Lasagna Soup

I was browsing through Pinterest and lasagna soup came up in the feed.  This sounded so good to me on this rainy day!  I started searching through all of the lasagna soup recipes and combined a few of my favorite parts into this lasagna soup.  So simple.  Make this one for a quick meal on a cold night.

Lasagna Soup

  • Servings: 8-10
  • Difficulty: easy
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Olive oil
1/2 lb. lean ground beefIMG_7732
1 lb. Italian sausage
1 yellow onion, diced
3 cloves of garlic, minced
32 oz. chicken broth
1 – 14 oz. can diced tomatoes
1 – 14 oz. can crushed tomatoes
1 can tomato paste
1/4 cup fresh basil, chopped (or 2 tsp. dried)
3/4 tsp. dried oregano
1/2 tsp. dried rosemary, finely chopped
1/2 tsp. fennel seeds
1/2 tsp. dried thyme
1 Tbs. sugar
1/4 cup fresh parsley, chopped
salt and pepper to taste
10 lasagna noodles
1 1/4 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, finely shredded
8 oz. ricotta cheese

1.  Start water to boil with a tablespoon of olive oil and a pinch of salt.  Cook lasagna noodles according to package instructions.  You can cut into bite-sized pieces at this time or after cooking.
2.  Meanwhile, pour a tablespoon or two of olive oil in a large cook pot (I use a Dutch oven) and fry ground beef and sausage until there is no longer any pink in the meat.  Remove meat and set aside.
3.  Add onions and garlic to pot.  You may need to add a little olive oil.  Saute until softened.
4.  Add cooked ground meat, chicken broth, diced tomatoes, crushed tomatoes, tomato paste and all spices.  Simmer over low heat.
5.  Your lasagna noodles should be done.  Cut into bite-sized pieces if you haven’t already.  Add to your cook pot.  At this time you may want to add some lasagna noodle water (about a cup) to cook pot to reach desired consistency of your soup.  Let simmer until nice and hot.
6.  In a medium bowl, mix together shredded mozzarella, shredded parmesan, and ricotta cheeses.  Add a few tablespoons of chopped parsley or basil to the mixture, if desired.
7.  Serve soup in shallow bowls with a dollop or two of the cheese mixture on top.


French Onion Soup

4 onions, sliced
1 baguette
8 oz. Gruyere cheese
4 oz. Parmigiano cheese, grated
2 Tbs. butter
2 Tbs. flour
2 qts. beef broth

  1. Place onions in a heavy-bottomed pot with 2 Tbs. of olive oil. Cover and cook over medium heat, stirring occasionally for 20 minutes or until translucent.
  2. Meanwhile, slice baguette into 1/2-inch rounds. Lightly brush slices with olive oil on both sides and place on a baking sheet. Bake at 350° for 10 minutes, turn baguettes and bake another 10 minutes.
  3. Shave 2 oz. of Gruyere cheese (for the bottom) and set aside. Grate the rest of the Gruyere. In a bowl, combine the Gruyere and Parmigiano cheese.
  4. Remove lid from onions, turn up the heat to medium-high to carmelize onions, stirring continuously. Add 2 Tbs. butter and 2 Tbs. flour to make a roux. Add 2 cups beef broth and whisk until flour is completely dissolved. Add the remaining beef broth and bring to a boil.
  5. Line ramekins with shaved Gruyere crutons and ladle soup on top. Top with

Clam Chowder Bowl

Clam Chowder Bowl

1-1/2  lbs. fresh clams, chopped (see Notes below)
1          lb. bacon, finely chopped
2          med. onions, diced
2-3       med. potatoes, chopped
4          Tbs. butter
3/4       cup flour
2-1/2   quart clam juice
1          quart heavy cream or half and half
2-1/2   Tbs. chicken base
1-1/2   tsp. white pepper
dash    Tabasco
1/2       cup lemon juice
2          Tbs. fresh garlic, finely chopped
1/2       cup parsley
2           cups celery, diced

1. In a skillet, sauté bacon until it starts to brown and then add the onions, garlic and 3 Tbs. of butter. Cook until onions are translucent. Add the flour to make a roux.

2. In soup pot, saute celery in 1 Tbs. butter until celery is tender. Add the potatoes, clam juice, pepper, Tabasco, lemon juice, and chicken base. Simmer for about 20 minutes, until the potatoes are cooked.

3. Add cream and parsley. Bring to a slow boil. Add roux very slowly, stirring constantly, to thicken.

4, Add clams.

