Tag Archive: Soup





  • 1 pound lean ground beef (or half Italian sausage)..I used Hot Italian Sausage
  • 1 yellow onion, diced
  • 1 TBS minced garlic cloves, ­
  • 1/2 teaspoon red pepper flakes…more if you like some “kick”
  • 1 (24 oz.) jar Prego Traditional Italian Sauce
  • 8­-10 cups low­ sodium chicken broth. Once it is cooked you will add more to the soup for a good consistency or you can leave it thick
  • 1 (14 oz.) can crushed tomatoes
  • 1 4-oz can tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons granulated sugar (optional)
  • 2-3 tablespoons Italian Seasoning
  • 1 teaspoon salt 1/2 teaspoon pepper
  • 10 uncooked lasagna noodles, broken into approx. 2 inch pieces Cheese Garnish
  • 1 cup shredded mozzarella cheese
  • 1 cup cottage cheese…both mixed together
  • freshly finely grated Parmesan cheese 
  • fresh Basil for garnish

IMG_0603Saute Ground Beef, Sausage and onion in large soup pot until browned.  then add garlic and red pepper flakes for 30 seconds.  Then drain excess fat.


Add Prego Sauce, 6 cups of Chicken Broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, spices and lasagna noodles. Bring to a boil and then reduce the heat to a simmer until lasagna noodles are tender..about 20-30 mins.

Now, mix your “cheese mixture” ingredients together and then dish out your soup and top with as much or as little cheese mixture as you want!!

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  • Now, go and enjoy…it is the BEST and even better, the next day!!

Thank you Jen@Carlsbad Cravings.com for this delicious recipe!!!

Mushroom Soup A La Chef D2

Mushroom Soup Full of Flavor!

Mushroom Soup Full of Flavor!

D 2’s Mushroom Soup

6 Servings


  • 8 TBS butter (split 3 TBS/5TBS)
  • 1 TBS minced garlic (from the jar is perfect)
  • 1 small onion thinly sliced
  • 12 oz of Cremini OR Button Mushrooms cleaned and sliced
  • 1 C of dried mushrooms ie: Shiitake, Porcini, Morels etc ,Seeped in 2 cups boiling water for 20” then pressed in strainer to remove liquid and then chop coarsely
  • 4 Cups Chicken Broth ( 2 cans of 14.5 oz)
  • 2 Cup of water from “seeped” mushrooms through coffee filter to remove dirt
  • 6 sprigs of fresh Thyme OR 2 -3 TBS of dried Thyme
  • 2 oz of Brandy (if you have on hand) AND 2 oz of Dry Sherry. I used BOTH!!!
  • 2 TBS Corn Starch
  • Salt & Pepper to taste
  • Chopped Parsley


  1. In med Saucepan, melt 3 TBS of butter and add minced garlic. Once melted add onions and cook until translucent. Then add the 5 TBS of butter and ALL the mushrooms and allow them to “sweat” stirring frequently.
  2. Add the chicken broth AND the “mushroom” water , the Thyme, S & P, the Brandy and bring to a boil. Reduce to low and cover for about 1 hr.
  3. At about 45 mins, take ALL the mushrooms out and put in a bowl. Then take all the liquid and put into a blender, ADD the Sherry and the 2 TBS of cornstarch and blend for about 30-40 seconds.  This should now have a “milky appearance.
  4. Put it back into the soup pot and add the mushrooms back and continue to cook on low simmer.

Then, ladle into the bowls and top with some parsley garnish and wait for the empty bowls asking for seconds!!!! ENJOY!!!!!

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  • 1 whole fryer chicken
  • 1 onion-peeled and cut in quarters
  • 1 tomato-cut in quarters and seeds taken out
  • 2 garlic cloves peeled
  • 1 celery stalk cut in 3rds
  • 1 handful of fresh cilantro or parsley..DO NOT CHOP
  • 1 large soup pot
  • water


  1. Put whole chicken in pot and cover with water
  2. Then take onion, tomato, garlic, S&P, and cilantro and put around chicken
  3. Cover pot and put on medium heat and cook for 2 hours. (make sure water does not boil over.) Put lid on askew to avoid overflow!!
  4. Seriously, could this be ANY EASIER????????

Black bean soup with chorizo sausage

  • 2 Tbsp olive oil
  • 1/2 pound uncooked chorizo sausage, casings removed (substitute andouille or other spicy sausage)
  • 1 large onion, diced
  • 6 stalks celery, diced
  • 2 large carrots, diced
  • 2 red bell peppers, diced
  • 4 cloves garlic, minced
  • Salt to taste
  • 1 pound dried black beans, rinsed and picked over
  • 1 28-ounce can diced tomatoes or tomato sauce
  • 1 quart chicken stock
  • 2 cups water
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1/2 tsp cayenne pepper (optional)

In a large pot, heat the olive oil. Brown the sausage meat, breaking it up with a wooden spoon into small pieces as it cooks. Add the onion, celery, carrots, and bell peppers, and saute until softened, about 5 minutes. Add the garlic, sprinkle with salt, and saute one minute more. Add the beans, tomatoes, chicken stock, water, and spices to the pot. Bring to a boil, turn down the heat, cover the pot, and simmer gently about 2 hours, until the beans are soft and the flavors have blended. Puree the soup in the pot with an immersion blender in bursts, leaving it a little chunky. Serve hot garnished with shredded cheese, sour cream, diced avocado, crushed tortilla chips, or croutons.

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