Lasagna Soup with Cheesy Yum

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

Directions

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.