5. Simmer 5 minutes and serve.

To serve in bread bowls: Cut tops off bread bowls and scoop out insides, leaving enough “bowl” for the soup. Cut bread from the inside of the bowl and place on baking sheet to toast. Also toast lid.

NOTES: Use 1 can – 3.3 lbs.- Chopped Sea Clams from Costco. Save the juice from the can and use as above (it will be all the juice you need).

Pumpkin Soup with Chili Cran-Apple Relish

I love this soup. In my opinion, the relish makes the soup so you may want to double or even triple the relish. Pumpkin soup by itself was a little bland, but the added spicy relish puts it over-the-top good. I made this soup for a neighborhood progressive dinner and kept it in the crock pot until serving. Both the soup and the relish keep well in the refrigerator.

Pumpkin Soup with Chili Cran-Apple Relish

1 Tbs. olive oil
2 Tbs. butter
1 fresh bay leaf
2 ribs celery with greens, finely chopped
1 med. onion, finely chopped
salt and pepper
3 Tbs. flour
2 tsp. ground thyme
2 tsp. hot sauce, or to taste
6 cups chicken stock
1 (28-oz) can cooked pumpkin purée (Or fresh if you have it.)
2 cups heavy cream
1/2 tsp. freshly grated nutmeg

1 crisp apple, such as McIntosh or Granny Smith, finely chopped
1/4 red onion, finely chopped
2 Tbs. lemon juice
1/2 cup dried or fresh cranberries, chopped
1 tsp. chili powder
2 tsp. honey
1/2 tsp. ground cinnamon

Heat a medium pot over medium heat. Add the oil and melt the butter. Add bay, celery, and onion, salt and pepper. Cook until tender. Add flour, thyme and hot sauce, then cook flour a minute. Whisk in chicken stock and bring to a boil. Whisk in pumpkin. Simmer for a few minutes and then add in cream and nutmeg. Reduce heat until ready to serve.

Relish: Combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Serve soup in shallow bowls with a few spoonfuls of relish.

Note: I love the cool crunchy relish in the warm soup and I like a bit of relish with every bite, so make extra.

Corn Chowder

Corn Chowder

Corn Chowder

Corn Chowder

1/2 lb. diced bacon
2 Tbs. flour
1 medium onion, chopped
2 cups potatoes, cubed
2 cups chicken broth
3 cups corn (fresh, frozen and/or creamed-style)
2 tsp. salt
ground black pepper, to taste
2 cups half and half

1. Cook bacon in a large pot until crispy. Drain liquid, reserving 2 tablespoons in the pot. Add flour to make a roux.

2. Add onion to pot and cook for 5 minutes. Add broth, corn, potatoes, salt and pepper. Bring to a boil, cover pot and reduce heat. Simmer for 20 minutes or until potatoes are tender.

3. Slowly add half and half, while stirring. Simmer for 10 minutes.

White Chili with Chicken

Since my last post on preserving corn, I have been looking for a new recipe to use up the leftover corn. I found a recipe on Pinterest (Cooking Classy) and it was a huge hit at my house. Daughter said, “Add this to the recipe book, immediately.” So, here it is with a few modifications from yours truly:

White Chili with Chicken

White Chicken Chili

White Chicken Chili

2 boneless skinless chicken breasts, cut up into small chunks
1 med. onion, diced
1 Tbsp. olive oil
2 cloves garlic, minced
1 quart chicken broth
1 small can diced green chilies
1 1/2 tsp. cumin
3/4 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. ground coriander or 1/3 bunch of fresh cilantro
1/4 tsp. cayenne pepper
salt and freshly ground black pepper
1 (8 oz.) pkg light cream cheese
1 1/4 cup fresh or frozen corn
2 (15 oz.) cans Cannelini beans, drained and rinsed
1 Tbs. fresh lime juice
Monterrey Jack cheese, for serving

1. Heat olive oil in a large pot. Add chicken and diced onion. Saute until chicken is cooked through. Add garlic and saute a minute longer.

2. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring to a boil then simmer 15 minutes.

3. Add cream cheese and stir until melted. Stir in corn and cannellini beans. Simmer for another 10 minutes uncovered.

4. Using an immersion blender, blend until its smooth but still a little chunky. Simmer another 15 minutes. Stir in fresh lime juice.

5. Garnish with shredded Monterrey Jack cheese and chopped cilantro. My family likes to add additional lime juice to their bowls.

Parsnip and Leek Soup or Pasta Sauce?

