Description
A delicious version of all the flavors of your favorite lasagna casserole. The cheesy yum brings a nice cool surprise to the soup.
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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 55 mins
Total Time: 1 hr 20 mins
Servings: 8