Lasagna Soup with Cheesy Yum recipe

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Ingredients

2 teaspoons olive oil
1 ½ pounds bulk Italian sausage
3 cups chopped onion
4 cloves garlic, minced
2 teaspoons dried oregano
½ teaspoon red pepper flakes
2 tablespoons tomato paste
6 cups chicken stock
2 (15 ounce) cans fire-roasted diced tomatoes
2 bay leaves
1 (8 ounce) package rotini pasta
½ cup finely chopped fresh basil leaves
salt and freshly ground black pepper to taste
8 ounces ricotta cheese
½ cup grated Parmesan cheese
¼ teaspoon salt
1 pinch freshly ground black pepper
2 cups shredded mozzarella cheese

Nutrition Info

520.2 calories
carbohydrate: 40.3 g
cholesterol: 65.2 mg
fat: 26.4 g
fiber: 3.4 g
protein: 29.3 g
saturatedFat: 11.2 g
servingSize: -
sodium: 1919.1 mg
sugar: 7.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large pot over medium heat. Cook and stir sausage in hot oil until slightly brown and crumbly, about 5 minutes. Stir onion in sausage, cook and stir until softened, about 6 minutes.

  2. Stir garlic, oregano, and red pepper flakes into onion mixture, cook and stir until fragrant, about 1 minute. Add tomato paste, cook and stir until mixture has a brick-red color, 3 to 4 minutes.

  3. Pour chicken stock, diced tomatoes, and bay leaves into pot, bring to a boil, reduce heat to medium-low, and simmer until flavors combine, about 30 minutes. Add rotini to pot and cook until tender yet firm to the bite, about 8 minutes, drain. Stir in basil and season soup with salt and black pepper.

  4. Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and pinch black pepper in a bowl until well-combined.

  5. Place a dollop of cheese mixture in the bottom of a soup bowl. Sprinkle some mozzarella cheese over cheese mixture and ladle soup over the top. Repeat with remaining cheese mixture, mozzarella, and soup.

Recipe Yield

8 servings

Recipe Note

A delicious version of all the flavors of your favorite lasagna casserole. The cheesy yum brings a nice cool surprise to the soup.

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