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

Ingredient Substitutions

• Instead of Yellow Onion: White onion, Shallot
• Instead of Garlic: Garlic paste
• Instead of Hot Italian Sausage: Mild Italian sausage, Ground beef, Ground pork
• Instead of Olive Oil: Vegetable oil
• Instead of Italian Seasoning: Dried oregano, basil, and parsley individually
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Crushed Tomatoes: Diced tomatoes, Tomato puree
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Three‑Cheese Tortellini: Bow‑tie pasta, Other stuffed pasta
• Instead of Heavy Cream: Half‑and‑half, Milk + butter
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Ricotta Cheese: Cottage cheese
• Instead of Mozzarella Cheese: Provolone
• Instead of Fresh Parsley: Fresh basil

Equipment Needed

• Large Pot or Dutch Oven
• Wooden Spoon or Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups and Spoons
• Grater
• Ladle (optional)
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté Onion until translucent and lightly golden
• Add Garlic without burning
• Cook Sausage until fully browned
• Bring broth and tomatoes to a rolling boil before adding pasta
• Cook Tortellini to al dente
• Incorporate Cream and Parmesan without curdling

Chef Tips from the Video

• Use a high‑quality hot Italian sausage for authentic flavor and a pleasant kick.
• Freshly grate Parmesan right before adding it for the best melt and flavor.
• Finish the soup with a drizzle of extra‑virgin olive oil and a sprinkle of red‑pepper flakes for extra depth.
• If you like extra veggies, add a handful of baby spinach just before the cream step.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months. Thaw overnight and reheat, adding a splash of broth if needed.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth, tomatoes, and sausage mixture a day ahead and refrigerate; add tortellini, cream, and cheeses just before serving.
• Freeze the soup without the final cheese additions; stir in fresh cheese when reheating.

Frequently Asked Questions