Lasagna Soup with Tortellini: A Comforting Twist on a Classic

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound ground beef (or Italian sausage)
• 28 ounces crushed tomatoes
• 4 cups chicken broth
• 2 teaspoons dried Italian seasoning
• 1 teaspoon red pepper flakes (optional)
• 9 to 12 lasagna noodles, broken into pieces
• 2 cups fresh spinach (or kale)
• 1 cup cheese tortellini (fresh or frozen)
• 0.5 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• to taste salt and pepper
• for garnish fresh basil leaves

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
2. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add the ground beef (or sausage) to the pot and cook until browned, breaking it up as it cooks. Drain any excess fat.
4. Stir in the crushed tomatoes, chicken broth, Italian seasoning, and red pepper flakes (if using). Bring the mixture to a simmer.
5. Add the broken lasagna noodles and cook for 10 minutes or until they are al dente.
6. Stir in the tortellini and cook for an additional 5 minutes until heated through.
7. Add the fresh spinach and stir until wilted, about 2 minutes.
8. Season the soup with salt and pepper to taste.
9. Serve the soup hot, dolloping a spoonful of ricotta cheese on top of each bowl and a sprinkle of shredded mozzarella cheese.
10. Garnish with fresh basil leaves before serving.