Yum Yum!

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Lasagna Soup

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This soup was pretty tasty! It has a bit of spice-y and would be good served for a crowd as well. It was pretty easy to make and we enjoyed it with a bit of crusty bread. Definitely a comfort food for a cold, blistery day.

 

2 tsp. olive oil

1-½lbs. Italian sausage

3c. chopped onions

4garlic cloves,minced

2tsp. dried oregano

½tsp. crushed red pepper flakes

2T. tomato paste

128-oz. can fire roasted diced tomatoes

2bay leaves

6c. chicken stock

8oz. mafalda or fusilli pasta

½c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

8oz. ricotta

½c. grated Parmesan cheese

¼tsp. salt

pinch of freshly ground pepper

2c. shredded mozzarella cheese

Directions:

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes.
2. Add onions and cook until softened, about 6 minutes.
3.  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.
4. Add diced tomatoes, bay leaves, and chicken stock. Stir to combine.
5. Bring to a boil and then reduce heat and simmer for 30 minutes.
6.  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.
7. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
8. While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
9. 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.

 

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Source: http://www.keyingredient.ca/recipes/109142800/lasagna-soup/

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YUM YUM!

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Potato Soup

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This soup was delicious!  I didn’t really change anything other than the pepper. I only added 1/2 tsp. because I am not a huge fan of pepper. I will definitely be making it again but making sure I have company for dinner. It makes a pretty large pot. Give it a try… you won’t be disappointed.

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces

1 pkg. uncooked bacon, finely diced

1 medium onion, diced

1/4 bunch celery, diced

8 cups milk

4 cups chicken stock or broth

1 teaspoon salt

1 teaspoon seasoned salt

1 teaspoon black pepper

1 cup salted butter

1 cup flour

1/2 bunch freshly chopped parsley

1 cup whipping cream

***For garnish***

shredded cheese

fried bacon bits

chopped green onions

 

Directions:

1. In a nonstick 12-quart stockpot, boil potatoes in water 10 minutes. Drain and set the potatoes aside until the end.
2.  In sauté pan, cook bacon until crisp.  Drain bacon fat and place on paper towel over plate to drain more.
3. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
4. To the large pan that you boiled the potatoes in, add milk, broth, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil.
5. In small, heavy sauce pan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux.
6. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Let simmer for about 30 minutes or until flavors are incorporated.
7. Stir in parsley, reserved potatoes, bacon (reserve some for garnish if desired), celery, onions and cream.
8. Garnish with cheese, bacon bits, green onions or all three. Serve hot.

 

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Source: http://www.tipsfromatypicalmomblog.com/2010/01/potato-soup-recipe-machine-shed.html

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