Lasagna Soup with Tortellini

Lasagna soup is a modern take on traditional lasagna that encapsulates the essence of the classic dish in a bowl. The origins of lasagna soup can be traced back to the desire for a quicker, easier way to enjoy lasagna without the need for extensive layering and baking. Instead of baking the pasta and sauce together, this innovative version combines all the elements in a single pot.

Comfort food just got a delicious twist! Try this Hearty Lasagna Soup with Tortellini, blending all your favorite lasagna flavors into a warm, cozy bowl. Perfect for family dinners or gatherings, this adaptable recipe allows you to customize ingredients based on your tastes—whether you’re a meat lover or prefer a veggie-packed option. Quick to prepare and easy to clean up, it's ideal for busy weeknights. Discover your new favorite comfort dish! #LasagnaSoup #ComfortFood #Tortellini #CozyRecipes #QuickMeals #FamilyDinner

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Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

1 pound ground Italian sausage (mild or spicy, as desired)

1 can (28 ounces) crushed tomatoes

4 cups chicken or vegetable broth

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional)

Salt and pepper to taste

2 cups cheese-filled tortellini (fresh or frozen)

4 cups fresh spinach (or kale)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

Fresh basil, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.

Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Add the ground Italian sausage to the pot, breaking it apart with a wooden spoon. Brown the meat for about 5-7 minutes until fully cooked.

Pour in the crushed tomatoes, chicken (or vegetable) broth, and stir in the tomato paste.

Season the mixture with dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the soup to a gentle boil.

Once boiling, reduce the heat and allow the soup to simmer for about 15 minutes to meld the flavors.

Stir in the cheese-filled tortellini and cook according to package instructions, typically 4-5 minutes.

Add the fresh spinach (or kale) to the pot, stirring until wilted, about 2 minutes.

To serve, ladle the soup into bowls. Top each bowl with a generous dollop of ricotta cheese and a sprinkle of shredded mozzarella.

Garnish with fresh basil leaves for an added touch.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6