Tortellini Lasagna Soup
Tortellini Lasagna Soup captures the comforting, robust flavors of traditional baked lasagna in an easy, one-pot meal. By simmering pillowy cheese tortellini in a rich tomato and beef broth with fresh aromatics, this dish achieves a velvety consistency and deep flavor profile without the laborious layering process. It is the perfect heart-warming weeknight dinner that combines protein, vegetables, and tender pasta in every delicious spoonful.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 servings 1x
- Category: Meals
- Method: Stovetop Simmering
- Cuisine: Italian Fusion
- Diet: High Protein
Ingredients
20 oz Cheese Tortellini (fresh or frozen)
1 lb Lean Ground Beef
1 medium Onion (finely diced)
4 cloves Garlic (minced)
28 oz Crushed Tomatoes (preferably San Marzano)
4 cups Beef Broth (low-sodium)
3 cups Fresh Baby Spinach
0.5 cup Ricotta Cheese (for topping)
Instructions
Brown the ground beef in a large Dutch oven over medium-high heat until no longer pink.
Add the diced onions and sauté until they are translucent and fragrant.
Stir in the minced garlic and cook for one minute until aromatic.
Pour in the crushed tomatoes and beef broth, stirring well to combine.
Bring the soup to a gentle boil, then reduce heat and simmer to meld the flavors.
Add the cheese tortellini and cook according to package directions directly in the soup base.
Stir in the baby spinach at the very end until wilted.
Ladle into bowls and serve with a dollop of ricotta cheese on top.
Notes
Substitute ground beef with ground turkey for a lighter version. Ensure the broth is low-sodium to better control the final salt level. Store leftovers in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Find it online: https://itisrecipes.com/tortellini-lasagna-soup/