Lasagna Soup with Tortellini (Print Version)

A rich tomato-based soup with Italian sausage, vegetables, and cheesy tortellini capturing classic lasagna flavors in a comforting bowl.

# What You 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, to taste

→ 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 instructions (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. Ladle soup into bowls and garnish with fresh basil or parsley.

# Insider Tips:

01 -
  • It delivers every single lasagna flavor you love in about a third of the time and effort
  • The cheesy tortellini floating in that rich tomato broth feels like a warm hug on the coldest days
  • Leftovers somehow taste even better the next day, if they last that long
02 -
  • The tortellini will continue soaking up broth as it sits, so if you are planning to save leftovers, consider slightly undercooking the pasta
  • Removing the pot from heat before adding cheese prevents the dairy from separating and looking grainy
  • The red pepper flakes build up heat slowly, so start with less if you are sensitive to spice
03 -
  • Let the soup sit for about 5 minutes off the heat before serving to allow it to thicken slightly
  • Grate your own Parmesan instead of buying pre-grated for way better melting and flavor

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