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 caloriescarbohydrate: 40.3 gcholesterol: 65.2 mgfat: 26.4 gfiber: 3.4 gprotein: 29.3 gsaturatedFat: 11.2 gservingSize: -sodium: 1919.1 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Lasagna Soup with Cheesy Yum
Directions
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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.
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.
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.