Lasagna Soup

Lasagna Soup

yield: 8 SERVINGS

ingredients:

for the soup:

• 2 tsp. olive oil
• 1-1/2 lbs. Italian sausage - I use Italian Chicken sausage
• 2 zucchini -diced
• 3 c. chopped onions
• 4 garlic cloves, minced
• 2 tsp. dried oregano
• 1/2 tsp. crushed red pepper flakes
• 2 T. tomato paste
• 1 28-oz. can fire roasted diced tomatoes
• 2 bay leaves
• 6 c. chicken stock
• 8 oz. mafalda or fusilli pasta
• 1/2 c. finely chopped fresh basil leaves
• salt and freshly ground black pepper, to taste

for the cheesy yum:

• 8 oz. ricotta
• 1/2 c. grated Parmesan cheese
• 1/4 tsp. salt
• pinch of freshly ground pepper

additional cheesy yum:

• 2 c. shredded mozzarella cheese

preparation:

For a slow cooker version of this soup, be sure to check out my Slow Cooker Lasagna Soup with Chicken and Mushrooms !

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

http://www.afarmgirlsdabbles.com/2011/03/24/lasagna-soup/

Chili

Chili

1 LB ground beef
1/2 onion(chopped)
1/2 green pepper(chopped)
1 to 2 tsp garlic powder
1 15 oz red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
2 to 3 tsp chili powder
1/2 tsp dried basil crushed

1. In a large saucepan cook ground beef, onion and green pepper, and garlic powder until meat is brown and onion is tedner; drain fat. Stir in kidney beans, black beans, undrained tomatoes, tomato sauce, chili powder, basil. Bring to boil; reduce heat. Simmer, covered for about 20 minutes



I made this for a party I had last week and a lot of people liked it.

Taco Soup

It is starting to get colder around here. Tonight I made Taco Soup. Yum! Nice and warm on a cool night.

Taco Soup

1 pound ground turkey
5 cans of beans (black, pinto, kidney, garbanzo, any kind will work)
1 can tomato sauce
2 packets of taco seasoning
1 can of corn

Brown the ground turkey in a skillet, drain and add to crock pot. Combine the beans with juices, tomato sauce and taco seasoning to the crock pot. Add can of corn about an hour before you are going to serve it, just so the corn gets warmed through.

Serve over tortilla chips. Suggested toppings avocado, cheese, fresh diced tomatoes, and sour cream. Enjoy!!!

The House Chilli

Every time I make this. I get tons of requests for the recipe. Enjoy!

2 to 4 slices thick cut cooked bacon

2 to 3 tablespoons bacon drippings

2 green bell peppers

Olive Oil

1 pound Foster Farms ground turkey

2 cans kidney beans

2 cans black beans

2 - 14 oz. cans ready cut premium, peeled tomatoes, diced in juice

2 – 15 oz. can tomato sauce

1 tsp. Sugar

1 tsp. Salt

1 tsp.Cinnamon

1 to 2 tablespoon Dark Chili Powder

Crook pot

Cook bacon. Chop bell papers into 1” pieces remove seeds. In a large skillet heat olive oil. Add green bell peppers. Cook until soft. Leave in pan and move to the sides of the pan. Add 1 pound Foster Farms ground turkey, brown. Chop bacon coarsely and add to skillet. Remove from stove and drain. Place in crook pot. Drain and rinse 2 cans kidney beans and 2 cans black beans. Add to mixture. Add tomatoes, and tomato sauce. Stir mixture. Add bacon drippings, sugar, salt, cinnamon, and dark chili powder. Mix in. Place in fridge overnight. In the morning skim fat and place crook pot in heating element. Cook for 8 hours on low.

To cook bacon in the oven. Place bacon on a cookie sheet. Loosely tent with aluminum foil, this is to prevent the bacon grease from splattering everywhere. Place in a cold oven. Turn oven on to 425 degrees. Cook until done. Usually 15 to 20 minutes.

Tomato Basil Soup

Tomato Basil Soup



3 pounds ripe plum tomatoes, cut in half

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water


Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.



Recipe can be found here.