This Creamy Tortellini Lasagna Soup is a warm hug in a bowl! Packed with cheesy tortellini, rich tomato sauce, and creamy layers, it’s a comfort food dream come true.
It’s like lasagna but in soup form—how cool is that? I love topping mine with extra cheese because, let’s be real, you can never have too much cheese! 🧀
Key Ingredients & Substitutions
Ground Italian Sausage: This gives the soup great flavor. If you prefer a lighter option, try using ground turkey or chicken. For a vegetarian twist, opt for plant-based sausage or mushrooms instead.
Tortellini: Cheese tortellini is the star here, but you can use any filled pasta you love—ravioli works well too! If gluten-free, look for gluten-free tortellini or pasta alternatives.
Heavy Cream: Heavy cream adds richness, but you can replace it with half-and-half or whole milk for a lighter version. For dairy-free, use coconut milk or a non-dairy cream substitute.
Fresh Spinach: Spinach adds color and nutrients. If you’re out of spinach, kale or Swiss chard can be great substitutes. Frozen spinach can also work; just make sure to thaw and drain it first.
How Do You Make the Soup Creamy Without Curdling the Cream?
To keep your heavy cream creamy and prevent curdling, heat it gently! Here are some steps to follow:
- Once the tortellini is cooked, lower the heat before adding the cream. High heat can cause it to split.
- Add the cream slowly and stir gently as you go.
- Do not allow the soup to boil after adding the cream. Just warm it through to keep that velvety texture.
Following these tips will ensure your soup stays smooth and delicious!
Creamy Tortellini Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 pound ground Italian sausage (mild or spicy, as preferred)
- 4 cups chicken broth
- 1 (24-ounce) jar marinara or pasta sauce
- 1 (9-ounce) package refrigerated cheese tortellini
- 1 cup heavy cream
- 2 cups fresh baby spinach leaves
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh parsley or basil, chopped, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
Making this delicious soup takes about 15 minutes to prepare and about 20-25 minutes to cook, so you’re looking at around 40-45 minutes total. Perfect for a weeknight dinner without spending all night in the kitchen!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes, or until it turns translucent. This is where the good smells start! Then, add in the minced garlic and cook for another 30 seconds until it’s fragrant.
2. Brown the Sausage:
Next, add the ground Italian sausage to the pot. Use a spatula or spoon to break it up while it cooks. You want to make sure it’s browned and fully cooked—this should take around 5-7 minutes. Drain any excess fat if needed.
3. Stir in Broth and Sauce:
Pour in the chicken broth and marinara sauce, stirring everything together. Bring this delicious mixture to a gentle simmer so all the flavors can meld. It smells incredible already!
4. Season the Soup:
Add in the Italian seasoning and optional crushed red pepper flakes. Season with salt and black pepper to taste. Let the soup simmer gently for about 10 minutes to let those flavors develop even more.
5. Add the Tortellini:
Time to add the cheese tortellini! Stir them into the soup and cook according to the package instructions—usually about 3-5 minutes until they are tender and delightful.
6. Make It Creamy:
Lower the heat and slowly mix in the heavy cream. Be careful not to let it boil; you just want it to heat through. It will make your soup so velvety!
7. Add Spinach and Parmesan:
Stir in the fresh spinach leaves. They will wilt down nicely in just 1-2 minutes. Finally, remove the pot from heat and stir in the grated Parmesan cheese until it melts and combines well. Taste and adjust seasoning as needed.
8. Serve and Enjoy:
Ladle the soup into bowls, and don’t forget to garnish with extra Parmesan and a sprinkle of fresh parsley or basil. Serve it up with warm, crusty bread, and enjoy your comforting bowl of Creamy Tortellini Lasagna Soup!
Can I Use Frozen Tortellini Instead?
Absolutely! Frozen tortellini works great in this soup. Just add it directly into the simmering broth; it may take a couple of extra minutes to cook, so check the package for timing.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply omit the ground sausage and substitute it with diced mushrooms or a meat alternative. You can also add extra vegetables like zucchini or bell peppers for more flavor and texture!
Can I Prepare the Soup in Advance?
Yes, you can. Prepare the soup up until adding the cream and tortellini. Store it in an airtight container in the fridge for up to 3 days. When ready to serve, reheat on the stove, then stir in the cream and tortellini to finish cooking.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove or microwave. If the soup thickens too much after refrigeration, just add a little more broth or water to loosen it up.
