Tortellini Lasagna Soup
20-Minute Tortellini Lasagna Soup is a flavorful stovetop recipe featuring ground beef, herbs, and Parmesan in a marinara-based broth!
Servings 6 servings
Calories 427kcal
Ingredients
- 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
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fennel seeds crushed
- 1 (16-ounce) package frozen cheese tortellini
- ½ cup freshly grated Parmesan plus additional for serving
- Fresh minced parsley or basil chiffonade for garnish (optional)
Instructions
- 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, ¼-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.
Notes
- I didn't have beef broth on hand, so I used 6 cups water + 1 ½ 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 ½ 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.
Nutrition
Calories: 427kcal | Carbohydrates: 42g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 83mg | Sodium: 1562mg | Potassium: 1160mg | Fiber: 5g | Sugar: 8g | Vitamin A: 604IU | Vitamin C: 9mg | Calcium: 230mg | Iron: 5mg