Homemade Lasagna Soup with Tortellini

Finding a cozy, comforting dinner that doesn’t require you to spend hours in the kitchen can feel impossible, especially when you want something that tastes like it took way more effort than it actually did. And let’s be honest, getting everyone excited about the same meal is its own battle, particularly when you’re trying to please picky eaters while still making something interesting enough for the adults at the table.

That’s where this lasagna soup with tortellini comes in clutch: it delivers all those classic lasagna flavors you crave in a fraction of the time, it’s loaded with cheesy tortellini and hearty meat, and the best part is it all comes together in one pot for easy cleanup.

What Kind of Tortellini Should I Use?

For this lasagna soup, you can use either fresh or frozen cheese tortellini – both work great and cook right in the soup. Fresh tortellini will cook faster, usually in about 3-5 minutes, while frozen will take closer to 7-10 minutes, so just adjust your timing accordingly. If you want to mix things up, you could also try meat-filled tortellini or even a spinach and cheese variety for some extra flavor. Just make sure not to add the tortellini too early in the cooking process, or they’ll get mushy and fall apart in the soup.

Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Ground beef and Italian sausage: You can use all ground beef or all Italian sausage if that’s what you have. Ground turkey or chicken work too, though you’ll lose some of that rich flavor from the sausage.
• Cheese tortellini: This is the star of the show, so I’d stick with tortellini for the best results. But if you’re in a bind, you can use regular pasta like broken lasagna noodles, penne, or rotini – just adjust the cooking time accordingly.
• Beef broth: Chicken broth or vegetable broth work just fine here. The flavor will be slightly different, but still tasty.
• Marinara sauce: Any tomato-based pasta sauce will do the trick. You can even skip it and use an extra 24 oz of crushed tomatoes with some added herbs.
• Cream: Half-and-half or whole milk can replace the cream if you want something lighter. For a dairy-free option, try coconut cream or cashew cream.
• Mozzarella, romano, and parmesan: Feel free to use whatever Italian cheeses you have on hand. All mozzarella, all parmesan, or a pre-shredded Italian blend will work great.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the tortellini too early, which turns them mushy and overcooked – wait until the last 5-7 minutes of cooking so they stay tender with a nice bite.

Draining the fat after browning your meat is essential, otherwise you’ll end up with a greasy layer floating on top of your soup that’s not appetizing at all.

Another common error is adding the cream and cheese while the heat is too high, which can cause the dairy to separate and create a grainy texture instead of a smooth, creamy finish – always lower the heat to a gentle simmer first.

If you’re planning to have leftovers, consider cooking the tortellini separately and adding them to individual bowls, since they’ll continue absorbing liquid and can turn bloated when stored in the soup overnight.

What to Serve With Lasagna Soup?

This hearty soup is pretty filling on its own, but a warm piece of garlic bread or a crusty baguette is perfect for soaking up all that rich, tomatoey broth. I love serving it with a simple Caesar salad on the side to add some freshness and crunch to the meal. If you want to make it extra special, try toasting some thick slices of Italian bread with a little butter and garlic, then sprinkle some extra parmesan on top before serving. For a lighter option, a mixed green salad with a light vinaigrette works great to balance out the richness of the soup.

Storage Instructions

Store: Keep your lasagna soup in an airtight container in the fridge for up to 4 days. The tortellini will soak up some of the broth as it sits, so you might want to add a splash of beef broth when reheating to loosen it back up.

Freeze: This soup freezes pretty well for up to 3 months, though I’d recommend freezing it before adding the cream and cheese if possible. The dairy can sometimes separate when frozen, but it usually comes back together with a good stir while reheating.

Reheat: Warm it up on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions, but I find the stovetop gives you better control. Add a little extra broth if it’s gotten too thick, and save the fresh parmesan and parsley for topping right before serving.

Estimated Nutrition

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

• Calories: 3950-4350
• Protein: 200-230 g
• Fat: 210-250 g
• Carbohydrates: 250-300 g

Ingredients

For the soup:

• 1 tbsp olive oil
• 1 lb ground beef
• 0.75 lb italian sausage
• 1 onion (finely diced, about 1/4-inch pieces)
• 1.5 tbsp garlic (freshly minced for best aroma)
• 1.5 tbsp italian seasoning
• 2.5 tsp salt
• 2.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 24 oz marinara sauce (I prefer Rao’s Homemade for a rich flavor)
• 4 cups beef broth
• 28 oz crushed tomatoes (I use Cento San Marzano for better texture)
• 20 oz cheese tortellini
• 0.75 cup cream (use heavy cream for a velvetier finish)
• 1 cup mozzarella
• 0.75 cup romano
• 1/2 cup parmesan

For the garnish:

• parmesan (freshly shaved for best presentation)
• parsley

Step 1: Brown the Meat and Build the Flavor Base

• 1 tbsp olive oil
• 1 lb ground beef
• 0.75 lb italian sausage
• 1 onion, finely diced
• 1.5 tbsp garlic, freshly minced
• 1.5 tbsp italian seasoning
• 2.5 tsp salt
• 2.5 tsp black pepper
• 0.25 tsp red pepper flakes

Heat the olive oil in a large pot over medium-high heat.

Add the ground beef and Italian sausage, breaking them into small pieces as they cook.

