Today is another Secret Recipe Club reveal day! Secret Recipe Club is a really fun group of bloggers that swaps blogs once a month, with each member assigned the blog of another member. We get the whole month to explore each other's blogs, pick a recipe, and then finally reveal what we made. There are tons of amazing bloggers involved, and I've had a chance to explore some fabulous blogs since joining!
This month we were assigned A Cook's Quest, a blog full of budget and family friendly recipes. Jenn, the cook behind A Cook's Quest, loves to cook and seeks make delicious food for her family, while keeping on a budget and making as much from scratch as she can. I was definitely inspired by all of her bread recipes (my love of bread is well documented, but hardly ever make it myself). Make sure you go check out Jenn's recipes, she has lots of great stuff, including these caramel apple cupcakes that I might need to make before fall is out!
In the end, I picked something perfect for fall. SOUP! It is definitely fall here in Ottawa, with chilly weather and rain, and there is nothing better than a hot pot of soup to warm your bones on a chilly fall day. This soup is one that I've wanted to try for a long time, and I was so happy to discover a recipe for it on Jenn's blog. From the sound of her write up, her family loved this soup and I can definitely say that I loved it as well. And we are now at the risk that I will never actually make lasagna again, because this was way easier to make than regular lasagna and just as yummy! (Which reminds me that I haven't actually posted my regular lasagna recipe!) Anyways, this one will be going into my regular fall soup rotation. It is a winner for sure! Thank you Jenn! Oh yea, this soup includes something called "cheesy yum," so obviously it is amazing!
Lasagna SoupVia A Cook's Quest
2 teaspoon olive oil
1-1/2 pounds lean Italian sausage
1 onion, chopped
4 garlic cloves, minced
2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
2 tablespoons tomato paste
1 28-ounce can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock (I only had had 4 cups, so I added a cup of water, which I know only equals 5 cups)
1/2 box fusilli pasta
Salt and freshly ground black pepper, to taste
1 cup ricotta
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Large pinch of freshly ground pepper
2 cups spinach (my addition)
2 cups shredded mozzarella cheese
1/2 cup finely chopped fresh basil leaves
Heat olive oil in a large pot over medium heat. Add sausage or buger, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in a soup bowl, ladle the hot soup over the cheese and top it all off with mozzarella cheese and fresh basil.