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(Slow Cooker) Lasagna Tortellini Soup

This Slow Cooker Lasagna Tortellini Soup has all the cozy flavors of classic lasagna — rich tomato sauce, hearty beef, tender cheese-filled tortellini, and creamy ricotta — but in comforting soup form. Easy to make in the slow cooker, it’s the perfect weeknight dinner for chilly days or when you want a family-friendly meal with minimal effort.
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 6

Ingredients

  • 1 pound extra lean ground beef
  • ½ cup yellow onion chopped
  • 2 cloves garlic minced
  • 1 can 28 oz crushed tomatoes
  • 1 can 14.5 oz petite diced tomatoes
  • 1 can 6 oz tomato paste
  • 1 can 10.75 oz tomato condensed soup
  • 1 teaspoon white sugar
  • 1 ½ teaspoons dried basil
  • ½ teaspoon fennel seeds optional
  • 1 teaspoon Italian seasoning
  • ½ tablespoon salt adjust to taste
  • ¼ teaspoon pepper
  • 3 cups beef broth
  • 1 package 16 oz frozen cheese-filled tortellini
  • 4 tablespoons fresh parsley optional

Toppings:

  • Freshly grated Parmesan cheese
  • Large spoonful of ricotta cheese for serving

Instructions

Brown the beef:

  • In a large skillet, cook ground beef and onions over medium heat until browned.
  • Add garlic and cook for 30 seconds, until fragrant. Drain any excess fat.

Add to slow cooker:

  • Transfer the beef mixture to your slow cooker.

Add remaining ingredients:

  • Stir in crushed tomatoes, diced tomatoes, tomato paste, condensed soup, sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and beef broth.

Cook low and slow:

  • Cover and cook on Low for 5–6 hours or High for 3–4 hours.
  • Stir occasionally if possible, allowing the flavors to meld together.

Add tortellini:

  • In the last 30 minutes of cooking, stir in the frozen tortellini.
  • Cover and cook until tortellini are tender but not mushy.

Finish and serve:

  • Taste and adjust seasoning if needed.
  • Ladle into bowls and top with grated Parmesan and a generous spoonful of ricotta cheese.
  • Garnish with fresh parsley if desired.

Notes

  • Make it lighter: Substitute ground turkey or chicken for beef.
  • Add veggies: Spinach, mushrooms, or zucchini mix in beautifully.
  • Thicker soup: Stir in a handful of shredded mozzarella near the end for a thicker, creamier texture.
  • Storage: Store in airtight containers in the fridge up to 4 days, or freeze up to 3 months.
  • Reheat tip: Reheat gently on the stove; add a splash of broth to loosen the texture.