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Course: Soup

Lasagna Soup

Lasagna Soup

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Lasagna soup is a crowd pleaser!  The delicious flavors of lasagna are all here, without the hard work and long baking time.  It also makes good leftovers, and as the noodles soak up the broth the mixture gets more and more like the texture of actual lasagna.  I often serve it for staff lunch.

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Lasagna Soup
This easy and satisfying soup might even be better than regular lasagna. It is certainly something I look forward to eating!
Course Soup
Servings
Servings
Ingredients
Course Soup
Servings
Servings
Ingredients
Instructions
  1. Heat 1 Tbsp. olive oil in soup pot over medium high heat. Add beef or sausage and diced onions. Season with salt and pepper to taste. Cook, stirring occasionally until browned. At the end of the cooking time, stir in minced garlic to saute.
  2. When the meat is well browned, add chicken broth, diced tomatoes, crushed tomatoes, and herbs. Bring to a simmer, cover, and cook at medium-low for 20 minutes.
  3. While soup simmers, mix mozzarella cheese, Parmesan cheese, ricotta cheese, and parsley together in a mixing bowl. Set aside until serving time.
  4. When serving time is about 15-20 minutes away, put lasagna noodle pieces into the pot. Cook until noodles are tender, adding additional broth or water if needed. Adjust seasonings as desired.
  5. To serve, ladle soup into bowls. Top each bowl with a spoonful of the cheese mixture. Stir the cheese into the soup as you eat it to make everything melt together. Yum!
Recipe Notes

Recipe is adapted from this one at Cooking Classy: http://www.cookingclassy.com/lasagna-soup/

 

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White Chicken Chili

White Chicken Chili

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Halloween came and went, and that means White Chicken Chili on the menu!  We eat lots of traditional red beef chili in the beginning of October, and from the freezer throughout the winter, so Halloween needs its own special recipe.  Our tradition is to enjoy “ghost chili” in the garage while we make and hand out cotton candy to all the trick-or-treaters.  Good times!

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White Chicken Chili
This basic white chili recipe isn't too hard to make, and is very mild so don't be afraid to pour on the hot sauce if you need it!
Course Soup
Servings
Servings
Ingredients
Course Soup
Servings
Servings
Ingredients
Instructions
  1. Heat olive oil in a large soup pot over medium heat. When oil is hot, add chicken and onions and saute until chicken is no longer pink. Add garlic and saute 30 seconds more. Add spices and saute until fragrant.
  2. Stir in chicken broth and green chiles with their juice. Bring to a boil, then reduce heat and simmer 15 minutes.
  3. Cube Neufchatel cheese and stir into hot soup until nearly melted. (It will look separated at first, but will eventually melt into creamy goodness.) Stir in corn and 1 can of cannellini beans.
  4. Pour the remaining can of beans into a food processor or blender. Add about 1/4-1/2 cup broth from the soup and blend until coarsely pureed. (You could also put all the beans into the soup and use an immersion blender to get similar results).
  5. Pour the bean puree back into the soup and mix well. Simmer about 15 minutes longer.
  6. Stir in fresh lime juice just before serving. Set out the toppings and let everyone mix up their custom creations.
Recipe Notes
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Chili

Chili

This is the classic All-American Beef Chili recipe from my favorite cookbook, unfortunately no longer in print.  (America’s Test Kitchen Family Cookbook).  It is an October Staff Lunch staple, and there is nearly always a bag in the freezer in case Than gets a sudden chili-for-dinner craving.

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Chili
Course Main Dish, Soup
Servings
servings
Ingredients
Course Main Dish, Soup
Servings
servings
Ingredients
Instructions
  1. Heat the oil in a large soup pot over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and salt. Cook until veggies have softened, about 7 minutes. Stir in the garlic and cook for an additional minute or so.
  2. Add beef to veggies and spices. Increase heat to medium high. Cook, breaking up the beef with a spoon, until no longer pink (around 10 minutes).
  3. Stir in the beans (drained and rinsed), the diced tomatoes (undrained), and the tomato sauce. Add additional salt and chili powder to taste.
  4. Bring to a simmer, cover, and cook for 45 minutes. Remove the lid and continue to simmer until beef is tender, about another 45 minutes. Season again with salt, chili powder, and pepper before serving.
Recipe Notes

Chili can be cooled, covered, and refrigerated for up to 4 days or frozen for 3 months.  Reheat over low heat, adding additional water or tomatoes as needed to adjust the consistency.

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Beef Soup Provencal

Beef Soup Provencal

This is a perennial fall and winter favorite.  Since most of the ingredients are shelf stable, I sometimes give them along with a recipe card as a hostess or housewarming gift.

I make my own Herbes de Provence blend (click the link to see my recipe), but you can also buy it at Penzey’s or a grocery store.  Each blend is slightly different, so the flavor will vary based on what kind of spices you use.

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Beef Soup Provencal
This simple, satisfying soup is a delicious dinner that's ready in minutes. It is easy, fast, nutritious, and has excellent flavor.
Course Main Dish, Soup
Servings
servings
Ingredients
Course Main Dish, Soup
Servings
servings
Ingredients
Instructions
  1. In large stock pot, cook ground beef with 1 Tbsp. Herbes de Provence over medium heat for 4-5 minutes or until no longer pink, breaking up into 3/4 inch crumbles. Pour off drippings.
  2. Stir in beans, broth, tomatoes, juice, and remaining Herbes de Provence. Simmer uncovered for 5 minutes.
  3. Stir in spinach and simmer 5 minutes more.
  4. Sprinkle with cheese at the table.
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