Lasagna Soup

I love soup. I mean, I really love soup. Most people, I’ve found, prefer soup to warm them up on a cold winter night.  I don’t just relegate soup to only winter weather advisory days, but feel it is an all-encompassing  meal, even in Summer. I could eat soup 365 days a year and be a very happy camper. That being said, I do have four hungry boys, and a hungry husband who prefer their soups to be hearty so I’m always trying to find soups that can stand alone as a satisfying meal. I’m pretty sure, when I met my husband, he was convinced a soup could never be a ‘manly’ meal, and definitely never a meal he would feel ‘stuffed’ after. I’m pretty sure that unspoken ‘I told you so’ is the elephant in the room every time he naps after eating just ‘soup.’

Given my husband’s Italian heritage, and our love of all things pasta, I figured I would give  Paula Dean’s lasagna soup recipe a try. Naturally, my guys were skeptical about any recipes’ ability to make a soup, however hearty, truly taste like one of their all time favorite pasta bakes; however, they’re always up for trying anything new that I put out on our table. Boy, were they blown away by the finished product! It really did taste like, you guessed it, lasagna. I did make a few changes to suit my tastes and make it a little less soupy, but it only enhanced the flavors and left everyone feeling all warm, fuzzy, and full afterwards.

UPDATE: Wow. It’s been 2 years and I’m finally getting around to updating this recipe’s photos. Trust me, it needed to happen. I’ve left the original posted at the bottom for your viewing enjoyment. Or not. 😉 We don’t always go the crust bread loaf route when serving this. Another favorite is pairing it with slices of Texas toast that have been toasted and then slathered with our homemade Italian garlic butter. Mmm, mmm, mmm.

Lasagna Soup

Tastes Like Lasagna Soup

1 lb ground beef
1 lb ground sausage
1 onion, chopped
1 green pepper; chopped (I omitted)
3 tbsp minced garlic
1 tsp thyme
1 tablespoon brown sugar
6-8 cups chicken broth (depending on desired consistency)
1 28 oz can diced tomatoes
1 15 oz can tomato sauce
2 tsp Italian seasoning
1/2 tsp salt
2 1/2 cups broken lasagna, pappardelle, or egg noodles
1 & 1/2 cups grated parmesan cheese
2 cups shredded mozzarella cheese
1 loaf of ‘crusty’ bread, optional

Directions

1. In a large skillet combine ground beef, ground sausage, onion, bell pepper, and garlic. Cook over medium heat, stirring occasionally, until beef and sausage are cooked through and crumbled. Drain.
2. Transfer meat mixture to a large stew pot and add in broth, tomatoes, sauce, thyme, Italian seasoning, brown sugar, and salt.
3. Bring to a boil, stirring occasionally, over medium-high heat.
4. Reduce heat, and simmer about 20 minutes, stirring occasionally.
5. Add in noodles and continue simmering until noodles are tender.
6. Stir in the parmesan cheese.
7. Serve soup and garnish each bowl with shredded mozzarella and a piece of warm, crusty bread.

Aaaaaand, here’s the original photo:

Lasagna Soup

Rainbow Pasta

As our 3 year old is getting older, we’re working much harder on things he should know for school, especially the basics, such as letters, numbers, colors. He also loves making things with his hands and craft time. I figured rainbow pasta would be fun to use for a wide variety of crafts: necklaces, picture frames, learning to use glue, and of course, reinforcing colors! His favorite color is ‘greem’ so, of course, we made green pasta and then the primary colors. Start to finish this took maybe 20 minutes and was incredibly easy. Since my 3 year old still thinks his middle name is ‘Hoover’ and tries to eat everything I didn’t want to use rubbing alcohol to set the dye, even though that seemed to be the most common method. Instead, I used white vinegar. Grayson picked out bow tie, elbow, penne, and radiatore pastas to color. He helped with the entire project and thought it was ‘wonder-bull.’ You can also substitute rice for the pasta with the same great results for sensory activities as well as crafts.

Rainbow Pasta

  •  gallon zip lock bag
  • 1 1/2 cups pasta (your choice)
  • 5 drops food coloring of your choice
  • 1/4 cup white vinegar
  • wax paper

Directions

  1. Pour the vinegar into the zip lock bag and add the food coloring. Swish the mixture around to get the vinegar and food coloring combined
  2. Add the dried pasta and seal the bag
  3. Lay the bag down onto a flat surface, counter top or kitchen table, and smooth out the pasta so it’s spread out flat within the bag
  4. Flip the bag every 5 minutes for 20 minutes.
  5. After 20 minutes remove the pasta from the bag, I used a slotted spoon, but most of the moisture was absorbed already, and spread the pasta out onto wax paper
  6. Try to prevent noodles from touching each other or they will dry stuck together
  7. When it’s dry, you’re ready to create!

*If you wanted to dye pasta that is safe for consumption, just add a few drops of the food coloring of your choice to boiling water and cook the pasta per the packages instructions

 

Buffalo Chicken Bake

Being that we have all these boys and seeing as how I am cheap, I try to buy in bulk whenever possible. Notice I said cheap. I’m not even going to try and dress it up and label myself as frugal, thrifty, etc. I’m just cheap. As part of my cost-cutting, we have a membership to Costco and that’s where the majority of our groceries come from. That being said, almost every trip to Costco my kids manage to convince me to buy them lunch, a snack, an ‘I’m going to die right this very minute if I don’t eat’ something from the food court. Their favorite thing to order is the Chicken Bake. So when I came across this recipe for Buffalo Chicken Garbage Bread, I knew they would love it.

Buffalo Chicken Dump Bread

I altered the recipe to the satisfaction of my tastes and those of my cheese-aholics. Notice I also changed the name. I could just imagine if I answered their ‘what’s for dinner’ question with something that included ‘garbage’ in its name. So I didn’t.

Buffalo Chicken Bake

Buffalo Chicken Dump Bread 2

2 cups cooked chicken, shredded or diced
1 tsp. olive oil
1 pizza dough (we used homemade and let it defrost in the refrigerator overnight)
8 oz. of shredded mozzarella cheese
8 oz. of shredded cheddar cheese
1/2 cup of buffalo wing sauce, divided
1/4 cup of ranch

Directions

1. Pre-heat oven to 425°F. Toss chicken with 1/4 cup of your wing sauce. You can add more or less depending on your desired spiciness. Stir to combine, the ranch dressing and remaining 1/4 cup wing sauce.
2. On a floured surface, or counter top, roll out dough into a long rectangular shape. Spread buffalo ranch sauce evenly across the dough. Add chicken and then top with both cheeses.
3. Pick a side and roll the dough up to form a log. Seal both ends (prevents ‘oozing’ while baking) and place seam side down on a non-stick or greased baking sheet.
4. Bake for 30 minutes. Let sit and ‘rest’ for 5-10 minutes before cutting into slices, then serve!

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