Description
Experience the classic comfort of lasagna in a convenient, hearty soup format. This dish combines succulent ground beef, pillowy cheese-filled tortellini, and a rich, herb-infused tomato broth. Perfect for busy weeknights, this one-pot meal comes together in under an hour, offering a robust flavor profile that mimics slow-simmered perfection without the need for tedious pasta layering.
Ingredients
1 lb ground beef (90/10 lean)
16 oz cheese tortellini (fresh or refrigerated)
6 cups beef broth (low-sodium)
28 oz crushed tomatoes
1 medium onion, finely diced
4 cloves garlic, minced
1 tbsp Italian seasoning
2 cups fresh baby spinach
1/2 cup ricotta cheese for topping
Instructions
Brown the ground beef in a large Dutch oven over medium-high heat until fully cooked.
Drain excess fat from the pot.
Add diced onions to the beef and sauté until translucent.
Stir in the minced garlic and cook for one minute until fragrant.
Pour the beef broth and crushed tomatoes into the pot with the beef mixture.
Stir in the Italian seasoning and bring the liquid to a gentle boil.
Reduce the heat to low and simmer for ten minutes.
Add the cheese tortellini and cook according to package directions until tender.
Stir in the fresh baby spinach and cook until wilted.
Serve hot, garnished with a dollop of ricotta cheese.
Notes
Leftovers taste even better the next day as the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3 days. If the pasta absorbs too much liquid, add a splash of beef broth when reheating.
- Prep Time: 10
- Cook Time: 30
- Category: Meals
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 385
- Sugar: 6g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg