Lasagna Soup with Cheesy Yum Popular Recipes

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Lasagna Soup with Cheesy Yum

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

Ingredients :

• Soup:
• 2 teaspoons olive oil
• 1 1/2 pounds bulk Italian sausage
• 3 cups chopped onion
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1/2 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
• 1/2 cup finely chopped fresh basil leaves
• salt and freshly ground black pepper to taste
• Cheesy Yum:
• 8 ounces ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1 pinch freshly ground black pepper
• 2 cups shredded mozzarella cheese

Instructions :

Prep : 25M	Cook : 8M	Ready in : 1H20M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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