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!
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.
How to Make It
So how did I make this Lasagna Soup so quick and easy? Well basically, I put some shortcut ingredients to good use.
- To start, I sautéed some minced garlic with ground beef and added plenty of dried Italian herbs and spices for extra flavor.
- I used a jar of marinara sauce plus beef broth for the base of the soup.
- 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.
- 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!
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.
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!
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! 😉
More Easy Soup Recipes
- Homemade Chicken Noodle Soup
- Slow Cooker Beef Stroganoff Soup
- Easy Hamburger Soup
- Slow Cooker Buffalo Chicken Soup
Tortellini Lasagna Soup
- 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon fennel seeds, crushed
- 1 (16-ounce) package frozen cheese tortellini
- 1/2 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, 1/4-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 1/2 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 1/2 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.