Lasagna Soup with Cheesy Yum

Lasagna soup dolloped with a tasty cheese topping made with ricotta, Parmesan, and mozzarella delivers all the flavors of your favorite lasagna casserole.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 520 Calories

Ingredients

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

Recipe Instructions

Step 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 onion; cook and stir until softened, about 6 minutes.

Step 2

Add garlic, oregano, and red pepper flakes to pot; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until brick-red colored, 3 to 4 minutes.

Step 3

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

Step 4

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

Step 5

Dollop ricotta mixture in bottom of a soup bowl; sprinkle some mozzarella cheese over top, then ladle in soup to serve.