Recipes

[RespectLife]

This is the BEST recipe for Lasagna Soup I have ever tried.  Don't skip the 'Cheesy Yum'.  It really makes it!

Lasagna Soup yield: 8 SERVINGS

for the soup:

2 tsp. olive oil

1-1/2 lbs. Italian sausage

3 c. chopped onions

4 garlic cloves, minced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 T. tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. mafalda or fusilli pasta

1/2 c. finely chopped fresh basil leaves

salt and freshly ground black pepper, to taste

for the cheesy yum:

8 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

additional cheesy yum:

2 c. shredded mozzarella cheese

preparation:

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. 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.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. 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. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

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.

mafalda pasta

[RespectLife]

My family AWAYS requests I make this when they come to town.  WARNING:  NOT low cal....but I have made it using ground turkey and it is just as good.  Again, don't skip the chopped iceburg lettuce and tomatoes as the topping.  It really sets this apart from other Cheeseburger Soups.

 ‘DIFFERENT CHEESEBURGER SOUP’  Adapted from Grover’s Restaurant, Bflo, NY


Melt  a couple tablespoons butter in a lg. pot

Saute 1-2 large chopped onions till soft and translucent. 

Add ground turkey or beef (about 1-1/2 lbs) and cook it all through

Season meat with pepper and a TINY bit of salt.

Add about a cup of water, a mid size carton of low sodium chicken broth and a heaping tablespoon of Better Than Chicken Boullion. 

If the pot isn't full enough just add more broth.  Funny that they use all chicken base when it is a beef soup recipe!  

Add a full jar of Ragu Cheese Sauce

Optional:  I also added a half jar of Con Queso Cheese Sauce/Medium

Add a small container of half/half (or some light cream)

Mix flour or cornstarch and water and whisk till NO lumps.  This is the thickener.  I have also added Instant Mash Pot flakes to thicken it.

Simmer for a while, then chop ICEBERG lettuce to bite size (it is the only lettuce I use since it keeps the crunch) and chop up Roma tomatoes (I prefer Roma since they have more 'meat' and less seeds and wet junk)

Top with them both and serve.

**IF any leftovers, I toss the chopped lettuce & tomatoes on top and store in the fridge.  They are still crunchy the next day.

http://www.foodnetwork.com/videos/cheeseburger-soup/46957.html

This is the link to the Drive-in, Diners & Dive show that this recipe from Grover’s Restaurant in WNY was featured.  My above recipe was  adapted from this video.