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Recipe: One-Pot Beefy Lasagna Soup

Recipe: One-Pot Beefy Lasagna Soup

Ingredients

2 tbsp olive oil
1 lb lean ground beef
1 large yellow onion, diced
4 cloves garlic, minced
5 cups (40 oz) chicken broth
1 can (14.5 oz) petit diced tomatoes
1 can (14.5 oz) can crushed tomatoes
½ cup (4 oz) dry white wine
2 tbsp tomato paste
¼ cup chopped fresh Italian parsley
1 tbsp chopped fresh basil
¾ tsp dried oregano
10 dry lasagna noodles, broken into pieces
salt and pepper to taste
8 oz whole milk ricotta cheese
½ cup finely shredded parmesan cheese
extra chopped fresh parsley for serving

Directions

Heat the oil over medium-high heat in a large Dutch Oven or soup pot. Once the oil is hot, add the onion and crumble in the ground beef, stir occasionally. Cook for 7-10 minutes or until the meat is browned. Season with some salt & pepper. Mix in the garlic.

Add the chicken broth, diced & crushed tomatoes, puree, wine and herbs. Bring to a boil. Add the lasagna noodles. Reduce heat to a simmer and place the lid on. Continue to cook for about 20 minutes or until the noodles are cooked to your liking.

While the soup is cooking combine the ricotta and parmesan. Slice the mozzarella.

Spoon portions of soup into oven safe bowls. Top with a dollop of the ricotta mixture and mozzarella. Broil for 3 minutes or until browned to your liking. Serve hot, topped with parsley and basil.

~ Marla Meridith

Recipe: Spaghetti with Prosciutto and Brie

Ingredients

Directions

~ Marla Meridith

Recipe: Spaghetti with Prosciutto and Brie

Spaghetti with Prosciutto and Brie recipe, a delicious comfort food dish that is simple and quick to prepare. Perfect for cold winter weeknight meals.

4 servings

12 ounces spaghetti
2 tbsp extra-virgin olive oil
1 large shallot, minced
1/4 cup dry white wine
1/4 cup heavy cream
1 5-ounce container brie cheese spread
1 tsp dijon mustard
4 ounces Prosciutto, cut into small pieces
1/2 cup finely chopped parsley
coarsely ground black pepper
top with chopped green onion

Prepare the spaghetti to package directions. Reserve one cup of the cooking water, then drain. Toss with some olive oil.
In a 12 inch cast iron skillet, heat the oil over medium heat, add the shallot. Cook a few minutes until the shallot is softened and fragrant.
Add the wine and cream, cook until mostly reduced 2-3 minutes.
Add the brie cheese spread, mustard, Prosciutto, spaghetti and 1/2 cup of the reserved cooking water. Fold in the parsley.
Continue to cook and toss until the pasta is fully coated in the sauce, add more cooking water if needed to thin out the sauce and to loosen up the spaghetti so it doesn’t stick.
Season with some pepper. Serve immediately topping with green onion.

~ Marla Meridith

Olive Oil Oven Roasted Leeks

Ingredients

Directions

~ Marla Meridith

Olive Oil Oven Roasted Leeks

Ingredients

Directions

~ Marla Meridith