Lasagna Soup with Tortellini

The first time I made this soup, it was actually a happy accident when I was too tired to layer traditional lasagna but craving those exact flavors. My roommate walked in mid-simmer, took one deep breath of the Italian sausage and tomatoes bubbling away, and asked if we were having a special occasion dinner. Now whenever I make it, I think about how something born from exhaustion became one of my most requested comfort food recipes.

Last winter during a terrible snowstorm, my neighbor texted that she was stuck at home with a sick kid and nothing cooking. I brought over a pot of this soup, and she later told me her son actually ate two bowls and asked for seconds despite barely having an appetite all week. There is something about the combination of creamy broth and little pasta pockets that just makes people feel better.

Ingredients

• Italian sausage: The casings need to come off so the meat crumbles beautifully into the soup, creating those perfect little flavor pockets throughout every spoonful
• Onion, garlic, and red bell pepper: This trio builds the aromatic foundation, with the red pepper adding sweetness that balances the acidity of the tomatoes
• Crushed and diced tomatoes: Using both gives you body from the crushed ones and satisfying texture from the diced ones
• Chicken broth: Low sodium lets you control the salt level, and chicken base provides a deeper backbone than vegetable broth would
• Cheese tortellini: Fresh or refrigerated pasta holds up better in soup than dried varieties, and the cheese filling melts slightly into the broth
• Dried herbs: Basil, oregano, and thyme need time in the hot liquid to rehydrate and release their oils, so add them early
• Heavy cream: Completely optional, but it transforms the soup from rustic to luxurious with just a small splash
• Mozzarella and Parmesan: Stirring these in at the end creates those gorgeous melted cheese strands that make every bowl feel indulgent

Instructions

Brown the sausage to perfection:

Cook the Italian sausage in your large Dutch oven over medium heat, breaking it apart constantly with your wooden spoon until it is thoroughly browned and no longer pink. Drain any excess fat if there is more than a tablespoon or two pooling at the bottom.

Build the flavor base:

Add the chopped onion, minced garlic, and diced red bell pepper directly into the pot with the sausage. Sauté everything together for about 4 minutes until the vegetables have softened and your kitchen smells amazing.

Create the soup base:

Pour in both cans of tomatoes and the chicken broth, then add the basil, oregano, thyme, red pepper flakes, salt, and pepper. Bring everything to a gentle boil, then lower the heat and let it simmer for 15 minutes so the flavors really meld together.

Add the tortellini:

Drop the cheese tortellini into the simmering soup and cook them right in the liquid according to the package directions, usually about 5 to 7 minutes until they are tender and floating.

Add the creamy finish:

If you are using the heavy cream, stir it in now for a richer soup. Remove the pot completely from the heat source before adding the shredded mozzarella and grated Parmesan, stirring constantly until both cheeses are completely melted and incorporated.

Serve it up:

Ladle the hot soup into bowls immediately and sprinkle the tops with fresh chopped basil or parsley if you have some on hand.

Save

My dad called me last week saying he had tried making this soup but something was off. After asking a few questions, I realized he had used dried tortellini, which turned into mush after absorbing all the liquid. We had a good laugh about it, and now he keeps a package of fresh tortellini in his fridge specifically for when the soup craving hits.

Making It Your Own

I have discovered that this soup is incredibly forgiving and welcomes substitutions. Sometimes I use ground turkey or chicken when I want something lighter, and honestly, the flavor is still fantastic. The key is seasoning the meat well while it browns, since turkey and chicken are milder than sausage. You could also go completely vegetarian with plant-based sausage and vegetable broth for an equally satisfying meal that still feels hearty and comforting.

The Bread Situation

Never serve this soup without something to soak up that incredible broth. I keep a baguette in the freezer specifically for lasagna soup nights, toasted until golden and rubbed with raw garlic while still warm. The way the crispy bread softens as it dips into the cheesy tomato soup is just part of the experience. A simple green salad with bright vinaigrette cuts through the richness beautifully and makes the whole meal feel complete without being too heavy.

Leftover Secrets

This soup actually develops even more flavor overnight as all the ingredients continue mingling in the refrigerator. I always make a double batch just to ensure we have lunch for the next couple of days. The one thing to remember is that the pasta will continue absorbing liquid, so you might need to add a splash of broth when reheating. Trust me, after one bite of the leftovers, you will understand why having extra is never a problem.

• Store leftovers in airtight containers for up to four days in the refrigerator
• Reheat gently over medium-low heat, stirring occasionally to prevent the cheese from separating
• Freeze individual portions without the tortellini if you want to meal prep for later

Save

There is nothing quite like standing at the stove with a spoonful of bubbling soup, tasting that perfect balance of creamy tomato and melted cheese, and knowing it is going to make someone happy. That right there is why this recipe earned a permanent spot in my regular rotation.

Common Recipe Questions

→ Can I make this soup vegetarian?

Absolutely. Substitute plant-based sausage for the Italian sausage and swap chicken broth for vegetable broth. The result remains hearty and flavorful.

→ How long does this soup keep?

Store in an airtight container for up to 4 days. The tortellini may absorb broth, so add additional liquid when reheating. Freezing is possible but the pasta texture may change slightly.

→ Can I use dried tortellini instead of fresh?

Yes, dried tortellini works well. You may need to adjust cooking time slightly—dried pasta typically requires a few extra minutes to become tender.

→ Is the heavy cream necessary?

No, it's optional. The soup is delicious without it. The cream adds richness and mellows the tomato acidity, but the soup remains satisfying with just the cheese blend.

→ What other proteins work in this soup?

Ground beef, turkey, or chicken make excellent alternatives to Italian sausage. For a lighter version, try browned ground turkey with additional Italian herbs.

→ Can I add more vegetables?

Certainly. Spinach, kale, or zucchini blend seamlessly. Add leafy greens during the last few minutes of cooking to maintain texture.