Lasagna Soup with Cheesy Yum
Description
This lasagna soup recipe includes a cheesy yum mixture made with ricotta, Parmesan, and mozzarella cheeses, and delivers your favorite lasagna flavors.
Ingredients
•
2 teaspoons olive oil
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1 1/2 pounds bulk Italian sausage
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3 cups chopped onion
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4 cloves garlic, minced
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2 teaspoons dried oregano
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1/2 teaspoon red pepper flakes
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2 tablespoons tomato paste
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6 cups chicken stock
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2 (15 ounce) cans fire-roasted diced tomatoes
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2 bay leaves
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1 (8 ounce) package rotini pasta
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1/2 cup finely chopped fresh basil leaves
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salt and freshly ground black pepper to taste
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8 ounces ricotta cheese
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1/2 cup grated Parmesan cheese
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1/4 teaspoon salt
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1 pinch freshly ground black pepper
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2 cups shredded mozzarella cheese
Directions
1
Heat olive oil in a large pot over medium heat. Add sausage; cook and stir until slightly brown and crumbly, about 5 minutes. Add onions; cook and stir until softened, about 6 minutes.
2
Add garlic, oregano, and red pepper flakes to the pot; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until brick-red colored, 3 to 4 minutes.
3
Add chicken stock, diced tomatoes, and bay leaves to the pot; bring to a boil. Reduce heat to medium-low; simmer until flavors combine, about 30 minutes. Add rotini to the pot; cook until tender yet firm to the bite, about 8 minutes. Stir in basil; season with salt and black pepper.
4
Combine ricotta cheese, Parmesan cheese, ¼ teaspoon salt, and 1 pinch black pepper in a bowl.
5
Dollop ricotta mixture in the bottom of a soup bowl; sprinkle some mozzarella cheese over top, then top with soup to serve.