Lasagna Soup

Ingredients:

  • 2 teaspoons olive oil
  • 1 pound lean ground beef
  • 1 yellow onion, diced
  • 2 teaspoons minced garlic (4 cloves)
  • ½ teaspoon red pepper flakes
  • 1 14-ounce jar traditional pasta sauce
  • 4 cups low-sodium chicken broth
  • 1 14.5-ounce can fire roasted diced tomatoes
  • 1 14.5-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 2 whole bay leaveslasagna soup
  • Salt and pepper, to taste
  • 8-10 ounces penne or rotini noodles
  • Fresh basil
  • Cottage cheese, shredded mozzarella cheese, and finely grated Parmesan cheese for serving

Directions:

  1. Preheat a skillet on the stove top over medium heat. Add beef and diced onions and cook, stirring often, until beef is browned and onions are translucent. Drain off excess fat.
  2. Add the garlic and red pepper flakes and sauté for 1 minute, or until fragrant.
  3. In a stockpot, combine beef/onion/garlic/red pepper mixture with pasta sauce, chicken broth, diced and crushed tomatoes, tomato paste, basil, parsley, oregano and bay leaves. Bring to a boil, then reduce heat to low and simmer uncovered, stirring occasionally, for 30 minutes. Discard the bay leaves. Salt and pepper to taste.
  4. While the stockpot is simmering, cook the pasta per package directions. Toss pasta with a drizzle of olive oil once cooked and drained.
  5. To serve, scoop ¼ to 1/3 cup of cottage cheese into each bowl. Sprinkle the cottage cheese with mozzarella, then add a helping of cooked noodles. Ladle the warm soup over the top and garnish with fresh chopped basil and Parmesan cheese. Enjoy!

* Because the soup and noodles are cooked separately, the soup freezes and reheats very well. Just cook fresh pasta for the leftovers.

lasagna soup

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Broccoli Cheese Soup

Ingredients:

  • 6 tbsp. butter
  • 1 small or medium onion
  • ¼ cup all purpose flourbroccoli-cheese-soup
  • 2 cups half & half cream
  • 3 cups chicken stock
  • Salt and Pepper to taste
  • 4 cups chopped broccoli
  • 2 ½ cups shredded cheese
  • Add in any other vegetables that you would like!

Directions:

  1. Peel and chop onion. Measure and melt butter in a large pot or soup kettle. When butter is almost completely melted, add chopped onion and cook until onion is tender and caramelized.
  2. Add flour to thicken. Add half & half cream and heat until simmering.
  3. Add chicken stock, salt and pepper. Continue heating until the base starts to simmer.
  4. Chop heads of broccoli or measure out chopped broccoli. Add chopped broccoli and heat until broccoli is tender. Add in any other vegetables and heat until they are soft and tender.
  5. Stir in shredded cheese.
  6. Serve hot just after stirring cheese in.
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Asparagus Soup

Ingredients:

  • 1 pound asparagus
  • 1 leek, washed and chopped
  • 3 tablespoons oil, divided
  • 2 cloves garlic, minced
  • 1 cup milk
  • 1 cup chicken or vegetable broth
  • 2 cups water, divided
  • 1/8 teaspoon coriander
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • ½ cup shredded Romano cheese, divided

Directions:

  1. Wash and cut asparagus into approximately 3 inch pieces (discarding one inch of the stalk).
  2. In a large soup pot, sauté chopped leek in 2 tablespoons of oil for approximately 2 minutes.
  3. Add asparagus and minced garlic to the pot. Sauté for an additional 5 minutes, stirring occasionally.
  4. Add milk, broth and 1 cup of water to pot and bring contents to boil.
  5. Once boiling, add coriander, onion powder, ground white pepper, salt and pepper.
  6. Boil for 10 minutes or until asparagus is soft.
  7. While soup boils, in a separate skillet, heat 1 tablespoon of oil. Add all-purpose flour and whisk together to form a paste. Slowly add 1 cup of water and ¼ cup of Romano cheese, whisking continuously until a cheese sauce forms.
  8. After the soup has boiled for ten minutes, transfer pot contents into blender or food processor, or use an immersion blender to blend soup until smooth.
  9. Transfer the blended soup back into the pot and whisk cheese sauce into soup.
  10. Serve warm, topped with grated Romano cheese.
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Curried Cauliflower and Apple Soup

This is adapted from a recipe by Jennifer Jasinski, executive chef/owner, Rioja, Bistro Vendome, Euclid Hall. Jasinski serves the apple salad on the side in an endive leaf or small soup spoon. 

Ingredients:21st-applesoup

  • 3 tablespoons butter
  • 2 tablespoons oil
  • 2 medium onions, thinly sliced
  • 1 head cauliflower, stems & leaves removed, florets chopped small
  • 2 to 3 small Fuji apples, peeled, seeded and chopped
  • 1 ½ quarts chicken stock or vegetable stock
  • 1 teaspoon madras curry powder
  • 2 cups milk*
  • Kosher salt and white pepper, to taste
  • 3 to 4 leaves basil

Apple Salad

  • ¼ cup shallots, peeled and chopped
  • ¼ cup apple juice
  • 1 tablespoon fresh basil
  • 2 teaspoons madras curry powder
  • ½ cup olive oil
  • 1 Fuji apple, peeled and cut into matchstick-sized pieces
  • ½ cup almonds, toasted
  • 2 tablespoons chopped basil

*Tested with fat-free milk. Soup can be made with 2%, whole milk or cream, which will make it thicker.

Directions:

In a soup pot, place the butter, oil and onions, cover and cook over medium-low heat until onions are softened and translucent (do not brown).

Add the cauliflower florets and apples, cooking for just a few minutes to heat through; do not caramelize. Stir the stock and curry into the mixture, simmering until the cauliflower is tender, about 20 minutes. Add the milk and simmer gently for another 15 minutes. Season to taste with salt and pepper. Remove from heat. Add the basil.

Working in batches, carefully puree soup in a blender to process until smooth. Vent the lid so the steam can escape. Strain the soup through a fine-mesh strainer, for a smoother soup, if desired.

Apple Salad Serve this apple salad as a garnish and spoon into the soup as you eat.

To make vinaigrette, combine shallots, apple juice, basil and curry powder in a blender. On low speed, slowly add olive oil in a stream until blended.

Toss vinaigrette with apple, almonds and basil.

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