Lasagna Soup

 

I started collecting recipes for the upcoming A-Z blogging challenge  because I was going to try to overachieve and do tandem like I've done in the past.  I just don't have it in me this year.  But I do want to share the recipes I've made and saved up because some of them are just too good not to share.   This one is one of Tall Cool ☺ne's favorites.  Aunt Margie sent me a subscription to GRIT magazine and I found this in this year's Jan/Feb issue.  Love it!

 

Oh and before I forget, make sure you check out Crackerberries and click on the follow so that you don't miss any of the upcoming A-Z posts.   

 

Ingredients

1 lb. ground Italian sausage
1 tbsp. olive oil
1 small shallot, diced
4 cloves garlic, chopped
6 oz. tomato paste
24 oz. marinara sauce
7 cups chicken broth

Seasoning & Pasta

1 tsp. oregano
1 tbsp. dried basil
1 tsp. crushed red pepper flakes
Salt & pepper, to taste
8–10 lasagna noodles, broken

Cheese Blend

1 cup ricotta cheese
1 cup shredded mozzarella
½ cup grated Parmesan
½ cup Romano cheese

Finish

1 cup fresh spinach
Fresh basil, to taste

Instructions

In a large Dutch oven over medium-high heat, cook sausage until browned. Remove and set aside.

Add olive oil to the pot. Sauté shallot for about 5 minutes, stirring occasionally.  Add garlic and cook for 2 minutes.  Stir in tomato paste, marinara sauce, broth, and all seasonings.
Return sausage to the pot and bring to a simmer. Add broken lasagna noodles. Cook until tender (about 10–12 minutes). Stir in spinach and simmer another 5–8 minutes.
Cheese Topping

In a small bowl, mix: Ricotta, Mozzarella, Parmesan Romano

To Serve

Ladle soup into bowls and top with a generous scoop of the cheese mixture. Garnish with fresh basil.

Serve with warm Italian bread and don’t rush it—this is a sit-down and enjoy your company kinda meal.

 

© Crackerberries Kitchen 2026

Ground Beef Pea Wiggle

Beefy Pea Wiggle

When you need to use up leftovers in the fridge and cupboard, sometimes when you mix them all together, they turn out pretty good.

¾ lb lean ground beef

1 medium onion

2 cloves garlic

1 tbsp extra virgin olive oil

1¾ cup chicken broth

1 cup frozen corn

1 cup frozen peas

1 pkg onion soup mix

2 cans cream of mushroom soup

¼ cup parmesan cheese

1 cup shredded Swiss cheese

2½ cups egg noodles

Preheat oven 375°

In medium skillet heat oil and cook garlic just until aromatic; add onions and cook for 3-5 minutes.  Add ground beef and cook and scramble until no longer pink.

Under-cook noodles by two minutes according to package instructions; drain in strainer and set aside.  Add chicken broth and onion soup mix to pan and heat just to boiling; add cream of mushroom soup and stir until well blended.

Add beef mixture, noodles, corn and peas to soup mixture and combine.  Pour into greased baking dish.  Sprinkle with parmesan cheese and Swiss cheese.  Bake 375° 35-40 minutes until bubble and cheese is slightly browned.  Let stand 5 minutes before serving.

© Crackerberries 2013

Turkey Noodle Casserole

2 cups uncooked wide egg noodles
1 medium onion, chopped
2 stalks celery, chopped
2 cups cooked turkey
1 Tbsp flour
3 Tbsp butter or margarine, divided
1 can cream of mushroom soup
2 oz diced pimentos
½ cup parmesan cheese
1 cup milk
1 cup frozen peas
1 cup Panko Italian style bread crumbs


Cook noodles according to package directions, drain and set aside.

In large skillet cook onion and celery in 2 Tbsp butter or margarine until tender; sprinkle with flour and cook 2 minutes, add milk and cook until thickened and add cream of mushroom soup and cook until heated. Add pimentos, peas and turkey and mix well.

Place noodles in greased 10 inch square baking dish. Pour turkey mixture evenly over noodles.

In small bowl combine bread crumbs, parmesan cheese and 1 Tbsp melted butter. Spread over top of casserole. Bake at 375º for 20-25 minutes or until bubbly. Let stand 10 minutes before serving.


© Crackerberries 2011