Book Club Lasagna Soup

https://lilluna.com/lasagna-soup-8/

This recipe comes from the above recipe. Maurene served it to us at our November 2018 book club.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 8

Calories 564 kcal

Author Lil' Luna

INGREDIENTS

• 1 lb Italian Sausage
• 1 TB onion powder
• 4 tsp minced garlic
• 2 tsp crushed red pepper
• 2 TB tomato paste
• 28 oz can diced roasted tomatoes - blended if you have my husband
• 6 c chicken broth
• 1/2 c basil leaves
• salt and pepper to taste
• 16 oz bowtie pasta

CHEESE MIXTURE

• 8 oz ricotta - might try with cottage cheese
• 1/2 c parmesan cheese
• 1/4 tsp salt
• pinch of pepper
• 1 c mozzarella as garnish

HOW TO MAKE LASAGNA SOUP:

1. Start off by browning the sausage in the olive oil for about 6-8 minutes. Add the seasonings and cook for 1 additional minute. Then add the tomato paste and stir.
2. Add diced tomatoes, basil, and chicken stock, then bring to a boil. Reduce heat and simmer for 30 minutes.
3. While the soup is simmering, cook the noodles according to packaged directions.
4. In a small bowl, mix all cheese ingredients.
5. Once the noodles are finished cooking, strain them and add to the soup. Or if you make large amounts you can serve the soup, noodles, and cheese each seperately.

To serve, add a small dollop of the cheese mix to the bottom of your bowl and slowly add soup. Garnish with mozzarella and basil if you like!

Mary's Potato Soup

3 TBS butter
Saute medium onion
+ 3 stalks of Celery
+ 6 potatoes (cubed)
 Simmer for 10 minutes

+ one cup of water
+ 2 cans of creamed corn
+ 3 cups of milk (can replace 1/2 to 1 cup with cream or fat-free half and half)
+ add 3 links of sliced cooked Italian sausage

Season with:
+ 1 - 2 teaspoons of parsley
+ 1/2 teaspoon of pepper
+ 2 -3 teaspoons of old bay seasoning
+ 1 - 2 teaspoons of salt
+ fresh or dried basil

Simmer for 20+ minutes.

Serve with Cheesy Biscuits

2 cups of bisquick
2/3 cup milk
1/2 - 1 cup shredded cheddar cheese

Heat oven to 485 degrees
mix up into dough/balls
bake for 8 - 10 minutes

1 cup of melted butter
brush on Johny's garlic & seasoning

Japanese Peasant Stew

Japanese Peasant Stew 

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1 minced onion, then add:

3-5 stalks celery, diagonally cut

3-5 carrots, diagonally cut

1 medium-size head bok Choy, diagonally cut (romaine lettuce or kale would work, as well)

1 bundle brown rice sticks or Ming bean threads (noodles)

1 Tbsp each: salt, and garlic or onion powder

2 Tbsps sesame oil

4 Tbsps soy sauce (Bragg's Liquid Aminos is free of wheat, refined sugars and preservatives)  

​Chopped green onions (optional

8-12 hard-boiled eggs, peeled.

​

In a large soup pot, sauté the first group of ingredients in a little oil.  Cover with water (about 3 quarts) and simmer until crisp-tender 10-15 minutes, then add remaining ingredients inc. the boiled eggs.  Simmer  5 minutes longer.  Serve with a dollop of "mock sour cream" (2

Cup healthy mayo with 3 Tbsps lemon juice).

​

​Comments:

I'm usually generous with the carrots, celery and noodles and sometimes add in frozen peas.  I use 2 baby bok choys.  I usually half and half the garlic and onion powders.