Ya’ll know that I get this box of gorgeous produce each week from my local CSA, right? Well, I have never in my life cooked with parsnips and leeks and guess what was inside my box this week? Among the beautiful produce I found parsnips and leeks. So, today I was trying to figure out what to do with one, or the other, and I found a recipe on the Internet for parsnip soup with leeks and parsley. Hey, parsley was also in my box this week. A trifecta! Looks like soup for dinner.

The soup was easy to make and it tasted good, too. A thin soup; not a hearty soup so definitely not going to satisfy for dinner. We were trying to decide what to have with the soup when I decided to put the soup through a reduction to thicken it up. I also added some heavy cream. Then it happened… that bright idea. What if I thicken it up and add it to a pasta, like orecchiette? Maybe some fresh parmesan on top?

We couldn’t get over how delicious this dish turned out. Different than anything I’ve had before and very flavorful. Seriously good and I have now added leeks and parsnips to my list of things to grow in the garden. The dish is super easy and cost just pennies to make. Here’s the original soup recipe link from Modifications for a thicker sauce from yours truly is below.

Pasta Sauce

Parsnip and Leek Pasta Sauce

2 Tbs. butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, then sliced crosswise 1/4 inch
2 Tbs. olive oil
1/2 to 1 lbs. parsnips, peeled and chopped (I used 1/2 lb. baby parsnips and didn’t peel)
2 strips lemon zest, 1 x 2 inches each
1 tsp. salt
4 cups chicken stock
2 cups fresh parsley, finely chopped
3-4 Tbs. lemon juice
1/2 cup heavy cream
fresh ground pepper to taste
Orecchiette pasta
Parmesan cheese

1. Heat butter in a large soup pot on medium heat. Stir in the chopped leeks. When leeks are heated enough so they begin to sizzle in the pot, turn heat to low and cover the pot. Cook until soft, but not browned.

2. Stir in parsnips, olive oil and salt. Add stock and lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until parsnips are completely tender, at least 30 minutes.

3. Remove and discard the lemon zest. Add parsley. Puree the soup until smooth using your immersion blender.

4. Stir in lemon juice. Slowly add the cream. Stir over high heat until reduced to desired thickness. Meanwhile, get your water boiling and cook the Orecchiette pasta al dente.

5. Serve over Orecchiette pasta with a little fresh parmesan cheese over the top.

Garden Vegetable Soup

Who doesn’t love a good veggie soup recipe? This is one that my kiddos request so I’m adding to the recipe page for them. I’m not sure where the original recipe came from. I add whatever veggies I have on hand and it is always good. It just feels good to eat it, ya know what I mean? The following list is just a guideline. If you have more or less of each ingredient, just add it. Trust me – it always turns out great. Oh, and the last time I made porcupine meatballs, I added the leftover meatballs to the soup and LOVED it!

Garden Vegetable Soup

1/4  cup  olive oil
2     cup  onion, chopped
2     Tbs  garlic, minced
2     cup  carrots, chopped into rounds
2     cup  potatoes, diced
2     cup  green beans, broken or cut
2     qts. (64 oz) chicken or veggie stock
4     cup tomatoes, chopped or crushed
1     can  tomato paste
1     can  chickpeas, drained
2     cup  corn  (I like 1 kernel, 1 creamed corn)
1/2  tsp.   black pepper, freshly ground
1/4  tsp.  dijon mustard
1/4  cup  parsley leaves, chopped
1-2  tsp.  lemon juice
salt and herbs to taste

Optional additions: yellow squash, zucchini, mushrooms, kidney beans, pumpkin, celery, broccoli, basil leaves, 1 tsp. coriander or 2 tsp. cumin or 2 tsp. termeric, kale, collards, swiss chard, creamed corn. Whatever is fresh from the garden goes in the soup!

1. Heat olive oil in large, heavy bottomed stock pot over medium low heat. Once hot, add onion, garlic and a pinch of salt until all  begins to soften, about 7-8 minutes.
2. Add carrots and potatoes (and any other hearty veggies). Continue to cook 4-5 minutes, stirring occasionally.
3. Add stock. Increase heat to high and bring to a simmer. Once simmering, add tomatoes, tomato paste, corn, and pepper. Reduce heat to low. Cover and cook until veggies are fork tender, approximately 25-30 minutes.
4. Don’t add tender veggies like green beans, peas, chard, etc. until about 5 minutes before end to keep bright colors and flavor.
5. Remove from heat and add parsley and lemon juice. Season to taste with salt and herbs, if desired.
6. Serve immediately. Keep in refrigerator about a week. Can be frozen for 2-3 months.

Note: Soup can be as simple or complex as you like. Add whatever you have on hand or in the garden, whether fresh, frozen, dehydrated or canned.