Easy Lasagna Soup Recipe-30 Minute Meal

Ingredients

• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 pound Hot Italian Sausage (casings removed, crumbled)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 2 teaspoons Italian Seasoning (store‑bought blend of oregano, basil, parsley)
• 1 teaspoon Salt (to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 28 ounce can Crushed Tomatoes (no added salt)
• 6 cups Chicken Broth (low‑sodium preferred)
• 12 ounces Three‑Cheese Tortellini (refrigerated, cheese‑filled)
• 0.5 cup Heavy Cream (for richness)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.5 cup Ricotta Cheese (dolloped on top)
• 0.5 cup Mozzarella Cheese (shredded, for melting)
• 2 tablespoons Fresh Parsley (chopped, garnish)

Instructions

1. Prep Vegetables

   Dice the yellow onion and mince the garlic cloves. Set aside.

   Time: PT5M

2. Sauté Onion

   Heat 2 Tbsp olive oil in a large pot over medium‑high heat. Add the diced onion and cook, stirring occasionally, until translucent and just beginning to turn light golden, about 7 minutes.

   Time: PT7M

3. Add Garlic

   Add the minced garlic to the pot and sauté for 2 minutes, stirring constantly to avoid burning.

   Time: PT2M

4. Cook Sausage

   Add the crumbled hot Italian sausage to the pot. Pour in about 2 Tbsp water to help break it up, then stir and crumble with a spoon until the meat is browned and no longer pink, about 5 minutes.

   Time: PT5M

5. Season Base

   Stir in the Italian seasoning, salt, and black pepper. Cook for 1 minute to release the herb aromas.

   Time: PT1M

6. Add Tomatoes and Broth

   Pour in the 28‑oz can of crushed tomatoes and the 6 cups of chicken broth. Increase heat to high and bring the mixture to a rolling boil, about 5 minutes.

   Time: PT5M

7. Cook Tortellini

   Add the cheese tortellini to the boiling soup. Reduce heat to a gentle boil and cook for 7 minutes, or until the pasta is al dente.

   Time: PT7M

8. Finish with Cream and Parmesan

   Stir in the heavy cream and grated Parmesan cheese. Simmer gently for 2 minutes until the soup is creamy and the cheese has melted.

   Time: PT2M

9. Add Ricotta, Mozzarella, and Parsley

   Drop in the ricotta cheese and sprinkle the shredded mozzarella. Stir briefly until the mozzarella softens, then garnish with chopped parsley.

   Time: PT1M

10. Serve

    Ladle the hot lasagna soup into bowls and serve with crusty French or garlic bread on the side.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g