Zuppa Toscana

What to do with Bountiful Basket Collard Greens and Kale

Ingredients:

1 bunch of collard greens (could use kale)

 - washed, dried, and cut into small pieces

4 potatoes

 - washed, leave skins on and cut into 1/4 inch slices

1 teaspoon of minced garlic

4 cups of water

2 chicken bullion cubes

1 yellow onion

 - cubed

1/2 - 1 cup of heavy cream (I use fat free 1/2 and 1/2)

6 slices of turkey bacon

5 large links of sausage (Johnsonville spicy Italian)

 - cooked at 350, then cut into small pieces

STEP ONE: cook sausage - on a cookie sheet with water covering the bottom of the pan

STEP TWO: cut onion and cook in deep skillet/pan with bacon until bacon is done and onions are clear

STEP THREE: remove bacon (once cooked) and tear into small pieces and set aside

STEP FOUR: add minced garlic, stir and cook for a couple of minutes

STEP FIVE: add water and bullion cubes

STEP SIX: add sliced potatoes and simmer for 15 minutes

STEP SEVEN: add sliced greens, crumbled bacon and sausage

STEP EIGHT: add cream and simmer (make sure greens are really soft - collard greens can take up to 45 minutes to soften whereas kale takes far less). I let it simmer a long time and I had to add some milk later on.

Creamy Broccoli Soup

Invention time! So, I can't take all the credit - as I mixed a bunch of recipes I found online. But this is so good.  I want to make tons.  It would be great in a bread bowl, would be great with cheese added to it - but I love it just the way it is too. Plus if you don't add cheese it's only 200 calories a serving!

Ingredients:

1/4 cup butter
1/2 - 3/4 large yellow onion - diced
1 head of broccoli - cut into small pieces - those crown flower things
3 large carrots grated (it didn't take too long to just use the cheese grater)
2 1/2 cups fat free half and half (I'm sure you could use cream or non fat free)
2 cans of chicken broth
salt and pepper
1/2 t of nutmeg

STEP ONE: chop up/grate everything
STEP TWO: melt butter in large pan
STEP THREE: saute onion for 3 - 5 minutes
STEP FOUR: add liquids and simmer for 20 minutes
STEP FIVE: add broccoli, carrots, spices and let simmer for 30 minutes
STEP SIX: blend with immersion blender, or put in the blender etc.

The Original Taco Soup

I absolutely love this soup.  It's from Crockpot365.

 

The Original Taco Soup

 

 

--2 cans of kindey beans

--2 cans of pinto beans

--2 cans of corn

--1 large can of diced tomatoes

--1 can tomatoes and chiles

--1 packet taco seasoning (if you are gluten free, stick to McCormick)

--1 packet ranch dressing mix (not buttermilk)

--1 lb browned ground turkey or hamburger (optional.)

--shredded cheese and sour cream, green onions and tortilla chips for embelishment

The Directions:

--brown meat if you are going to use it

--drain fat and add meat to crockpot stoneware insert

--sprinkle seasoning packets on top of meat

--drain and rinse the beans and add

--add the ENTIRE contents of the corn and tomato cans
--stir.

cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Healthy Tomato Basil Soup

This one is worth the work!  I love Tomato Basil Soup but since I am needing to work off the holiday weight, I needed a recipe that was non-pure-cream (is that a word!) and that I could make and freeze some for later. I adapted it from two peas and their pod website.

Ingredients:
5 tomatoes, cut in half if romas, sliced if larger -
4 TBS olive oil, divided
salt and pepper
1 medium onion, chopped
4 cloves of garlic, minced
1 cup freshly chopped basil (can do with dried basil - use a lot less & do it to taste)

 - see my tricky fresh basil from Peggy in the picture above. Just freeze fresh basil in water in an ice cube tray.  Then transfer the basil cubes to a freezer bag.  This is how to have fresh basil all year long.
Dash of red pepper flakes
1 (15 ounce) can of diced tomatoes
1 small can of tomato paste (don't need if you don't ice cube your basil)
4 cups of vegetable or chicken broth

Step one: preheat oven to 400.  Spread the tomatoes on a pam sprayed baking sheet and drizzle with 2 TBS of olive oil.  Season with salt and pepper and roast for 45 minutes.  I did two trays at a time (for when I made several batches at once) and rotated half way through and they turned out great.

