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.
This easy and satisfying soup might even be better than regular lasagna. It is certainly something I look forward to eating!
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.
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.
While soup simmers, mix mozzarella cheese, Parmesan cheese, ricotta cheese, and parsley together in a mixing bowl. Set aside until serving time.
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.
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!
Another random holiday photo share, and another recipe at the end. Today’s pictures feature our gingerbread construction. First, the gingerbread items arrive in the mail. They are safely stored away until the ideal moment arrives.
On a calm afternoon, it’s time to pair off and go to work. Two teams, two gingerbread projects, and the last of the coloring tablecloth to catch all the crumbs!
The finished products are proudly displayed for quite a while (although the jelly beans start disappearing remarkably quickly…)
Good work, builders!
Pasta with Sausage and Fennel
This pasta recipe isn't that hard to assemble, and the fennel and fun pasta shapes make it a good meal for entertaining guests. Don't be afraid of fennel's licorice-y reputation. Its flavor mellows nicely when cooked, and no one at our table was bothered by it. This dish is also surprisingly good as a leftover, which is unusual for pasta.
Bring a pot of salted water to a boil and cook pasta according to package directions. Drain.
Heat olive oil in a skillet or electric frying pan over medium high heat. Add sausage and brown, breaking up large pieces with a wooden spoon.
Cut thick stalks off the fennel bulb (reserving leafy fronds for garnish). Remove the core of the fennel bulb and slice the rest into thin strips. Slice the onion half thinly as well. Halve the cherry tomatoes or chop regular tomatoes.
Add fennel and onion to sausage. Cook 6 minutes and reduce heat to medium.
Stir in chopped tomatoes. Cook 3 minutes or just until warmed. Garnish with fennel fronds if desired.
Serve immediately with plenty of Parmesan cheese.
Nope, that butterfly picture doesn’t have anything to do with this recipe. I’m not much of a food photographer, though, so you get that to look at instead!
This salad is a great autumn choice, full of rich colors and complimentary flavors. It is also a good option for entertaining, since the kale stands up well to being dressed ahead of time. Give it a try!
Sweet Potato Kale Salad
A nutritious and colorful salad combination, especially nice for fall entertaining.
Preheat the oven to 400 degrees. Peel the sweet potato and cut it into small 3/4 inch cubes. Toss the sweet potato cubes with olive oil, thyme, salt, and pepper. Spread the seasons sweet potatoes on a rimmed cookie sheet covered with aluminum foil. Roast the sweet potatoes in the preheated oven for about 35 minutes or until golden brown on the edges.
Meanwhile, take the leafy parts of the kale off of the thick stems and place them in a food processor fitted with the knife blade. Pulse 3-4 times until kale is finely chopped (but not pureed!). Mix the finely chopped kale with torn spinach leaves and lettuce (if using) in salad bowl.
Top greens with warm sweet potato chunks. Sprinkle with sunflower or pumpkin seeds and dried cranberries. Toss with vinaigrette and serve.
The original version of this recipe came from Budget Bytes.
If you are making this salad ahead of time, roast the sweet potatoes up to a day in advance. Warm them back up in the oven if desired before assembling the salad. The kale can also be diced and tossed with the other greens several hours before serving.
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!
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!
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.
Stir in chicken broth and green chiles with their juice. Bring to a boil, then reduce heat and simmer 15 minutes.
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.
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).
Pour the bean puree back into the soup and mix well. Simmer about 15 minutes longer.
Stir in fresh lime juice just before serving. Set out the toppings and let everyone mix up their custom creations.