Tortellini Lasagna Soup

Tortellini Lasagna Soup is a flavorful stovetop recipe featuring ground beef, herbs, and Parmesan in a marinara-based broth that's ready in just 20 minutes!

Lasagna Tortellini Soup with text overlay.


Raise your hand if you’re ready for soup weather! Though we’ve had a reprieve from our 100+ degree stretch of days around here, it’s still hot, y’all. But the truth is, it’s going to be hot for awhile. So last week, I figured I may as well embrace what I’m yearning for – as opposed to what is – by whipping up a big ol’ pot of Tortellini Lasagna Soup for dinner!

I honestly didn’t know what I was going to make when I pulled that pound of ground beef out of the fridge. A quick assessment of my pantry indicated that I had the makings for some sort of Italian delight…but what I didn’t have was a whole lot of time. So I decided on a quick and easy spin on traditional lasagna soup.

Lasagna Soup close-up in bowl.


So what do you need to make this simple version of Lasagna Soup?

  • Ground beef. You could also substitute ground turkey.
  • Garlic. Minced.
  • Salt + freshly ground black pepper. To taste.
  • Tomato paste. Adds depth of flavor.
  • Marinara sauce. Jarred or homemade.
  • Low-sodium beef broth. I often substitute water + Organic Beef Better Than Bouillon.
  • Sugar. Just a bit, to curb any acidity from the marinara.
  • Dried herbs + spices. Specifically, basil, parsley, oregano, thyme, garlic powder, onion powder, and crushed fennel seeds, which are key!
  • Cheese tortellini. This recipe was developed using frozen tortellini, but you could use fresh or dried instead...just adjust the cooking time accordingly.
  • Parmesan. Freshly grated. To incorporate into the soup and use as garnish.
  • Fresh minced parsley and/or basil chiffonade. Optional, for garnish.
Close-up of ladle in pot.

How to Make Lasagna Soup

So how did I make this Lasagna Soup so quick and easy? Well basically, I put some shortcut ingredients to good use.

  1. To start, I sautéed some minced garlic with ground beef and added plenty of dried Italian herbs and spices for extra flavor.
  2. I used a jar of marinara sauce plus beef broth for the base of the soup.
  3. Then, once the beef was cooked and the soup was bubbling, I stirred in frozen cheese tortellini (instead of regular pasta) to mimic the layers of ricotta.
  4. Just a few more minutes of simmering, a big handful of grated Parmesan cheese, and a shower of fresh minced parsley and...

Dinner. Was. DONE!

Aerial view of bowls of Lasagna Soup.

Tortellini Options

I always keep a bag of cheese tortellini in the freezer, so that's what I used to devise this recipe.

However, if you have refrigerated or dried tortellini instead, that will work as well!

Just refer to the package directions for how long to simmer it in the broth when adding it at the end of the recipe.

Bowl of Tortellini Lasagna Soup with spoon.


The best part is that, from start to finish, the Tortellini Lasagna Soup only took about 20 minutes to make! Furthermore, it would be super simple to customize this soup to your liking.

  • Sauté some chopped onions and/or mushrooms just before the beef and garlic.
  • Substitute ground turkey (or even Italian sausage!) for beef.
  • Use your favorite flavor of pasta sauce (jarred or homemade) instead of regular marinara.
  • Swap out the tortellini for ravioli.
  • Stir in half a cup of ricotta cheese along with (or in place of) the grated Parm.
  • Add some crushed red pepper flakes for a little heat.
  • Garnish with a chiffonade of basil instead of parsley.

The possibilities are endless!

Two bowls with parmesan and parsley in background.

If soup season has already arrived in your neck of the woods, I hope you’ll add this easy version of Lasagna Soup to your cool weather mealtime arsenal.

And if it hasn’t…well, feel free to join me in cranking up the A/C and pretending that it has! 😉

Lasagna Tortellini Soup in two bowls with spoon.

More Easy Soup Recipes

Bowl of Tortellini Lasagna Soup.

Tortellini Lasagna Soup

20-Minute Tortellini Lasagna Soup is a flavorful stovetop recipe featuring ground beef, herbs, and Parmesan in a marinara-based broth!
Course: Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories: 427kcal
Print Pin Rate


  • 1 pound ground beef
  • 3 cloves garlic, minced
  • Salt & freshly ground black pepper, to taste
  • 1 tablespoon tomato paste
  • 1 (24-ounce) jar marinara sauce
  • 6 cups low-sodium beef broth, plus additional, as needed
  • 1 to 2 teaspoons sugar, to taste
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon fennel seeds, crushed
  • 1 (16-ounce) package frozen cheese tortellini
  • ½ cup freshly grated Parmesan, plus additional for serving
  • Fresh minced parsley or basil chiffonade, for garnish (optional)


  • Set a large pot or Dutch oven over medium-high heat. Add the ground beef and cook until no longer pink, breaking apart and stirring as the meat cooks. Stir in the minced garlic and cook for another minute or two until fragrant. Drain the grease from the pot and stir in the tomato paste and salt and pepper, to taste. Add the marinara, beef broth, sugar, basil, parsley, oregano, thyme, garlic powder, onion powder, and crushed fennel seeds; stir well to combine. Add additional salt, ¼-teaspoon at a time, to taste.
  • Bring the mixture to a boil. Stir in the frozen tortellini, return to a simmer, and cook for about 5 minutes or until al dente (refer to the package directions on the tortellini). Stir in the grated Parmesan, top with fresh parsley or basil (if using), and serve immediately.


  • I didn't have beef broth on hand, so I used 6 cups water + 1 ½ tablespoons organic beef base (Better Than Bouillon).
  • Crushing the fennel seeds brings out their flavor. Either use a mortar & pestle, or place the seeds in a baggie and bash with a rolling pin or the flat side of a meat mallet.
  • For a creamier soup, you may stir in ½ cup ricotta cheese at the same time as the Parmesan. You may also top the soup with grated mozzarella, if you wish.
  • Leftover soup may need to be thinned out with additional broth or marinara, as the tortellini will likely soak up a lot of the extra liquid in the soup while refrigerated. Just be sure to adjust the seasonings if adding more liquid to leftover soup.


Calories: 427kcal | Carbohydrates: 42g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 1562mg | Potassium: 1160mg | Fiber: 5g | Sugar: 8g | Vitamin A: 604IU | Vitamin C: 9mg | Calcium: 230mg | Iron: 5mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!



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Recipe Rating


  1. 5 stars
    I used 4 firecracker sausages instead of ground beef and the soup was awesome!!
    Made a vegetarian version for my daughter: no meat and veg broth.

  2. I was super excited about this soup. I followed the recipe exactly aaaaand NO. Total bust. It tasted good during the cooking process but by serving time, it was like opening a can of Chef Bogarde (spelling, I know ?) I even used fresh parsley & basil.

    1. Hmmmm...I'm really sorry to hear that, Jennifer. The quality of the ingredients that you use (particularly the marinara sauce and the tortellini) will definitely affect the final flavor of this soup. Since it doesn't even cook for very long, I can't figure out why it would taste good during cooking but bad by serving time. I've had nothing but positive comments on this one -- on social media and in real life -- so I'm sorry that you didn't have the same experience.

  3. I made your soup tonight for dinner!! Omg Yum!!! It was delicious!!! We loved it!! I will definitely make it again!! It’s going in our dinner rotation!! Thank you for the recipe!!

    1. Yay, Kristin...I hope this was a hit if you already had a chance to try it! We're still just dreaming of soup weather around here... 😉 Hope you've been doing well...have a great weekend!