Lasagna Soup

Last night for Valentine's Day dinner we had lasagna soup.  It was delicious!  I'm craving this soup again today but Ben took all the leftovers to work!  I found the recipe on Mel's Kitchen Cafe months ago and am now wishing I hadn't waited so long to make it!  I made a few changes to suit my taste and the ingredients I had on hand better. 

Lasagna Soup

Soup:
1 1/2 pounds Italian sausage (I used ground beef.)
1 medium yellow onion, chopped
4 cloves garlic, finely minced
2 teaspoons dried oregano
1/2 teaspoon dried crushed red pepper (I only used 1/4 tsp so it wouldn't be too hot for my kids.)
3 tablespoons tomato paste
1 (28-ounce) can fire roasted diced tomatoes, undrained (I used regular diced tomatoes.)
2 bay leaves
6 cups low-sodium chicken broth (I just used 3 cans which is a little less than 6 cups but it was plenty soupy.)
1/2 cup chopped fresh basil or 2 tablespoons dried basil
Salt and pepper to taste
16 oz. Rotini pasta

Cheese topping:
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 Tablespoon chopped fresh basil or 1 1/2 teaspoon dried basil
2 cups shredded mozzarella cheese, for sprinkling

In a large 4-quart pot, add the Italian sausage and cook over medium heat, breaking the pieces up with a wooden spoon or spatula while it cooks. After about 3-4 minutes, add the onion. Cook the sausage and onion together, stirring occasionally, until the sausage is cooked through and the onions are soft. Drain any excess grease. Stir in the garlic, oregano, red pepper flakes and tomato paste. Cook for 1-2 minutes, stirring constantly. Add the diced tomatoes with their juices, bay leaves and chicken broth. Add the basil, if using dried (if using fresh basil, add it in the next step).

Bring the soup to a boil then reduce the heat and simmer for 20-30 minutes. Season the soup with salt and pepper to taste and the fresh basil, if using.  While the soup is simmering, cook the noodles.

For the cheese mixture, in a small bowl, combine the ricotta cheese, Parmesan cheese, salt, pepper and basil. Set aside.

To serve the soup, add a scoop of cooked pasta noodles to a bowl. Top with a ladle or two of soup and dollop with a generous spoonful of the cheese mixture. Sprinkle with mozzarella cheese. Serve immediately.

Poor Man's Stroganoff

I haven't been doing a lot of cooking lately with all the morning sickness I've been feeling, but I managed to put this dish together a couple of weeks ago.  It was really quite easy and took very little time to prepare.  The best part was it totally hit the spot - at least for me.  I got this recipe from Mel's Kitchen Cafe.  I omitted the bacon because I didn't have any on hand and also omitted the mushrooms because I am not a fan.

1-2 teaspoons olive oil
6 ounces turkey bacon, diced
8 ounces sliced mushrooms
1/4 teaspoon salt
1 ½ pounds lean ground beef or ground turkey
1 medium red or yellow onion, chopped
2 cloves garlic, finely minced
1/2 teaspoon salt
1/2 teaspoon pepper
¼ cup flour
2 tablespoons tomato paste
1 cup low-sodium beef broth
1 tablespoon Worcestershire Sauce
½ teaspoon paprika
1 cup sour cream, light or regular
1/4 cup chopped fresh parsley or 1 tablespoon dried

Cooked egg noodles or rice, for serving

In a 12-inch nonstick skillet, heat 1-2 teaspoons olive oil and saute diced bacon over medium heat until crispy. Transfer bacon to a paper-towel lined plate and set aside, leaving any grease/oil in the pan. Add sliced mushrooms to the skillet and cook, stirring occasionally, for about one minute (if the pan is too dry, add a teaspoon of oil as needed). Add salt. Continue cooking until the mushrooms are softened and have given up most of their juices. Transfer them to the same plate as the bacon.

In the same skillet, brown the ground beef or turkey with the onion, garlic, salt and pepper. Cook until the meat is no longer pink. Drain the grease.

Stir in the flour and tomato paste to the meat mixture and mix to combine well. Cook over medium heat, stirring often, for 1 minute. Add the beef broth and bring the mixture to a simmer, whisking to combine all the ingredients. Simmer vigorously for 3-5 minutes until the mixture is slightly reduced and thickened. Stir in the Worcestershire sauce and paprika. Cook until flavors blend, about 5 minutes on medium heat. Add sautéed mushrooms and bacon back to the skillet. Remove the skillet from the heat and stir in the sour cream, mixing well to avoid lumps. Stir in the parsley. Serve over egg noodles or hot, cooked rice.