Picture a steaming bowl of Tortellini Lasagna Soup, with its rich aroma of garlic and herbs wafting through your kitchen.
This comforting Italian dish isn’t only easy to make but also offers a cozy, indulgent experience perfect for any night.
As the ground beef, cheese tortellini, and creamy tomato broth meld together, they create a harmonious blend of flavors.
Let’s bring this delightful dish to life and enjoy a taste of Italy at home.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 ladle
- 1 knife
- 1 cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 cup water
- 9 ounces cheese tortellini
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil, for garnish
Cook & Prep Time
To effectively manage your time while preparing Tortellini Lasagna Soup, follow this timeline:
Preparation and Reading (10 minutes total):
- Reading the Recipe (2 minutes): Quickly read through the entire recipe to understand the steps and gather your equipment and ingredients.
- Prep Work (8 minutes):
- Dice the onion.
- Mince the garlic.
- Measure out the dried basil, oregano, crushed red pepper flakes, crushed tomatoes, chicken broth, water, tortellini, heavy cream, and Parmesan cheese.
Cooking (30 minutes total):
- Heat and Brown (5 minutes):
- Heat the olive oil in the large pot over medium heat.
- Add and brown the ground beef, breaking it apart with a wooden spoon.
- Sauté (3 minutes):
- Stir in the diced onion and cook until softened.
- Add the minced garlic and dried spices, cooking for another minute.
- Simmer (10 minutes):
- Pour in the crushed tomatoes, chicken broth, and water, bringing the mixture to a boil.
- Reduce the heat and let it simmer for 10 minutes.
- Cook Tortellini (10 minutes):
- Add the tortellini to the pot and cook until tender, about 8-10 minutes.
- Finish Soup (2 minutes):
- Stir in the heavy cream and Parmesan cheese until well combined.
- Season with salt and pepper to taste.
Resting and Serving (5 minutes total):
- Resting (5 minutes): Let the soup rest for 5 minutes.
- Garnish: Garnish with fresh basil before serving.
Adjust as needed based on your pace and preferences.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
Stir in the diced onion and cook until softened.
Add the minced garlic, dried basil, dried oregano, and crushed red pepper flakes, and cook for another minute.
Pour in the crushed tomatoes, chicken broth, and water, and bring to a boil.
Reduce the heat and simmer for 10 minutes.
Add the tortellini and cook until tender, about 8-10 minutes.
Stir in the heavy cream and Parmesan cheese until combined.
Season the soup with salt and pepper to taste.
Let the soup rest for 5 minutes before serving.
Garnish with fresh basil before serving.
Serving Tips
- Garlic Bread: Perfect for dipping and soaking up the flavorful broth.
- Caesar Salad: A fresh and crisp side that complements the rich soup.
- Grilled Vegetables: Adds a healthy and colorful element to the meal.
- Crusty Baguette: Ideal for enjoying alongside the soup with a satisfying crunch.
- Red Wine: A glass of red wine pairs well with the robust flavors of the soup.
Storage
Store leftover Tortellini Lasagna Soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove, adding a splash of broth if needed for consistency.
Freezing
To freeze Tortellini Lasagna Soup, allow it to cool completely.
Then, transfer it to airtight containers.
Freeze without the tortellini.
Add freshly cooked pasta when reheating for best texture.
Reheating
To reheat Tortellini Lasagna Soup, gently warm it on the stovetop over low heat.
Stir occasionally. Avoid high heat to prevent the tortellini from becoming mushy.
Add extra broth if needed.
Final Thoughts
Tortellini Lasagna Soup is a delightful fusion of comforting flavors that’s perfect for any occasion.
It combines the hearty essence of lasagna with the convenience of a soup, making it a versatile dish that’s quick to prepare.
The combination of cheese tortellini, savory ground beef, and creamy tomato broth creates a rich and satisfying meal.
It’s easy to personalize with your choice of spices and garnishes.
Whether you’re serving it as a main course for a family dinner or a cozy meal on a chilly day, this soup is sure to impress.
Frequently Asked Questions
Can I Use a Different Type of Pasta Instead of Tortellini?
You can swap out tortellini for a different pasta like penne or rotini. Just adjust the cooking time so it’s tender. Your soup will still be deliciously hearty, and the flavors will blend beautifully with any pasta choice.
How Can I Make This Soup Vegetarian?
Replace the ground beef with mushrooms or your favorite plant-based protein. Use vegetable broth instead of chicken broth. You’ll still enjoy a hearty, flavorful soup that’s perfect for a comforting vegetarian meal. Don’t skip the fresh basil!
What Can I Substitute for Heavy Cream?
Swap heavy cream with coconut milk for a dairy-free twist, or use Greek yogurt for a tangy option. For a lighter choice, try half-and-half. Each alternative maintains creaminess while adding unique flavors to your dish.
Is It Possible to Make This Soup Gluten-Free?
Absolutely, you can make this soup gluten-free! Substitute regular tortellini with gluten-free tortellini. Confirm that the chicken broth and crushed tomatoes are gluten-free too. Double-check all labels to maintain a delicious, gluten-free experience.
Can I Use Fresh Tomatoes Instead of Canned Crushed Tomatoes?
You can definitely use fresh tomatoes instead of canned. Just peel, seed, and crush them before adding. They’ll give your dish a fresher flavor. Adjust simmering time as fresh tomatoes might need longer to break down.
Tortellini Lasagna Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Ladle
- 1 Knife
- 1 Cutting board
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion diced
- 3 clove garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 28 ounce crushed tomatoes
- 4 cup chicken broth
- 1 cup water
- 9 ounce cheese tortellini
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
- Stir in the diced onion and cook until softened.
- Add the minced garlic, dried basil, dried oregano, and crushed red pepper flakes, and cook for another minute.
- Pour in the crushed tomatoes, chicken broth, and water, and bring to a boil.
- Reduce the heat and simmer for 10 minutes.
- Add the tortellini and cook until tender, about 8-10 minutes.
- Stir in the heavy cream and Parmesan cheese until combined.
- Season the soup with salt and pepper to taste.
- Let the soup rest for 5 minutes before serving.
- Garnish with fresh basil before serving.
Notes
