Lasagna Soup with Tortellini

Snow was falling outside my kitchen window when I first threw together this lasagna soup. I had been craving lasagna but wanted something faster, so I dumped everything in the pot and hoped for the best. The smell of Italian sausage and tomatoes bubbling away made the whole house feel cozy in minutes.

My roommate walked in from the cold and literally stood over the pot inhaling the steam. We ended up eating straight from the soup pot with wooden spoons while standing at the stove because neither of us could wait another second to dig in.

Ingredients

• Italian sausage: This is the flavor foundation so use good quality sausage and do not skip the step of browning it well
• Onion, garlic, and red bell pepper: The aromatic base that builds layers of flavor, take your time sautéing them until they are soft and fragrant
• Crushed and diced tomatoes: Using both gives you body and texture, the crushed tomatoes thicken the broth while the diced add nice chunks
• Chicken broth: Low sodium lets you control the salt level, but any broth works in a pinch
• Cheese tortellini: Fresh or refrigerated pasta cooks up tender and cheesy, freeze dried tortellini can get mushy so avoid that
• Dried herbs and spices: Basil, oregano, and thyme create that classic Italian herb blend, red pepper flakes add subtle warmth
• Heavy cream: Optional but makes it velvety and luxurious, try it once and you might never go back
• Mozzarella and Parmesan: The finishing cheeses melt into the hot soup creating those irresistible cheesy strings

Instructions

Brown the sausage:

Cook the Italian sausage in your soup pot over medium heat, breaking it into small pieces until it is nicely browned and cooked through. Drain any excess fat if there is a lot pooling.

Sauté the vegetables:

Add the onion, garlic, and red bell pepper to the pot with the sausage. Cook for about 4 minutes until the vegetables are soft and smell amazing.

Build the soup base:

Pour in both cans of tomatoes, the broth, and all the herbs and spices. Bring everything to a gentle bubble then lower the heat and let it simmer for 15 minutes so the flavors meld together.

Cook the tortellini:

Drop the cheese tortellini into the simmering soup and cook for 5 to 7 minutes until the pasta is tender. Fresh pasta cooks faster than dried so keep an eye on it.

Add the cream:

Stir in the heavy cream now if you are using it. Watch how it transforms the soup into something silky and rich.

Melt in the cheese:

Remove the pot from the heat completely. Stir in the mozzarella and Parmesan until they are fully melted and the soup is wonderfully cheesy.

Serve it up:

Ladle the hot soup into bowls and sprinkle fresh basil or parsley on top if you have some handy.

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This soup became my go to for sick friends and new parents because it is so easy to double and freezes beautifully. Something about a steaming bowl of cheesy tomatoey comfort just makes people feel cared for.

Making It Your Own

I have discovered that a handful of fresh spinach or kale stirred in during the last 2 minutes of cooking adds both nutrition and color. The greens wilt into the hot broth and become silky, almost melting into each spoonful.

What To Serve Alongside

A hunk of crusty bread is non negotiable for soaking up every last drop of the broth. I usually grab a loaf from the bakery and slice it thick so everyone can dunk to their hearts content.

Make Ahead Magic

This soup actually tastes better the next day when the flavors have had time to deepen. I make a big batch on Sunday and keep it in the refrigerator for easy weeknight dinners, just hold off on adding the tortellini until you reheat it.

• Cook the tortellini separately if you plan to freeze the soup, then add it when reheating
• The soup will thicken in the fridge, add a splash of broth when warming it up
• Leftovers keep for 4 days in the refrigerator or freeze for up to 3 months

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This is the kind of recipe that makes your kitchen feel like the heart of the home, filling it with warmth and wonderful smells.

Recipe FAQs

→ Can I make this vegetarian?

Use plant-based Italian sausage crumbles and swap chicken broth for vegetable broth. The result remains hearty and satisfying.

→ What type of tortellini works best?

Fresh refrigerated cheese tortellini cooks evenly and absorbs flavor beautifully. Frozen works too—add directly to simmering broth.

→ Can I freeze leftovers?

Freeze without the pasta. Tortellini becomes mushy when frozen. Cook fresh tortellini when reheating for best texture.

→ How can I add more vegetables?

Spinach or kale added in the last 3-4 minutes wilts perfectly. Zucchini or mushrooms can sauté with the onions.

→ What should I serve alongside?

Crusty garlic bread soaks up the cheesy broth. A crisp green salad with vinaigrette balances the richness.

→ Can I make it spicier?

Use hot Italian sausage instead of mild. Add extra red pepper flakes or a pinch of cayenne to taste.