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
When cooking the ground beef, make sure to break it into small pieces for a better texture. Adjust the seasoning to your taste, and feel free to add more crushed red pepper flakes if you prefer a spicier soup. Fresh basil adds a refreshing touch, so don't skip it if possible.
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