Step two: in a large stockpot, heat 2 TBS of olive oil over medium.  Cook the onions until clear.  Add garlic and red pepper flakes.  Cook for 2-3 minutes longer - depending on how much garlic you use.

Step three: add canned tomatoes (juice and all), basil, and broth.

Step four: add the roasted tomatoes.  Cook for 30 minutes plus over medium to low heat.

Step five: use an immersion blender or blender and smooth soup.  Voila!  You are done!

Chicken Cheese Tortilla Soup

knock off of the Applebees soup

Serves 8-10
Prep Time 1:15

Tortilla strips or chips
1 large onion minced
2 cloves garlic minced
2 TBS vegetable or olive oil
15 oz can tomato puree or crushed tomatoes
4 cups chicken broth
up to 1/2 cup hot sauce - to taste (tabasco red sauce or taco bell packets)
1/2 med. green bell pepper - seeded minced (optional)
1 tsp Worcestershire sauce
1 tsp granulated sugar
1/2 tsp. salt
1 tsp. black pepper
1/4 cup all purpose flour mixed with 1/2 cup water
1 lb. boneless, skinless cooked chicken cubed (optional)
1 cup heavy whipping cream (or fat free half and half)
1/4 cup sour cream (low-fat okay)
1 cup shredded cheddar cheese
1 TBS chopped fresh cilantro - for garnish (optional)

Step one:    In a large pot over medium high heat, saute onions and garlic in oil until soft
Step two:    add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low and simmer for 20 minutes
Step three:  whisk flour/water mixture into soup
Step four:   bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes stirring occasionally
Step five:   add chicken to pot and continue to simmer for 5 minutes, stirring occasionally
Step six:     add cream, sour cream, and cheese to pot; stir until cheese has melted.
Step seven: pour soup into bowls, pile tortilla strips into "haystack" shape on top of the soup and garnish with cilantro

Butternut Squash Green Apple Soup

I can't think of a better title for this creation - feel free to help me rename it!


1 butternut squash - broiled (1/2 ed, 35-40 min @ 400), cooled and peeled
2 tablespoons of unsalted butter
1 onion (yellow or white) chopped
5 cups chicken stock
3/4 cup milk
3 apples halved and baked at 400 for 10 minutes
5 baby carrots - steamed
3/4 cup brown sugar
1 tablespoon maple syrup
spices: nutmeg, ginger, salt, pepper (all to taste), 3 bay leaves

Directions:
Step one: melt butter
Step two: cook onion until transparent (8 min or so)
Step three: cut squash in 1 " chunks
Step four: add squash and stock to onion and butter
Step five: add spices
Step six: cool
Step seven: puree
Step eight: add sugar, maple & milk
Step nine: reheat and serve

Taco Soup

In a crock pot combine:

1 lb. browned ground hamburger
15 oz. can of diced tomatoes
15 oz. can of tomato sauce
1 can of corn (with juice)
1 can of kidney beans (drain and rinse)
1 packet of taco seasoning (1/4 cup)
1 packet of ranch salad dressing powder mix (1/4 cup)
salt and pepper to taste

Optional:  add water to thin

Cook on low for 3-5 hours. 
Serve with tortilla chips, cheese and sour cream.

Minestrone Soup

This is my comfort food. I love this soup and while it looks like a lot of work, it isn't - most of the time is soup simmering. I love that you get so many yummy vegetables and can feel so healthy!


2 lbs. boneless chuck, cut into small pieces, or stew meat
Salt
1 - 14.5 ounce can of chopped tomatoes, undrained
1 medium onion, chopped
2 stalks celery, cut into ½ inch pieces
1 clove garlic, minced
2 T parsley flakes
½ t oregano
1/8 t pepper
2 cups zucchini, sliced
2 cups green beans, chopped
1 cup carrots, sliced
1 can V8 juice
1 cup small elbow noodles
1-2 cups cabbage, chopped
2 t beef base or beef bouillon
Parmesan cheese

Bring 12 cups of water to a boil in a large pot. Add beef and 1 T salt. Lower heat and simmer for one hour. Skim off fat and discard. Add another 1 T salt, tomatoes, onion, celery, garlic, parsley, oregano, and pepper. Simmer 20 minutes, stirring occasionally. Add the zucchini, green beans, carrots, V8, and noodles. Simmer for about 25 minutes. Suring last 5 minutes of cooking, add cabbage and beef base or bouillon (to taste). Sprinkle with Parmesan Cheese to serve.

