Lasagna Soup

I've got another fab one-pot meal to share! Not to mention hot and cheesy. This is a perfect match for the dreary, cabin-fever-crazed days we have been having here in Chicago.

The first time I made lasagna soup my kids asked for seconds. And hold the phone.....even asked for leftovers the next day! This is unheard of, folks.

While this meal is easy, be sure to factor in some simmering time. 30 minutes is good, but more is great. I also subbed in cottage cheese for the ricotta called for in my inspiration recipe. Just my personal preference, but the two would be interchangeable here.

You might notice my picture above sports no tomato chunks. To avoid forcing diced tomatoes on my diced-tomato-hating 7 year old, I put the entire 28 oz. can though the blender before adding to the pot. I pick my battles. Either way will be delicious, so I encourage you to consider your own tomato eating preferences. Enjoy!

~Erin

Lasagna Soup

Author: Erin (adapted from Closet Cooking)

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

Serves: 4

Ingredients

• 1 T. extra virgin olive oil


• 1 lb. Italian sausage, casings removed


• 1 onion, diced


• 2 cloves garlic, minced


• 1/2 tsp, red pepper flakes


• 4 cups chicken broth (32 oz. carton)


• 1 (28 oz.) can diced tomatoes, undrained


• 2 T. tomato paste


• 1 tsp. oregano


• 1 bay leaf


• salt and pepper to taste


• 8 oz. bow tie pasta


• 4 ounces cottage cheese


• 1/2 c. parmesan, grated


• 2 c. mozzarella, shredded


• 1 tsp. dried basil

Instructions

1. Brown sausage in a pan over medium-high heat with olive oil. When no longer pink, remove from pan, and reserving fat in the pan.


2. Add onion to pan and cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook for 1 minute.


3. Add sausage, chicken broth, diced (or blended) tomatoes, tomato paste, oregano, bay leaf, salt, and pepper to pan. Simmer for 30 minutes.


4. Add pasta to pan and cook until al-dente, about 7-8 minutes. Remove from heat.


5. In a separate bowl, combine cottage cheese, parmesan, mozzarella, and dried basil.


6. Serve soup with scoops of cheese mixture on top.

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Sausage and Macaroni Dinner

I'm never moving again. Someone please remind me I said that.

We are finally settled in our new house but the work just won't quit. Not only do the stack of boxes in the corner need some attention, but so does the over-flowing basket of laundry my family still insists on accumulating.

However, we are slowly working our way towards our new normal. School started last week too, so I hope that my 2 hours of solitude each day (while baby sleeps) will prove productive. As you can imagine, my cooking has suffered immensely during these past few weeks of unpacking. I'm anxious to get settled in my new kitchen and start trying some of the recipes that have been piling up on my Pinterest boards.

This recipe has been a staple in my meal rotation. My mom cut it out of the Chicago Tribune at least 10 years ago. I love it because 1, it's super easy. And 2, because it's just a little different in terms of flavor. But of course, not so "out there" as to repel my children. They love this dish. It also lends itself to a little sneaking-in-of-the-veggies, as some shredded zucchini would definitely go undetected. If you've never bought chili sauce, you'll find it in the general vicinity of ketchup and usually right next to the shrimp cocktail sauce at the grocery store. As a whole the dish is relatively mild, so I often use the spicier version of turkey Italian sausage. If mild is what you are after, then plain ground beef or turkey would be great too. Enjoy!

~Erin

Sausage and Macaroni Dinner

Author: Erin

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 6

Ingredients

• 1 lb. ground Italian sausage


• 1 medium red bell pepper, chopped


• 1/2 onion, chopped


• 2 c. dry macaroni noodles (about 8 oz.)


• 2 c. water


• 1 c. evaporated milk


• 1 c. chili sauce


• 1 c. shredded cheddar cheese

Instructions

1. In a large skillet, combine sausage, pepper, and onion. Cook over medium-high heat, breaking up meat with a wooden spoon. When meat is no longer pink drain any excess liquid.


2. Add water and macaroni noodles to meat mixture and bring to a boil, stirring occasionally. Reduce heat to low, cover pan, and cook for 14-16 minutes until pasta is tender.


3. Remove pan from heat and stir in evaporated milk and chili sauce.


4. Sprinkle with cheese and cover. Let stand for 5 minutes or so until cheese has melted.

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