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Lasagna Soup with Cheesy Yum

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."
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1 h 20 m servings 520 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 1919 mg
  • 77%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Stir ricotta cheese, Parmesan cheese, 1/4 teaspoon salt, and pinch black pepper in a bowl until well-combined.
  5. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 8
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We really liked this recipe! My sons couldn't believe how much it tasted like lasagna. The cheesy yum is really tasty and adds a nice flavour. I only had 4 sausages that weighed 3/4 lb so I halv...

This is a great, easy alternative to the more labor intensive lasagna. It's a staple in our house now, everyone loves it! I don't typically use the cheese mixture at the end unless I happen to h...

I make this all the time. I do make it as a freezer meal and then cook on crockpot.

This recipe is a really great idea and the cheese mixture is such a delicious addition. One note however: I would suggest cooking the pasta separately and serving it into each bowl; cooking it w...

Easy and Delicious

Used 2 lbs of italian chicken sausage, don't use the cheesy yum. It's delicious!

My husband said "it's the bomb!" I didn't have Italian sausage so I just used country sausage but it didn't seem to matter. I added some extra seasonings to make sure it had enough Italian ...

The soup was good, although I reduced the cheese

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