Lasagna Soup with Cheesy Yum

Name: Lasagna Soup with Cheesy Yum
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 8
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; 0.25 teaspoon salt; 1 pinch freshly ground black pepper; 2 cups shredded mozzarella cheese

4.7

(39)

29 Reviews

16 Photos

A delicious version of all the flavors of your favorite lasagna casserole. The cheesy yum brings a nice cool surprise to the soup.

Submitted by Chandice

Updated on November 26, 2024

16

Prep Time:

25 mins

Cook Time:

55 mins

Total Time:

1 hr 20 mins

Servings:

8

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Ingredients

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Original recipe (1X) yields 8 servings

Soup:

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

Cheesy Yum:

8 ounces ricotta cheese
½ cup grated Parmesan cheese
¼ teaspoon salt
1 pinch freshly ground black pepper
2 cups shredded mozzarella cheese

Directions

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.
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.
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.
Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and 1 pinch black pepper in a bowl until combined.
Dollop ricotta mixture in bottom of a soup bowl; sprinkle some mozzarella cheese over top, then ladle in soup to serve.

76 home cooks made it!

Nutrition Facts (per serving)

520	Calories
26g	Fat
40g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 520
% Daily Value *
Total Fat 26g	34%
Saturated Fat 11g	56%
Cholesterol 65mg	22%
Sodium 1919mg	83%
Total Carbohydrate 40g	15%
Dietary Fiber 3g	12%
Total Sugars 8g
Protein 29g	59%
Vitamin C 7mg	8%
Calcium 407mg	31%
Iron 3mg	15%
Potassium 468mg	10%

* 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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