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Showing posts with label Soup. Show all posts
Showing posts with label Soup. Show all posts

Recipe: Lasagna Soup



Last week here in Texas, we actually had three days of cold rainy weather....three days!  I must say this has been a very wet winter and we needed this rain.  The ponds, lakes and rivers are overflowing.  Spring is already here and this week we are back in the 80's.  

So with all that cold weather, I knew some soup days were here.  I made this soup a couple of months ago and it was so good.  My family loved it and ate every last drop of it.  It was just as good this time around!  I love how quick this soup comes together, way faster than making a traditional lasagna, but you still get the awesome taste of a big pan of yummy good lasagna.

I made just a few changes based on what I had on hand but it didn't change the yummy goodness of this soup at all.  On your next cold day, you must make this soup.  Your family will thank you for it!

Enjoy!

This is the cheesy goodness that goes in the bottom 
of the bowl....don't skip this step...
it totally makes the soup!




Lasagna Soup
{adapted from the original recipe by Brenda/A Farmgirl's Dabble}
Ingredients
    Soup
    • 2 tsp olive oil
    • 1 1/2 lbs ground beef
    • 3 cups onions, chopped
    • 4 garlic cloves, minced
    • 2 tsp dried oregano
    • 2 tbsp tomato paste
    • 1 28-oz can fire roasted diced tomatoes
    • 2 bay leaves
    • 6 cups chicken stock
    • 8 oz pasta
    • salt and pepper to taste
    Cheesy Goodness
    • 8 oz ricotta cheese
    • 1/2 cup parmesan cheese, grated
    • 1/4 tsp salt
    • pinch black pepper

    Instructions
    1. Heat olive oil in a large pot over medium heat.
    2. Add meat/sausage, breaking up into bite sized pieces.
    3. Brown for about 5 minutes.
    4. Add onions and cook until softened, about 6 minutes.
    5. Add garlic, oregano, and red pepper flakes. Cook for 1 minute.
    6. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
    7. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
    8. Bring to a boil and then reduce heat and simmer for 30 minutes.
    9. 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.
    10. Season to taste with salt and freshly ground black pepper.
    11. While the pasta is cooking, prepare the cheesy goodness. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
    12. To serve, place a dollop of the cheesy goodness in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
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    Linked To:
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    *It's a Hodgepodge Life: It's Hodgepodge Friday
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    *Country Momma Cooks: Link and Greet
    *Around My Family Table: Feed Your Soul
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    *Everyday Mom's Meals: Church Supper
    *Flamingo Toes: Think Pink Sundays
    *Addicted to Recipes: Scrumptious Sunday
    *A Simple Klassic Home: Simply Klassic Sunday
    *Beyer Beware: Hunk of Meat Monday
    *Blessed with Grace: Tempt My Tummy Tuesday
    *It's A Blog Party: Delicious Dishes
    *Mandy's Recipe Box: Totally Tasty Tuesday
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    Crazy Cooking Challenge: Creamy Chicken Noodle Soup




    This month, I am participating in Mom's Crazy Cooking Challenge.  Every month there is a new theme challenge.  The great thing about this challenge is that you choose a specific recipe from another blogger.  You then bake and blog the recipe showcasing the blog that you selected the recipe from.  You also get to vote on the best "ultimate" recipe for the month.  The challenge this month is chicken noodle soup.  My family LOVES soup, especially chicken noodle, so this challenge was great for us.

    As I was searching for a perfect soup that my family would enjoy, I came across the blog Let's Dish and found Danelle's recipe for Creamy Chicken Noodle Soup.  What grabbed my attention was the fact that it was a creamy soup instead of a broth based soup.  With the addition of frozen egg noodles, I knew that this would be a soup my family would devour.  I was right!

    This soup is not only creamy, but hearty, belly warming goodness that my family gobbled up with only enough left for the girl's to have in their lunch the next day (and that is only because they begged for us not to eat it all gone so they could enjoy it again for lunch).  So, thanks to Danelle, we now have a chicken noodle soup recipe that my family not only enjoyed that night, but have requested several times since.

    Enjoy!


    Creamy Chicken Noodle Soup
    {slightly adapted from the original recipe by Danelle/Let's Dish}
    Ingredients
    • 2 tbsp butter
    • 2 cups carrots, shredded
    • 1 cup celery, peeled and chopped
    • 1 cup onion, chopped
    • 6 -7 cups chicken broth
    • 3 boneless chicken breasts
    • 2 cans cream of chicken soup
    • 1 cup milk
    • 1 16 oz pkg frozen egg noodles (I used dumpling noodles)
    • Salt and pepper, to taste

    Instructions
    1. Thaw noodles according to package directions. My noodles were wide so I cut them in half.
    2. Meanwhile, melt the butter in a large sauce pot over medium-high heat.
    3. Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.
    4. Add 6 cups chicken broth to the pot and bring to a simmer.
    5. Add chicken breasts and boil until chicken is cooked through, about 10 minutes.
    6. Remove chicken breasts from the pot and dice; set aside.
    7. Add the milk to the pot and return to a boil.
    8. Gently stir and add a few noodles at a time (if you incorporate the noodles one or two a time, they will not stick together) to the broth.
    9. Add diced chicken back to the pot and cook for an additional 15 to 25 minutes. (Because my noodles were thicker, it took about 25 minutes for them to cook all the way through.)
    10. Once the noodles are tender and cooked through, add cream of chicken soup and simmer for a few more minutes.
    11. If your soup is too thick, add a small amount of chicken broth until desired consistency is reached. If it is not thick enough, add more cream of chicken soup. (I only added one can of soup, because it was super creamy and thick.)
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