Lasagna Soup with Tortellini (Print Version)

Comforting soup blending lasagna flavors with cheesy tortellini in a rich tomato broth.

# What You'll Need:

→ Meats

01 - 1 lb Italian sausage, casings removed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 (14.5 oz) can crushed tomatoes
06 - 1 (14.5 oz) can diced tomatoes

→ Broth & Liquids

07 - 5 cups low-sodium chicken broth

→ Pasta

08 - 10 oz cheese tortellini

→ Spices & Herbs

09 - 1 tsp dried basil
10 - 1 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/4 tsp red pepper flakes
13 - Salt and black pepper

→ Dairy & Cheese

14 - 1/2 cup heavy cream
15 - 1 cup shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese

→ Garnish

17 - Fresh basil or parsley, chopped

# Directions:

01 - In a large Dutch oven or soup pot over medium heat, cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through. Drain excess fat if necessary.
02 - Add chopped onion, garlic, and red bell pepper. Sauté for 3-4 minutes until softened and fragrant.
03 - Stir in crushed tomatoes, diced tomatoes, chicken broth, basil, oregano, thyme, red pepper flakes, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
04 - Add cheese tortellini and cook according to package directions (usually 5-7 minutes) until tender.
05 - Stir in heavy cream for a richer, creamier soup.
06 - Remove from heat, then stir in mozzarella and Parmesan until melted and combined.
07 - Ladle soup into bowls and garnish with fresh basil or parsley.

# Expert Tips:

01 -
  • Everything you love about lasagna happens in one pot in under 45 minutes
  • The tortellini stay perfectly tender and soak up all that Italian sausage flavor
  • Leftovers taste even better the next day, if they last that long
02 -
  • The soup will continue thickening as it sits, so stop the simmer while the tortellini still have the slightest bite to them
  • Removing the pot from heat before adding the cheese prevents it from separating into those sad little oily streaks
  • If you're making this ahead, undercook the tortellini by two minutes and add fresh broth when reheating
03 -
  • Leftovers reheat beautifully on the stove with a splash of broth to loosen everything up
  • The tortellini will absorb liquid overnight, so you might need to thin it out when reheating

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