Posts Tagged ‘soup’

Lasagna Soup


This is a perfect soup to get you through these last few weeks of winter!

Lasagna Soup


2 teaspoons olive oil

1 lb ground Italian sausage (spicy or mild) or ground beef or turkey

2 onions, finely chopped,

4 cloves garlic, minced

2 teaspoons dried oregano

1/2 teaspoon red pepper flakes

2 tablespoons tomato paste

1-28 oz can diced tomatoes, with juice

6 cups chicken stock

2 bay leaves

8 oz curly looking pasta

1/2 cup finely chopped fresh basil

S&P to taste

8 oz ricotta cheese

1/2 cup grated Parmesan

2 cups shredded mozzarella


In a large pot, heat oil over medium heat until shimmering. Add meat and brown, breaking up into small chunks, until no longer pink, about 5 minutes. Drain any excess fat. Add onion, garlic, and red pepper flakes, and saute for 1 minute. Stir in tomato paste and cook, stirring occasionally for about 5 minutes.

Add tomatoes with juice, stock and bay leaves; bring to a boil. Reduce heat and simmer for about 30 minutes. Add pasta and increase heat to medium-high. Boil until al dente, about 8 minutes. Discard bay leaves. Stir in basil and season with salt and pepper to taste.

Preheat broiler and place oven safe bowls on a baking sheet.

Scoop a heaping spoonful of ricotta into each bowl. Ladle soup into bowls and top each bowl with Parmesan and mozzarella cheese. Place in broiler (keeping a careful watch) for 2-4 minutes or until cheese browns. Top with more Parmesan, if desired, and serve with garlic bread and a freshly tossed salad.


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I needed to use up some carrots, and found this recipe, courtesy of my Williams-Sonoma cookbook, “New Flavors for Soups”.  We loved it!


Carrot and Coconut Soup with Curry Spiced Almonds

Serves: 6-8


Sugar, 1 ½ t

S & P

Ground coriander, 1 T, plus ¼ t

Curry powder, ½ t

Unsalted butter, 3 T plus 1 ½ t

Sliced almonds, toasted ½ c

Yellow onion, 1, chopped

Carrots, 2 lbs, peeled and thinly sliced

Unsweetened shredded coconut, toasted, ¼ c

Ground ginger, ½ t

Chicken stock, 4 c

Unsweetened coconut milk, 2-14 oz cans

Rice vinegar, 3 t


In a small bowl, stir together ½ t of sugar, ¼ t salt, ¼ t coriander, and the curry powder.

In a nonstick frying pan, melt 1 ½ t butter with 1 T water and the remaining 1 t sugar over medium-high heat. Bring to a boil, stirring to blend. Add the almonds, stir to coat, and cook until liquid is almost evaporated. Toss almonds with spices in bowl. Spread onto parchment paper in a thin layer and let cool.

In a large saucepan, melt 3 T butter over medium-high heat. Add onion, carrots, coconut, ginger, and 1 T coriander and stir to combine. Reduce heat to low, cover, and cook until vegetables give off some of their liquid, about 10 minutes. Add stock, raise the heat to high, and bring to a boil. Reduce heat to low and let simmer for about 20 minutes, or until carrots are tender.

Transfer carrot mixture to a blender, in batches if necessary, and puree until smooth. Pour into rinsed out pot. Add coconut milk, vinegar, and S & P to taste. Add more vinegar if desired. Cook until heated through. Ladle into bowls and sprinkle with spiced almonds.

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