One Pot Tortellini Lasagna Soup

30 Minute One Pot Tortellini Lasagna Soup- perfect for busy weeknights, family friendly, and incredibly delicious.

one pot tortellini lasagna soup with marinara, ricotta, parmesan in a large dutch oven

Ingredients You’ll Need

  • Grass Fed Ground beef
  • White or yellow onion.
  • Zucchini squash.
  • Garlic.
  • Fire roasted diced tomatoes.
  • Beef broth.
  • Marinara.
  • Tomato paste.
  • Italian seasoning
  • Garlic powder.
  • Red pepper flakes.
  • Dried basil.
  • Spinach tortellini. (you could also use cheese tortellini or your favorite!)
  • Kale. (or spinach)
  • Grated Parmesan. Ricotta cheese. Chopped Parsley. For serving!
  • Salt and pepper.
two bowls or tortellini lasagna soup with ricotta parmesan cheese and parsley with striped napkin

Why You’ll Love this Recipe

  • ONE POT. This soup is prepared in one pot and ready in about 30 minutes. It’s a quick and easy recipe that is truly so delicious.
  • DELICIOUS. This is a recipe the entire family will love and also great for entertaining guests. It’s always a hit! My 2 year old, Enzo, ate 3 servings of this last night. 🙂
  • MAKES GREAT LEFTOVERS. Make a big batch of this on Sunday or Monday and enjoy throughout the week. It’s so nice to have on hand and will hopefully make your week a little easier!
lasagna soup with tortellini in light pink bowls with a green striped napkin

Other ONE POT Soups to make this week


One Pot Tortellini Lasagna Soup

lasagna soup with tortellini topped with ricotta and parmesan
  • Author: Lindsay Cola (Tippens)
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 5-6 1x
  • Category: Dinner, Soup
  • Method: Stove Top
  • Cuisine: Italian


  • 1 lb ground beef
  • 1 white or yellow onion, diced
  • 1 medium zucchini, diced
  • 5 cloves garlic, minced
  • 115 oz can fire roasted diced tomatoes
  • 4 cups beef broth
  • 2 cups marinara
  • 1 cup water
  • 1 T tomato paste
  • 1 T Italian seasoning
  • 1 tsp garlic powder
  • 1/2 tsp red pepper flakes
  • 1 tsp dried basil
  • 10 oz cheese or spinach tortellini
  • 45 handfuls chopped kale (or spinach)
  • Grated Parmesan, ricotta cheese, and copped Parsley, for serving
  • Salt and pepper, to taste


  1. Heat a large dutch oven or stock pot over medium high heat.  Add a few Tablespoons of olive or avocado oil and ground beef.  Break up and cook until crumbly.
  2. Add onion, zucchini, and garlic, and cook 3-4 additional minutes, stirring frequently.
  3. Next, add in diced tomatoes, beef broth, marinara, water, tomato paste, and spices.  Toss to combine then bring to a boil.  Once boiling, reduce heat, cover with a lid and simmer for 10ish minutes.
  4. Add tortellini and kale and cook for a few minutes until kale is wilted and tortellini cooked.  Adjust salt and pepper to taste.
  5. Serve in bowls with a generous amount of grated parmesan, a few dollops of ricotta, and chopped parsley.  Enjoy!!
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