Lasagne Soup

The weather has turned cold(er) or I guess more seasonal.  So I wanted to try another new soup recipe before it gets warmer.  Lasagne is a meal I like to make in Fall and Winter, this soup easily will fit into those seasons as well as Spring.  It is a filling meal that goes great with garlic cheddar biscuits.


2 tsp. olive oil

1-1/2 lbs. Italian sausage (Des Moines locals>>>GRAZIANOS!!)

1 c. chopped onions

3 garlic cloves, minced

3 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1 small can tomato paste

1 28-oz. can fire roasted diced tomatoes

2 bay leaves

8 c. chicken stock

8 oz. mafalda pasta

1/2 c. finely chopped fresh basil leaves (OR Gourmet Garden squeeze Basil)

salt and freshly ground black pepper, to taste


6 oz. ricotta

1/2 c. grated Parmesan cheese

1/4 tsp. salt

pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened. Add garlic, oregano, and red pepper flakes.  Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente.  Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheese. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheese in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.



Gnocci and Creamy Chicken Soup

I actually used pre-packaged gnocci for this soup.  It was on sale for $3.00 for three packages at Costco.  I’m not going to lie, I still like my homemade version better for just a regular pasta dinner, but this stuff was pretty good, delicious in fact.  This is a pretty fast soup, or you can stretch it out to make your house smell amazing for hours. 


  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 carrots, shredded
  • 1 pound cooked, cubed chicken breast
  • 4 cups chicken broth
  • 1 (16 ounce) package mini potato gnocchi
  • 1 (6 ounce) bag baby spinach leaves
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cups half-and-half cream
  • salt, ground black pepper, tyme, garlic powder to taste
  • parsley for garnish


1.  Heat olive oil in a large pot over medium heat. Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in cubed chicken and chicken broth; bring to a simmer.

2.  Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

3.  Whisk cornstarch into cold water until smooth. Stir cornstarch mixture and half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste (salt, pepper, tyme, garlic powder.  Add parsley.

Beer Cheese Soup

Both husband and I are sick, so a good hot bowl of soup sounded good on a dreary Sunday before the Mav’s/Heat game.  So far my taste testing proves it to be delish.  Using a Chicago beer, 312 for its bold zippy flavor. Pairing with a nice baguette and possibly another bottle of beer!


  • 1 tablespoon butter (real stuff)
  • 1/2 cup minced onion
  • 1/2 teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 bottle beer …depends on how bold you want your soup as to what kind of beer to use
  • 1 (14.5 ounce) chicken broth
  • 3 tablespoons cornstarch
  • 2 cups half-and-half
  • 2 cups shredded sharp Cheddar cheese…more for flavor if you like……I liked!
  • salt and pepper to taste


  1. Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
  2. Combine the cornstarch with 3 tablespoons water and stir until smooth. Add to soup pot.  To “encourage” the corn starch to thicken it must come to a boil first.  Reduce to a low simmer.
  3. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Stir constantly until the soup is thick, about 2 minutes.  Add salt/pepper to taste.
  4. You can easily add potatoes and bacon for a heartier meal, or leave it as is for a meatless Monday meal.  ENJOY!

Baked Potato Soup

  • 3 bacon strips, diced
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour ( I prefer Wondra)
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups chicken broth
  • 2 large baked potatoes, peeled and cubed
  • 1/2 cup minced carrots
  • 1 cup half-and-half cream
  • 1/2 teaspoon hot pepper sauce
  • Shredded Cheddar cheese
  • 1/2 cup sour cream

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion, carrots and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, sour cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Enjoyed on a cozy chilly night…delish!!

Spicy Southwest Chicken and Wild Rice Soup

‘Tis the season for yummy hot soup!!  This one is very much a comfort food.  My youngest was pretty leary about the wild rice, but once she tried it, she had no problem spooning it in.  I did find one very cool item at HyVee though, canned cooked wild rice.  I know, sounds, sketchy, but it was great I can’t lie!!!  So it was the “cooked wild rice” I used in this creation.I hope you can enjoy this one as much as my family and I did. 


  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/2 cup thinly sliced celery
  • 1 (10.75 ounce) can low-sodium cream of chicken soup
  • 1 cup low-sodium chicken broth
  • 1 cup cooked wild rice
  • 1 cup canned, diced carrots (small for quick cook)
  • 2 (3 ounce) cans premium chunk chicken breast in water, drained
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pinch ground chipotle chile
  • 1 cup shredded pepper jack cheese, divided
  • 1/3 cup whipping cream
  • 3 tablespoons chopped cilantro

In a large saucepan, heat oil over medium-high heat; add onion and celery and carrots. Saute, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. Reduce heat and simmer 20 minutes to blend flavors; stir in cream and chopped cilantro. Garnish with remaining cheese.  Enjoy!