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Lasagna Soup with Cheesy Yum
Lasagna Soup with Cheesy Yum
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Indulgent lasagna soup with creamy three-cheese topping.
Ingredients:
  • 2 teaspoons olive oil
  • 1.5 pounds bulk Italian sausage
  • 3 cups chopped onion
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 0.5 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
  • 0.5 cup finely chopped fresh basil leaves
  • salt and freshly ground black pepper to taste
  • 8 ounces ricotta cheese
  • 0.5 cup grated Parmesan cheese
  • 1 pinch freshly ground black pepper
  • 2 cups shredded mozzarella cheese
Instructions:
  • In a large pot over medium heat, sauté the sausage in olive oil until slightly browned and crumbly, about 5 minutes. Add the onion and continue to cook until softened, about 6 minutes.
  • Add garlic, oregano, and red pepper flakes to the onion mixture. Sauté until fragrant for about 1 minute. Stir in the tomato paste and cook until the mixture turns a brick-red color, which should take around 3 to 4 minutes.
  • In a pot, combine chicken stock, diced tomatoes, and bay leaves; bring to a boil, then simmer for 30 minutes to blend flavors. Add rotini and cook for about 8 minutes until al dente; drain. Finish by stirring in basil and seasoning with salt and black pepper.
  • Combine ricotta cheese, Parmesan cheese, 1/4 teaspoon of salt, and a pinch of black pepper in a bowl, stirring until evenly mixed.
  • Begin by spooning a generous amount of cheese mixture into the base of a soup bowl. Add a sprinkle of mozzarella cheese on top of the cheese mixture before gently pouring the soup over it. Repeat this process with the remaining cheese mixture, mozzarella, and soup until the bowl is beautifully filled and ready to be enjoyed.

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