Lasagna Soup with Tortellini (Printable Version)
Hearty Italian soup with sausage, tomatoes, and cheesy tortellini capturing classic lasagna flavors.
# 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, to taste
→ Dairy & Cheese
14 - 1/2 cup heavy cream
15 - 1 cup shredded mozzarella cheese
16 - 1/2 cup grated Parmesan cheese
# How to Make It:
01 - Cook Italian sausage in a large Dutch oven over medium heat, breaking apart with a spoon until browned and cooked through. Drain excess fat if needed.
02 - Add chopped onion, garlic, and red bell pepper to the pot. 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 for 5-7 minutes until tender according to package directions.
05 - Remove from heat. Stir in heavy cream if using, then add mozzarella and Parmesan until melted and fully incorporated.
06 - Ladle soup into bowls and garnish with chopped fresh basil or parsley.
# Expert Tips:
01 -
- All those cheesy tomatoey comforts without two hours of assembly time
- The tortellini soak up that garlicky sausage broth like tiny flavor sponges
02 -
- Tortellini keeps cooking even after you turn off the heat, so slightly undercook them in the pot to avoid mushy pasta later
- The cheese will thicken the soup considerably as it cools, so you might want to splash in extra broth when reheating leftovers
03 -
- Grate your Parmesan fresh instead of buying pregrated, it makes a shocking difference in how well it melts
- Let the soup rest for 5 minutes off heat before serving so the flavors settle and it thickens slightly