Cheesy Ricotta Lasagna Soup

Name: Cheesy Ricotta Lasagna Soup
Total time: 80 min
Yield: 2
Ingredients: 2 tsp olive oil; 500 g Italian sausage; 3 cups chopped onion; 4 cloves garlic, minced; 2 tsp dried oregano; 1/2 tsp red pepper flakes; 2 tbsp tomato paste; 720 ml chicken stock; 2 (400 g) cans fire-roasted diced tomatoes; 2 bay leaves; 1 (250 g) package rotini pasta; 1/2 cup fresh basil leaves, finely chopped; salt and black pepper to taste; 8 oz ricotta cheese; 1/2 cup grated Parmesan cheese; 1/4 tsp salt; pinch of black pepper; 2 cups shredded mozzarella cheese

Indulge in this comforting bowl of lasagna-inspired soup, brimming with flavorful cheeses including ricotta, Parmesan, and mozzarella. It's a delightful twist on the classic lasagna that's ready to enjoy in under an hour!

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

Nutrition

calories520kcal

carbohydrates40g

fat26g

fiber3g

protein29g

sodium1919mg

sugar8g

Dinner American

Ingredients

2 tsp olive oil

500 g Italian sausage

3 cups chopped onion

4 cloves garlic, minced

2 tsp dried oregano

1/2 tsp red pepper flakes

2 tbsp tomato paste

720 ml chicken stock

2 (400 g) cans fire-roasted diced tomatoes

2 bay leaves

1 (250 g) package rotini pasta

1/2 cup fresh basil leaves, finely chopped

salt and black pepper to taste

8 oz ricotta cheese

1/2 cup grated Parmesan cheese

1/4 tsp salt

pinch of black pepper

2 cups shredded mozzarella cheese

Directions

In a large pot over medium heat, warm the olive oil. Add the Italian sausage, cook and stir until slightly brown and crumbly, around 5 minutes. Then, insert the onion; continue cooking and stirring until it softens, about 6 minutes.

Include garlic, oregano, red pepper flakes in the pot; cook and stir until fragrant, approximately 1 minute. Attach tomato paste; cook and turn into a brick-red color, 3 to 4 minutes.

Pour in chicken stock, diced tomatoes, and bay leaves into the pot. Bring to a boil, reduce heat to medium-low, and let it simmer until flavors unite, around 30 minutes. Incorporate rotini; cook until al dente, about 8 minutes. Stir in basil; season the soup with salt and black pepper.

In a bowl, blend ricotta cheese, Parmesan cheese, additional 1/4 tsp salt, and a dash of black pepper until combined.

At the base of each soup bowl, position ricotta mixture. Distribute mozzarella cheese on top, then pour in the soup to serve.