Lasagna Soup

Fall food is some of my very favorite food around.  Comforting, warm, and filling.  This soup is so full of the classic goodness of lasagna, complete with ricotta and mozzarella cheeses.  Without all of the fuss of a classic lasagna.

8 oz small shaped pasta such as small shells, bowties, or elbows, cooked according to package directions, drained and set aside.

1 Tbsp. olive oil

1 lbs. Italian sausage, casing removed

3 cloves garlic, minced

1 onion, diced

2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

2 Tbsp. tomato paste

6 c. chicken broth

1 twenty-eight oz can fired roasted diced tomatoes

1 c. shredded zucchini

2 bay leaves

salt and pepper to taste

1 c. shredded mozzarealla cheese

1/4 c. fresh basil chiffonade, optional, for garnish

8 oz. ricotta cheese

1/2 c. grated parmesan cheese 

salt and pepper to taste

1.  In a small bowl combine the ricotta, parmesan and salt and pepper, set aside.

2.  Heat oil in a dutch oven or large soup pot over medium high heat.  Add the sausage, cook and crumble until no longer pink.  Drain off excess fat drippings.  Add the garlic, onions, oregano and pepper flakes.  Cook stirring frequently until onions are cooked.  Stir in the tomato paste for 1 minute until combined.  

3.  Stir in the stock, tomatoes zucchini, and bay leaves.  Bring to a boil, reduce heat and simmer 30 minutes.  Stir in pasta.  Remove bay leaves.  Serve immediately with a heaping spoonful of the ricotta mixture.  Sprinkle with mozzarella and basil.

Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots

This was so simple to make and delicious. I used the frozen, shredded zucchini that we had leftover from our summer garden.

2 Tbsp. butter
2 cloves garlic, minced
1/2 medium zucchini, grated
1 carrot, peeled and grated (I chopped mince since I like the texture of onion)
1/2 onion, grated
1 head broccoli, chopped into mini florets
3 c. chicken broth
2 Tbsp. butter
1/4 c. flour
2 c. milk
2 c. grated cheddar cheese
Salt & pepper to taste

In large saucepot, melt butter. Add garlic, zucchini, carrots and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, in another large pot, melt butter. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened. Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season with salt and pepper to taste. Serve immediately.

Mexican Chicken Corn Chowder

¡Caliente!

1 ½ lbs. boneless, skinless chicken breasts
½ c. chopped onion
1 to 2 garlic cloves, minced
3 Tbsp. butter or margarine
2 chicken bouillon cubes
1 c. hot water
½ to 1 tsp. ground cumin
2 c. half and half cream
2 c. shredded Monterey Jack cheese
1 can (16 oz.) cream style corn
1 can (4 oz.) chopped green chilies, undrained
¼ to 1 tsp. hot pepper sauce
1 medium tomato, chopped
Fresh cilantro or parsley, chopped


1. Cut chicken into bite sized pieces.
2. In Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
3. Dissolve bouillon in hot water. Add to pan along with cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
4. Add cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until cheese is melted. Stir in tomato. Serve immediately; garnish with cilantro if desired.

Yield: 6 to 8 servings

Corn Chowder

2 c. cubed peeled potatoes
½ c. chopped onion
½ c. finely chopped celery
1 (8 oz) can cream-style corn
1 (15 oz) can whole kernel corn, drained
1 (12 oz) can evaporated milk
1/8 tsp. cayenne pepper
¼ tsp. salt
2 slices bacon, fried and crumbled


1. Combine potatoes, onion and celery in a large saucepan. Add just enough water to cover vegetable and simmer for 20 minutes or until tender; drain. Return to saucepan. Partially mash the potatoes with a fork. Add cream corn, whole kernel corn to the potato mixture.
2. Bring mixture to a simmer. Add evaporated milk; mix well. Simmer for 5 minutes. Add cayenne pepper and salt to mixture. Ladle chowder into soup bowls and top with crumbled bacon.

Chicken Noodle Soup

Your basic chicken noodle soup recipe, it’s dependable, and delicious.

5 (14 ½ ounce) cans ready-serve chicken broth
2 c. water
1 small onion, cut into small wedges
1 c. sliced carrots
1 c. sliced celery (including leaves)
2 Tbsp. chicken bouillon
1 tsp. dried parsley flakes
1 tsp. dried basil leaves
¼ tsp. pepper
½ (1 lbs.) package egg noodles, uncooked
2 c. chopped cooked chicken

1. In Dutch oven, combine broth, water, onion, carrots, celery, bouillon, parsley, basil and pepper. Bring to a boil. Reduce heat; simmer 15 minutes.
2. Prepare noodles according to package directions; drain.
3. Add egg noodles and chicken to soup; heat through. Garnish as desired. Refrigerate leftovers.

Yield: 4 servings

Creamy Chicken Noodle Soup

Yummy!


Creamy Chicken Noodle Soup

2 tsp. chicken soup base
3 c. chicken stock
2 c. chopped carrots
2 c. celery
¾ c. chopped onion
2 cans cream of chicken soup
¼ c. evaporated milk or ½ c. whole milk
2 c. cooked chicken
4 c. cooked noodles
Additional milk and flour for thickening

Heat base and stock in a large pot. Add carrots, celery, and onion. Simmer until veggies are semi-tender.
Add soup and milk. Thicken with a mixture of milk and flour.
Add chicken and noodles.

Cheeseburger Soup

I've never made this one before, so I can't vouch for it yet. As I'm going pretty meatless, I'm going to take veggie "Meatballs" break them up and use them instead of the ground beef.



½ lbs. lean ground beef
½ c. chopped onion
¾ c. shredded carrots
¾ c. chopped celery
1 tsp. dried basil
1 tsp. dried parsley
6 c. chicken broth
2 lbs. potatoes, peeled and diced
3 Tbsp. butter or margarine
¼ c. all-purpose flour
¾ lbs. processed reduced-fat American cheese, cubed
1 ½ c. milk
¾ tsp. salt
½ tsp. pepper

Cook ground beef in a large pot over medium-high heat about 3 minutes, stirring until meat crumbles. Add onion and next 4 ingredients, and sauté 4 minutes or until beef is no longer pink. Drain well. Return beef mixture to pot.
Stir in chicken broth and potatoes. Bring to boil; cover, reduce heat, and simmer 10-12 minutes or until potatoes are tender.
Melt 3 Tbsp. butter in a nonstick skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned.
Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.
Whisk in cheese and next 3 ingredients just until cheese melts.

Yield: 12 cups