Lasagna Soup with Sausage
This lasagna soup with sausage combines the comforting flavors of traditional lasagna into a hearty and cozy soup. With tender pasta, a rich tomato broth, and a creamy cheese topping, it's the best lasagna soup around!
Ingredients
- 2 teaspoons olive oil
- 1 ½ pounds bulk Italian sausage
- 3 cups chopped onions
- 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. Add the sausage and cook, stirring and breaking it up until browned, about 5 minutes.
- Stir in the onions and cook until softened, about 6 minutes.
- Add the garlic, oregano, and red pepper flakes, sautéing until fragrant, about 1 minute.
- Mix in the tomato paste and cook for 3–4 minutes until it turns a rich brick-red color.
- Pour in the chicken stock and fire-roasted diced tomatoes. Toss in the bay leaves. Bring to a boil.
- Lower the heat and let the soup simmer for 30 minutes to develop its rich flavor.
- Add the rotini and cook until al dente, about 8 minutes. Stir in fresh basil and adjust seasoning with salt and pepper.
- In a small bowl, combine ricotta cheese, Parmesan cheese, ¼ teaspoon salt, and a pinch of black pepper.
- To serve, spoon a generous dollop of ricotta mixture into each bowl. Sprinkle mozzarella on top, then ladle steaming soup over it. Serve immediately!