After about 5-6 minutes, when the meat is mostly browned, add the diced onion and cook for another 2-3 minutes until softened.

Stir in the minced garlic and cook for about 30 seconds until fragrant, then add the Italian seasoning, salt, black pepper, and red pepper flakes.

Cook for another minute to toast the spices and deepen their flavor.

Drain excess fat from the pot if needed, leaving just enough to coat the bottom—this keeps the soup rich without being greasy.

Step 2: Build the Sauce and Simmer

• 24 oz marinara sauce
• 4 cups beef broth
• 28 oz crushed tomatoes

Pour in the marinara sauce, beef broth, and crushed tomatoes, stirring well to combine with the browned meat mixture.

Bring the soup to a simmer over medium heat, then reduce the heat to medium-low and let it simmer gently for about 10-15 minutes.

This allows the flavors to meld and develop.

I like to let the soup simmer a bit longer than the original recipe suggests—it really deepens the savory notes and makes the final dish taste more restaurant-quality.

Step 3: Cook the Tortellini

• 20 oz cheese tortellini

Increase the heat to medium and bring the soup back to a gentle boil.

Add the cheese tortellini and stir occasionally to prevent sticking.

Cook for about 5 minutes, or until the tortellini float to the surface and are tender—don’t overcook them or they’ll become mushy.

The tortellini will continue to soften slightly from the residual heat, so pulling them out at the perfect moment is key.

Step 4: Finish with Cream and Cheese

• 0.75 cup cream
• 1 cup mozzarella
• 0.75 cup romano
• 0.5 cup parmesan

Lower the heat to medium-low to prevent the cream from breaking.

Slowly pour in the heavy cream while stirring gently, then add the mozzarella, romano, and parmesan cheese in small handfuls, stirring constantly until each addition melts completely.

I prefer to use heavy cream rather than half-and-half because it creates a velvety, luxurious texture that really distinguishes this soup.

Continue stirring until all the cheese is melted and incorporated and the soup reaches your desired creaminess.

Taste and adjust seasoning if needed.

Step 5: Serve and Garnish

• parmesan, freshly shaved
• parsley

Ladle the hot soup into bowls and top each serving with freshly shaved parmesan and a generous sprinkle of fresh parsley.

The fresh garnish adds brightness and a visual pop that contrasts beautifully with the rich, creamy soup beneath.

Homemade Lasagna Soup with Tortellini

Delicious Homemade Lasagna Soup with Tortellini recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 8 servings

Calories 4150 kcal

Ingredients

  

For the soup::

• 1 tbsp olive oil
• 1 lb ground beef
• 0.75 lb italian sausage
• 1 onion (finely diced, about 1/4-inch pieces)
• 1.5 tbsp garlic (freshly minced for best aroma)
• 1.5 tbsp italian seasoning
• 2.5 tsp salt
• 2.5 tsp black pepper
• 0.25 tsp red pepper flakes
• 24 oz marinara sauce (I prefer Rao’s Homemade for a rich flavor)
• 4 cups beef broth
• 28 oz crushed tomatoes (I use Cento San Marzano for better texture)
• 20 oz cheese tortellini
• 0.75 cup cream (use heavy cream for a velvetier finish)
• 1 cup mozzarella
• 0.75 cup romano
• 1/2 cup parmesan

For the garnish::

• parmesan (freshly shaved for best presentation)
• parsley

Instructions

 

• Heat the olive oil in a large pot over medium-high heat. Add the ground beef and Italian sausage, breaking them into small pieces as they cook. After about 5-6 minutes, when the meat is mostly browned, add the diced onion and cook for another 2-3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant, then add the Italian seasoning, salt, black pepper, and red pepper flakes. Cook for another minute to toast the spices and deepen their flavor. Drain excess fat from the pot if needed, leaving just enough to coat the bottom—this keeps the soup rich without being greasy.
• Pour in the marinara sauce, beef broth, and crushed tomatoes, stirring well to combine with the browned meat mixture. Bring the soup to a simmer over medium heat, then reduce the heat to medium-low and let it simmer gently for about 10-15 minutes. This allows the flavors to meld and develop. I like to let the soup simmer a bit longer than the original recipe suggests—it really deepens the savory notes and makes the final dish taste more restaurant-quality.
• Increase the heat to medium and bring the soup back to a gentle boil. Add the cheese tortellini and stir occasionally to prevent sticking. Cook for about 5 minutes, or until the tortellini float to the surface and are tender—don't overcook them or they'll become mushy. The tortellini will continue to soften slightly from the residual heat, so pulling them out at the perfect moment is key.
• Lower the heat to medium-low to prevent the cream from breaking. Slowly pour in the heavy cream while stirring gently, then add the mozzarella, romano, and parmesan cheese in small handfuls, stirring constantly until each addition melts completely. I prefer to use heavy cream rather than half-and-half because it creates a velvety, luxurious texture that really distinguishes this soup. Continue stirring until all the cheese is melted and incorporated and the soup reaches your desired creaminess. Taste and adjust seasoning if needed.
• Ladle the hot soup into bowls and top each serving with freshly shaved parmesan and a generous sprinkle of fresh parsley. The fresh garnish adds brightness and a visual pop that contrasts beautifully with the rich, creamy soup beneath.