Easy Tortellini Lasagna Soup Recipe

Here’s my go-to tortellini lasagna soup recipe that combines all the flavors of traditional lasagna with the comfort of a warm, hearty soup. It’s got everything you love – cheese-filled tortellini, rich tomato broth, and plenty of Italian seasonings mixed in.

This soup has become one of our family favorites during the colder months. I often make a double batch because my kids always ask for seconds, and honestly, it tastes even better the next day when all the flavors have had time to come together.

What Kind of Tortellini Should I Use?

For this soup recipe, fresh refrigerated tortellini is your best bet since it holds up better in the broth than dried varieties and cooks more quickly. You’ll find these in the refrigerated section of your grocery store, usually near the fresh pasta or cheese. While cheese tortellini is specified here, you could also use other filled varieties like spinach and cheese or even meat-filled tortellini – just make sure to stick with the same amount (20 oz) called for in the recipe. If you can’t find fresh tortellini, frozen will work too, though you might need to add an extra minute or two to the cooking time.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some easy swaps you can try:

• Ground meats: You can use all ground beef or all Italian sausage instead of the mix. Ground turkey or chicken also work well – just add an extra teaspoon of Italian seasoning to make up for the flavor difference.
• Tortellini: While fresh tortellini gives the best texture, frozen works too. You can also use different tortellini flavors like spinach or mushroom. In a pinch, regular small pasta shapes like small shells or orecchiette will do.
• Heavy cream: Half-and-half can work instead of heavy cream. For a lighter version, try whole milk mixed with 2 tablespoons of cornstarch.
• Cheese blend: Don’t worry if you don’t have all three kinds of cheese. You can use just mozzarella and parmesan, or substitute with an Italian cheese blend. Just make sure to use at least one melting cheese like mozzarella.
• Marinara sauce: Any tomato-based pasta sauce works here. You can even use plain tomato sauce and add extra Italian seasoning.
• Beef stock: Chicken or vegetable stock can replace beef stock, though the soup will be slightly lighter in color and flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tortellini soup is overcooking the pasta – adding the tortellini too early will result in mushy, broken pieces that fall apart in your soup, so wait until the last 5-7 minutes of cooking to add them in. Another common error is rushing the meat-browning process – take your time to properly brown the ground beef and Italian sausage until they develop a nice crust, as this creates a deeper, richer flavor base for your soup. If you’re worried about the cream curdling (which can happen if added too quickly to hot liquid), try tempering it first by slowly stirring in a ladle of hot soup to the cream before adding it back to the pot. For the best cheese pull and melt, make sure to add your cheese gradually while stirring constantly, and keep the heat on low to prevent the cheese from becoming stringy or clumping together.

What to Serve With Tortellini Lasagna Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A fresh green salad with crisp romaine, cherry tomatoes, and a light Italian dressing helps balance out the richness of the soup. Warm, crusty garlic bread or breadsticks are perfect for soaking up every last drop of the flavorful broth. If you’re feeding a crowd, you might want to add a simple antipasto platter with olives, marinated vegetables, and some thin-sliced Italian meats to round out your meal.

Storage Instructions

Keep Fresh: This cozy tortellini lasagna soup will stay good in the fridge for up to 4 days when stored in an airtight container. Just keep in mind that the tortellini might absorb more liquid as it sits, making the soup thicker – but that’s not necessarily a bad thing!

Freeze: If you want to freeze this soup, I recommend doing it before adding the tortellini and cream. Store the base in freezer-safe containers for up to 3 months. When you’re ready to eat, thaw overnight in the fridge, then heat it up and add fresh tortellini and cream while reheating.

Reheat: Warm up your soup on the stovetop over medium-low heat, stirring occasionally. You might need to add a splash of broth or water since the pasta tends to soak up the liquid. For smaller portions, the microwave works well too – just heat in 1-minute intervals, stirring between each.

Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2800-3200
• Protein: 150-180 g
• Fat: 180-210 g
• Carbohydrates: 120-140 g

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound ground beef
• 1/2 pound italian sausage, ground
• 1 medium yellow onion, diced (about 1 cup)
• 1 tablespoon minced garlic
• 1 tablespoon italian herbs
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 1 jar (24 oz) marinara sauce
• 4 cups beef stock (32 oz)
• 1 can crushed tomatoes (28 oz)
• 1 bag fresh cheese tortellini (20 oz, refrigerated)
• 1/2 cup heavy cream
• 1 cup shredded mozzarella cheese (about 113 g)
• 1/2 cup romano cheese, shredded (approximately 50 g)
• 1/2 cup parmesan, shredded (around 50 g)
• Grated parmesan, for topping
• Chopped fresh parsley, for topping

Step 1: Cook the Meat and Aromatics

Begin by adding oil to a large pot over medium heat.

Once the oil is hot, add ground beef, Italian sausage, chopped onions, minced garlic, Italian seasoning, salt, and pepper.

Cook for about 8-10 minutes, stirring occasionally and breaking up the meat until it is no longer pink.

If there’s excess grease, drain it carefully to keep the soup from being too oily.

Step 2: Add Liquids and Simmer

Pour in the sauce, beef broth, and crushed tomatoes into the pot.

Stir everything together to combine the flavors and bring the mixture to a simmer.

This will create a flavorful base for your soup.

Step 3: Cook the Tortellini

Once the soup is simmering, add in the tortellini.

Cook for about 5 minutes or until the tortellini is tender and cooked through.

Stir gently from time to time to prevent the tortellini from sticking together or breaking apart.

Step 4: Add Cream and Cheese

Reduce the heat to low and add heavy cream along with your choice of cheeses.

Stir continuously until the cheeses are fully melted and incorporated into the soup, creating a rich and creamy texture.

Step 5: Garnish and Serve

Garnish the soup with fresh parsley for a pop of color.

Serve the soup warm, and consider offering extra Parmesan cheese on the side for those who want an extra cheesy experience.

Enjoy your comforting and savory tortellini soup!