with dried basil, dried oregano, red pepper flakes (if using), and salt and pepper to taste. Bring the soup to a gentle boil.
- Simmer: Once boiling, reduce the heat and let it simmer for about 10 minutes to allow the flavors to meld.
- Cook Tortellini: Add the cheese tortellini to the pot and cook according to the package instructions, usually about 3-5 minutes, until they float to the top.
- Add Greens: Stir in the fresh spinach or kale and allow it to wilt for about 2-3 minutes.
- Final Taste and Serve: Taste the soup and adjust seasoning if necessary. Serve hot and garnish with grated Parmesan cheese.
Notes
- Use mild or spicy Italian sausage depending on your preference for heat.
- Fresh tortellini cooks quickly; do not overcook to avoid mushy pasta.
- Spinach or kale can be substituted with other leafy greens like Swiss chard.
- For a vegetarian version, omit the sausage and substitute chicken broth with vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
