Thank you SO much for completing the survey, it was so helpful. If I could, I’d show my appreciation through an amazing cheese platter. 🙂
Lately I’ve been worried/frustrated that my blog hasn’t grown to where it “should” be by now and I started to wonder if I needed a more precise focus. I tossed around ideas, but ultimately, I don’t have a precise eating focus or style so why should my recipes? I’m not vegan, I’m not paleo, I don’t count calories……
I love food. I love real food, I love simple food. I love complex recipes and I love meals that require three-ingredients from the Trader Joe’s freezer section. I don’t eat perfect. And I don’t think anyone should.
So now that I’ve got that off my chest, it’s time to share this recipe I’ve been holding out on you a bit. It was one that I made (and we loved) but I wondered if it was good enough, or different enough to share.
If I learned one thing from the survey, it’s that you want more of those real life posts which makes me take a step back and realize that every post doesn’t need to be a perfectly-styled, super-creative recipe. It’s about the real food. The food that’s eaten after a long day at work and no desire to cook. Food that doesn’t fit a diet perfectly, because, your family probably isn’t on that diet. (I also learned that you really aren’t interested in product reviews and my favorite link posts – noted!)
So 2015, it’s going to be a lot more real. And a lot more life. (And a baby!!!!!!) And the food that goes along with it.
Lasagna soup is one of those meals. It’s a big bowl of comfort food, and I think your whole family will love it. It’s got classic lasagna flavors – but in a slightly different form. We loved it because it was really filling and satisfying, but also not really heavy either.
Lasagna turned into soup – you’ll love it too!
- 1 medium onion
- 4 cloves garlic
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 32 oz beef, chicken or veggie broth
- 28 oz diced tomatoes
- 6 oz tomato sauce
- salt, pepper
- ¼ tsp red pepper flakes
- ½ tsp dry basil
- 8 oz fusilli pasta
- ¾ cup shredded parmesan cheese
- ½ cup chopped parsley or basil
- Dice onion and mince garlic.
- Add olive oil to large pot and heat over medium-high heat.
- Add onion and garlic and cook until soft, about 4-5 minutes.
- Add ground beef and cook, stirring occasionally and breaking up chunks, for about 7-9 minutes, until cooked through. Drain if necessary.
- Add broth, diced tomatoes and tomato sauce and seasonings to pot, bring to a boil, lower heat and simmer for about 20 minutes.
- Meanwhile, while soup is simmering, cook pasta as directed, until al dente. (Be careful not to overcook!)
- Taste soup and add any additional seasonings if necessary.
- To serve, portion out pasta in bowl, top with soup mixture, cheese and fresh herbs.