Mary's Potato Soup with a Kick

My neighbor made me this soup after one of my angel baby events.  I made this once for Kim and she has been requesting it.  It's that time of year for soups! I love love love this soup recipe.  I was sure I had put it on the site - but nope - so here it is!  I'm cooking it tonight.

Stuff:
6 potatoes
     peeled and cubed or chunked (however you like your potatoes in a soup)
1 cup of water
 simmer until potatoes are tender
3 TBS Butter
medium onion
     saute onion
3 stalks of celery
     chopped up and added to the onion
2 cans of creamed corn
     stir into soup
3 cups of milk (can replace with 1/2 to 1 cup cream - I use my food storage milk & fat-free 1/2 and 1/2)
2 teaspoons parsley
1 teaspoon pepper
3 (or more) teaspoons old bay seasoning (square yellow tin)
1 - 2 teaspoons salt
to taste fresh or dried basil
*add broiled sausage slices or diced pieces if desired*
simmer for at least 20 minutes

Serve with Cheesy Bisquits

Knock off Zupa Wisconsin Cauliflower Soup

9 cups or 8 servings

2 TBS margarine or butter
1 medium onion, chopped
1/4 c all-purpose flour
1/2 t salt
2 c milk
1 can chicken broth
1 head cauliflower cut into small pieces

Optional
1 t Dijon mustard
1 c shredded cheddar cheese
1 c pepper jack cheese

STEP ONE: melt butter over medium heat.  Add onion and cook until golden, about 10 minutes, stirring occasionally
STEP TWO: Stir in flour and salt; stirring frequently for 2 minutes.
STEP THREE: gradually stir in milk, chicken broth and 1.5 cups of water; add cauliflower and heat to boiling over on high heat.
STEP FOUR: simmer for 10+ minutes covered until cauliflower is soft
STEP FIVE: blend mixture in food processor in batches until all is very smooth.

At this point I cool it off in the fridge over night and freeze for later


STEP SIX: return cauliflower mixture to saucepan; heat over medium heat until hot, stir occasionally.
STEP SEVEN: remove saucepan from heat; stir in mustard and 1.5 or so cups of the cheese (save the rest to serve on top later)

Chili

Sorry, no pictures of this one at the moment. I need to get better at taking pictures of what I make. Anyhow, this is my favorite Chili recipe. I prefer to have some veggies in there, as opposed to just meat, tomatoes, and kidney beans. This recipe freezes well and I often double it and put the extra in the freezer for the future. You can defrost it in the microwave and have dinner in 5 minutes this way.

Chili
Adapted from Better Homes and Gardens Cookbook
Prep: 20 min, Cook: 20 min, Serves: 4 - 6 Large Portions

16 oz. ground beef
1 large onion, chopped
2 coves garlic, minced
1 green pepper, chopped
1 14.5 oz. can diced tomatoes
1 15 oz. can red kidney beans, rinsed and drained
1 16 oz. can tomato sauce
1 16 oz. can corn, drained
2-3 teaspoons chili powder (more or less depending on how spicy you want it)
1/2 teaspoon dried basil
1/4 teaspoon black pepper
salt

In a large saucepan, cook ground beef, onion, sweet pepper, and garlic, salting lightly. When meat is brown and onion is tender, drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, corn, chili powder, basil, and pepper. Bring to a boil. Reduce heat, cover, and simmer for at least 20 minutes, but longer if you want the flavors to set a little. Serve with cornbread or breadsticks.