Super Easy Lasagna Soup


I have a favorite site that I love to get recipes from at Jamie Cooks It Up! She is an amazing cook and has some great recipes.  You need to check out her site!  She has a Lasagna Soup that I noticed the other day that just sounded wonderful!  So going by with just the ingredients I had on hand, I decided to give it a go.  It was so easy, and I didn’t even have to fish a compliment from Ed!  He loved it!  My only regret is that I wish I could take better photos…. Oh well!  We eat to live at our place!  The artistic part of cooking is a little bit…. elusive…. shall we say?

So here is my adapted version:  Add a drop or two of oil into a hot pan.  Stir in some dried up onions (because that was all I had–you could certainly use a regular onion and chop it up) and a spoonful of crushed garlic (I buy a large, pre-minced bottle at the store–It stores for a long time and is so convenient to use).  Be mindful that you don’t burn your onions, especially if you are using dried onion flakes.  You just barely want them to brown up.

Brown up 2 pounds of hamburger in the same skillet.  Drain the liquid off when it is all done.  Season with salt.  Pour in a large jar of Spaghetti sauce or a little more depending on your taste.  Add 4 cups of broth (I only had chicken powdered bullion, so I added 4 cups of water and approximately 4 tsp of bullion powder).  Bring to a simmering boil and add some broken lasagna noodles (just take about 7 or 8 noodles and break them up into large chunks).  Turn down the heat and let it simmer for about 10 minutes or so.  Add about a cup of grated Parmesan cheese.  Give it a good stir and serve it nice and hot.  I garnished mine with a dollop of sour cream and some cheddar cheese.  You could also sprinkle some parsley over the top as well!

My kids all gobbled it up.  It was so easy and SO tasty!  Right about now, I’m pretty upset that I didn’t double the recipe so that I could have some left overs!  Let me know how you like it!


Baked Potata Soup!

I’m hoping the days are going to start getting cooler… soon!!  One thing I love about Autumn is that is it a PERFECT time for soup!  I have several soup recipes that I like, but the baked potato soup has got to be my most favorite!  Who doesn’t love a baked potato with all the fixin’s on it!  I want to thank my nephew and his wife for this recipe because it is truly delicious!

In a large pot, stir and cook the following:

1 cube of butter (1/2 Cup)

1/2 C of flour

Salt and Pepper  — This will create a “roux” that is needed to thicken soups.  I always do equal flower/butter portions when I make my roux.  Season it well and let it start to cook; but do watch it carefully…it can burn easily.

After that, pour in approximately 7 C of milk to that flour mixture, while stirring swiftly!.   In an effort to save milk for my drinking habit, ahem, I use half water and half milk.  Cut up into small pieces, the insides of your baked potatoes (aprox 5-7 medium sized potatoes).  If I have left overs from a meal, I store them in the refrigerator just for this soup!  I just cut them open and scoop out the insides.  If I don’t have any on hand, then I try to bake them early in the morning.

Add about one small tub of sour cream.  I also use shredded cheddar and mozzerella cheese both… I like it rich and creamy.  If I have dried green onions, I throw them in there as well.  Let your soup slowly simmer until all the cheese is thoroughly melted.  Just before serving, garnish it with real bacon bits, a little bit more cheese, and your green onions, if you didn’t put them in there before hand…. You can cook the bacon in the morning as well… 425 in the oven for about 2o minutes more or less… I never fry mine anymore.  I always end up burning it so baking is much easier for me.  A lot less smoke in my house, too!…. Just ask my smoke alarms!!

Serve it with either toast or breadsticks and you’ll have a delicious meal for a cool autumn day that is sure to be a kid favorite!!