This creamy tortellini lasagna soup combines cheesy tortellini with rich tomato sauce for a warm, cozy meal. It’s like lasagna, but in a fun, sippable form!
Honestly, who needs fancy bowls when you can just slurp this from a mug? It’s so good, I always go back for seconds (or thirds)! 😋
I love how quick this soup is to make. Just toss everything into a pot, let it simmer, and enjoy a hearty dinner that feels special without the extra work!
Key Ingredients & Substitutions
Italian Sausage: I love using Italian sausage for its flavor. If you prefer a lighter option, turkey or chicken sausage works well too. For a vegetarian version, use meat-free sausage or even mushrooms for a hearty base.
Tortellini: Cheese tortellini is my go-to, but you can try spinach or meat-filled tortellini for added flavor. If you’re gluten-free, look for gluten-free tortellini available in stores.
Broth and Tomato Products: Chicken broth gives a nice depth, but vegetable broth is great for a veggie version. If you love fresh flavors, use crushed fresh tomatoes in place of canned ones.
Heavy Cream: I usually opt for heavy cream for a rich soup, but half-and-half strikes a balance between rich and light. For a lighter choice, coconut milk can give a creaminess while keeping it dairy-free.
How Do I Make Sure the Soup is Creamy and Not Watery?
To get that rich, creamy texture, start by ensuring your heavy cream is added just before serving. It helps maintain the creaminess. Mix it in gently after cooking the tortellini to avoid it breaking down.
- Don’t boil the soup after adding the cream; keep it on low heat to prevent curdling.
- Adjust the amount of broth based on how thick you want the soup. Start with less and add more if needed.
Adding grated Parmesan right before serving also adds richness without watering down the texture. Enjoy every spoonful!
How to Make Creamy Tortellini Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 4 cups chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- Salt and freshly ground black pepper, to taste
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese, plus extra for serving
- Fresh chopped parsley, for garnish
How Much Time Will You Need?
This delightful soup takes about 30 minutes to prepare: about 10 minutes for prep and about 20 minutes for cooking. It’s a quick, hearty meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Sausage:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and use a spoon to break it up as it cooks. Let it brown for about 5-7 minutes until fully cooked through. You want those flavors to come out!
2. Sauté the Vegetables:
Next, add the finely chopped onion to the pot and sauté until it becomes soft and translucent, which will take about 3-4 minutes. Then, stir in the minced garlic, dried Italian seasoning, and red pepper flakes (if you like a little heat). Cook for another minute until everything smells heavenly.
3. Combine the Broth and Tomatoes:
Pour in the chicken broth, crushed tomatoes, and tomato sauce. Stir everything together. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat, allowing it to simmer for about 15 minutes. This step lets all the flavors meld together beautifully.
4. Add the Tortellini:
Now, it’s time to add the cheese tortellini! Cook them in the simmering soup according to the package instructions, usually about 3-5 minutes, until they are tender and cooked through.
5. Make it Creamy:
Lower the heat and stir in the heavy cream and grated Parmesan cheese. Allow the soup to simmer gently for another 2-3 minutes, stirring occasionally. Make sure it’s heated through but don’t let it boil—this is where all that creaminess comes from!
6. Taste and Adjust:
Take a moment to taste your soup! Adjust the seasoning with more salt and pepper if needed. You want it to be just right!
7. Serve Up and Enjoy:
Once you’re happy with the flavors, serve the soup hot! Sprinkle extra Parmesan cheese on top and add some freshly chopped parsley for a pop of color. It’s time to enjoy your comforting, creamy tortellini lasagna soup!
Can I Use Frozen Tortellini Instead of Refrigerated?
Yes, frozen tortellini can be used, but you’ll need to increase the cooking time slightly. Just follow the package instructions and check for doneness; it usually takes about 5-7 minutes. Just ensure the soup is at a gentle simmer while cooking!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk, but keep in mind that it may be less creamy. For a dairy-free alternative, try coconut milk or unsweetened almond milk. Just add them towards the end of cooking to heat through without boiling.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the soup thickens too much during storage.
Can I Add More Vegetables?
Absolutely! Feel free to add vegetables like spinach, kale, or bell peppers for added nutrition. Just sauté them with the onions and garlic for best results before adding the broth and tomatoes!
