Lasagna Soup with Tortellini (Printable)
Hearty Italian sausage and tomato soup enriched with cheesy tortellini
# What You'll Need:
→ Meats
01 - 1 lb Italian sausage, casings removed, mild or spicy
→ 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, fresh or refrigerated
→ 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, to taste
→ Dairy & Cheese
14 - 1/2 cup heavy cream, optional
15 - 1 cup shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
→ Garnish
17 - Fresh basil or parsley, chopped, optional
# How-To Steps:
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 if desired.
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, if desired.
# Expert Advice:
01 -
- Everything you adore about lasagna arrives in your bowl in under an hour
- The tortellini trick means no noodle-boiling or layering drama
- Leftovers taste even better the next day, if they survive that long
02 -
- The tortellini absorbs broth rapidly, so your soup might become more like a stew by day two
- Adding cream at the end prevents separation and keeps the texture velvety smooth
03 -
- Grate your own Parmesan instead of buying pre-grated for melting that actually works
- Let the soup rest 5 minutes before serving to let flavors settle