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Tortellini Lasagna Soup

All the comforting flavors of a classic lasagna—rich tomato sauce, savory Italian sausage, and gooey cheese—transformed into a quick and easy one-pot soup with cheesy tortellini.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Olive oil
  • 1 lb Italian sausage mild or hot, casings removed
  • 1 Yellow onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Tomato paste
  • 1 28 oz can Crushed tomatoes
  • 4 cups Chicken broth low-sodium recommended
  • 1 tsp Dried oregano
  • 1/2 tsp Dried basil
  • 1/4 tsp Red pepper flakes optional, for heat
  • 1 9 oz package Cheese tortellini fresh or frozen
  • 2 cups Fresh spinach roughly chopped
  • 1 cup Ricotta cheese whole milk or part-skim
  • 1 cup Shredded mozzarella cheese
  • Fresh basil for garnish
  • Salt and black pepper to taste

Equipment

  • Large Dutch oven or heavy-bottomed pot (5-7 quart)
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chef's knife and cutting board
  • Ladle

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat in the pot.
  2. Add the diced onion to the pot and cook in the sausage fat for 4-5 minutes until softened. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant. This step, called 'blooming' the paste, deepens the tomato flavor significantly.
  3. Pour in the crushed tomatoes and chicken broth. Add the dried oregano, basil, red pepper flakes (if using), and the cooked sausage back to the pot. Bring to a simmer, then reduce heat to medium-low. Let it simmer gently for 15 minutes to allow the flavors to meld. Season with salt and pepper to taste.
  4. Increase heat to medium and stir in the cheese tortellini. Cook according to package directions, usually 5-7 minutes for fresh or 7-9 for frozen, until al dente. In the last minute of cooking, stir in the fresh spinach until just wilted.
  5. While the tortellini cooks, prepare the cheesy topping. In a small bowl, mix the ricotta cheese with a pinch of salt and pepper. Turn off the heat under the soup. Ladle the hot soup into bowls. Top each serving with a generous dollop of the seasoned ricotta, a sprinkle of shredded mozzarella, and fresh basil. The residual heat will melt the cheeses perfectly.

Notes

Chef's Tips:
• For a thicker soup, let it simmer uncovered for an extra 5-10 minutes after adding the tortellini.
• Do not boil the soup vigorously after adding the tortellini, as it can cause the pasta to burst and become mushy.
• Serve with crusty garlic bread for dipping to complete the lasagna experience.
Food Safety:
• Ensure Italian sausage reaches an internal temperature of 160°F (71°C) when browning.
• Refrigerate leftovers within 2 hours of cooking.