Lasagna Soup with Tortellini (Printable)

Hearty soup capturing lasagna flavors with cheesy tortellini, Italian sausage, and melted mozzarella in a rich tomato broth.

# Ingredient List:

→ 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, optional
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 Make:

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.
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, if desired.

# Expert Tips:

01 -
  • All the comfort of lasagna in about one third of the time and with a fraction of the effort
  • The tortellini act like tiny cheese filled ravioli that soak up the tomato broth beautifully
  • Perfect for feeding a crowd or having leftovers that taste even better the next day
02 -
  • The tortellini will continue absorbing liquid if left in the soup too long, so serve promptly or add extra broth before storing leftovers
  • Italian sausage spice levels vary wildly between brands, so taste your broth before adding extra salt
  • The cream prevents the cheese from seizing up, so add it before the cheese if you are including both
03 -
  • Make the soup base up to two days ahead and add the tortellini when reheating to prevent mushy pasta
  • Leftovers taste even better after the flavors have melded overnight in the refrigerator

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