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Lasagna Soup with Cheesy Yum


Ingredients

Soup:

2 teaspoons olive oil

2 teaspoons olive oil

1 ½ pounds bulk Italian sausage

1 ½ pounds bulk Italian sausage

3 cups chopped onion

3 cups chopped onion

4 cloves garlic, minced

4 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried oregano

½ teaspoon red pepper flakes

½ teaspoon red pepper flakes

2 tablespoons tomato paste

2 tablespoons tomato paste

6 cups chicken stock

6 cups chicken stock

2 (15 ounce) cans fire-roasted diced tomatoes

2 (15 ounce) cans fire-roasted diced tomatoes

2 bay leaves

2 bay leaves

1 (8 ounce) package rotini pasta

1 (8 ounce) package rotini pasta

½ cup finely chopped fresh basil leaves

½ cup finely chopped fresh basil leaves

salt and freshly ground black pepper to taste

salt and freshly ground black pepper to taste

Cheesy Yum:

8 ounces ricotta cheese

8 ounces ricotta cheese

½ cup grated Parmesan cheese

½ cup grated Parmesan cheese

¼ teaspoon salt

¼ teaspoon salt

1 pinch freshly ground black pepper

1 pinch freshly ground black pepper

2 cups shredded mozzarella cheese

2 cups shredded mozzarella cheese

Directions

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.

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.

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.

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.

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.

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.

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

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

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.

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.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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