Garden Vegetable Lasagna Soup

Garden Vegetable Lasagna Soup

Easy Recipes Healthy Recipes

This Garden Vegetable Lasagna Soup is packed full of vegetables and lasagna flavor, plus a hidden dollop of melty three cheese ricotta blend!

Garden Vegetable Lasagna Soup

Prep Time: 10 minsServings: 6
Cook Time: 35 minsCuisine: New Orleans
Total Time: 45 minskeyword: lasagna

Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil. Sauté over medium heat until the onions are soft and transparent (about 3-5 minutes).

While the onions and garlic are sautéing, peel and slice the carrots. Slice the zucchini and then cut the slices into quarter rounds. Add the carrots and zucchini to the pot and sauté for about 2 minutes more, or just until the zucchini begin to soften.

Add the diced tomatoes (with juices), tomato sauce, Italian seasoning blend, and vegetable broth to the soup pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the pot to a boil.

While waiting for the pot to boil, break the lasagna noodles into 1-inch pieces. Once the soup is boiling, add the broken lasagna noodles and continue to boil for 10-12 minutes, or until the noodles are tender.

While the pasta is boiling in the soup, combine the ricotta cheese, 1/2 cup shredded mozzarella, Parmesan, salt, and freshly cracked pepper in a bowl (save the other half of the mozzarella for topping the soup bowls). Stir until the cheeses and seasonings are well combined.

Once the pasta is tender, add the frozen spinach and stir until the spinach is thawed and mixed well into the soup.

To serve, place a dollop of the cheese blend in each bowl, then ladle the hot soup over top. Add a pinch of the remaining shredded mozzarella on top.

SOUP:

1 Tbsp olive oil
1 yellow onion
4 cloves garlic
2 carrots
1 zucchini (1/2 lb.)
15 oz can diced tomatoes
15 oz can tomato sauce
1 Tbsp Italian seasoning blend
4 cups vegetable broth*
8 oz lasagna noodles
1/4 lb frozen spinach

THREE CHEESE RICOTTA BLEND:

15 oz ricotta
1 cup shredded mozzarella, divided
1/4 cup Parmesan (grated or shredded)
1/8 tsp salt
Freshly cracked pepper

NOT AVAILABLE0

*I use Better Than Bouillon brand soup base to make my broth.

TAGS: Lasagna soup | Healthy recipes
lasagna, soup, vegetable, ricotta

Simply and Easy Potato Soup

Simply and Easy Potato Soup

Easy Recipes Healthy Recipes

This Slow Cooker Potato Soup recipe is thick and creamy (without using heavy cream), wonderfully flavorful, and made extra easy in the slow cooker!

Simply and Easy Potato Soup

Ingredients :

6 slices cooked bacon*, diced
3-4 cups good-quality chicken or vegetable stock
2 pounds Yukon gold potatoes**, peeled (if desired) and diced
1 medium white or yellow onion, peeled and diced
4 tablespoons bacon grease* (or butter)
1/3 cup all-purpose flour
1 (12-ounce) can 2% evaporated milk
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup plain low-fat Greek yogurt or low-fat sour cream
1 teaspoon Kosher salt, or more to taste
1/2 teaspoon freshly-cracked black pepper
optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream

Instructions :

Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through.

Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick.

Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed.

Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.)

Recipe Notes:

You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon. If frying or microwaving, I recommend dicing the bacon before cooking it. And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).

I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup. But Russet potatoes or red potatoes would also work just fine in this recipe.

If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.

Tag : Quick and Easy Recipes | Healthy Recipes
bacon, butter, potatoes, soup, simply recipes

Creamy Tortellini with Spinach & Tomatoes

Creamy Tortellini with Spinach & Tomatoes

Healthy Recipes Vegetable Recipes

Tortellini with Spinach and Tomatoes. Cheese filled tortellini are smothered in a savory tomato based cream sauce with healthy spinach stirred right in for a perfect meatless family meal.

Tortellini with Spinach & Tomatoes

Ingredients :

1 lb cheese tortellini
1 tbsp minced garlic
1 cup chopped fresh spinach
1 14.5 ounce can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons dried basil
1 teaspoon onion flakes
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup grated Parmesan cheese

Instructions :

Begin by boiling your tortellini noodles until they are al dente (aka ready). Follow the directions on the package for boiling time.

While the tortellini is boiling, roughly chop the spinach.

Heat a large skillet using medium heat and put the two minced garlic into it. Saute it briefly until fragrant, about thirty seconds or so.

Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes.

Cook and stir over medium high heat until the mixture begins to bubble.

In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.

Add the creamy mixture into the the skillet along with the Parmesan cheese.

Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.

Add the drained tortellini and mix together gently.

Serve and enjoy!

Tag: Vegetable recipes | Healthy Recipes
Pasta, dinner recipes, tortellini, spinach, Tomato, cheese

Healthy Recipes - Grilled Vegetable Terrine

Healthy Recipes - Grilled Vegetable Terrine

Healthy Recipes

Vegetable recipes - Mediterranean Vegetable Terrine.

Grilled Vegetable Terrine

Ingredients :

2 red peppers (quartered and seeded)

2 yellow peppers (quartered and seeded)

2 zucchini (sliced lengthwise)

1 eggplant (sliced lengthwise)

1 red onion (cut in rings)

1 garlic clove (finely chopped

1 tbsp balsamic vinegar

1 tbsp white wine or red wine vinegar

75g raisins

2-3 tsp tomato paste

400-500ml tomato juice

4-5 tsp powdered gelatine

Basil leaves

Salt, pepper

Olive oil

Instructions :

Line a baking sheet with parchment paper.

Place the peppers on the baking sheet, skin side up, put them on the upper rack of your oven, turn on the broiler and broil them until their skin has turned black. You'll will only be able to easily peel the skin off the flesh with your fingers, once it has burnt completely. Just make sure to let the peppers cool down for a few minutes before you start peeling, otherwise you'll burn your fingertips.

Sprinkle salt over the eggplant slices and let them sit for about 20-30 minutes. The salt draws out the excess water of the eggplant, which normally makes it mushy and unappetizing.

Once enough drinking water has been "sweated out" pat slices dry with paper towel.

Just like the peppers, place the egg, herb slices on a parchment paper covered cooking sheet, brush the top sides with some olive oil and broil until golden brown.

Then do the same thing with the zucchini slices.

In a pan, heat up 2 tbsp of essential olive oil. Add onion bands and garlic clove and sauté until onions are translucent.

Add tomato paste and both vinegars, and cook for about five minutes.

Slightly grease a bread pan (or even better: a terrine pan) with some vegetable oil. Line with plastic wrap and allow the plastic wrap to hang over the edge of the pan.

In a saucepan, warm up the tomato juice. Add the gelatine and stir until dissolved.

Cover the bottom of the bread skillet with a thin layer of the tomato juice.

Now start layering the vegetable slices and onion-raisin mix.

It doesn't really matter in which order you place the vegetables in the pan. But it'll probably be best to start off and finish with the peppers and have the onion-raisin mix be in the middle.

Make sure to always pour a little bit of the tomato juice on top of each new layer. You can also press each coating down with your hands so that the juice spreads evenly and gets into every corner of the skillet.

In between season with sodium and pepper.

After you place the last vegetable layer together with the others put the remaining tomato juice over it.

Chill in the refrigerator for a couple of hours or overnight, until gelatine has set.

By pressing a big plate on the top of the bread pan, turn the Turin upside down.

Remove the pan and the plastic material wrap.

Decorate with basil leaves and serve!

NOTES :

I served my train with a yoghurt sauce I quickly made the next day. I just mixed yoghurt with some heavy cream, stirred in some finely grated cucumber and chopped mint, and seasoned with salt, pepper and a bit of sugar.

Tag: Healthy recipes | Food Recipes
#healthy #recipes #food #vegan #grilled #cook #vegetable #mediterranean