Lasagna Soup

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Lasagna Soup |

The other night, we had a dorm event centered around soup. That is my kind of event! I love soup passionately, and have shared many soups here across the years.

I started to ask my husband which soup he wanted me to bring, then amended my statement to, “Do you want me to make lasagna soup?”

He shook his head vigorously. This is probably his favorite soup that I make, and it’s a great crowd-pleaser for events. It’s hearty and satisfying and really much easier to make than a lasagna. With just a touch of cheese, you get the same lasagna feeling, too, without being weighed down with tons of carbs and dairy products.

Make some soup to survive these last weeks of winter. You won’t be sad to have a bowl of this on your table. And if you need more carbs, it’s a great dipping vessel for crusty bread.

Lasagna Soup

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yield: 5-6 servings

Lasagna Soup

Slightly adapted from Bobby Deen's recipe.


  • 2 tsp. olive oil
  • 1 lb. Italian sausage, casings removed (pork or turkey works)
  • 1 medium onion, diced
  • 1 green pepper, diced
  • 3 cloves garlic, minced or pressed
  • 4 c. chicken broth or stock
  • 15 oz. tomato sauce
  • 14.5 oz. petite diced tomatoes, undrained
  • 1/2 tsp. salt
  • pinch red pepper flakes
  • 1 T dried basil
  • 4 lasagna noodles, broken into small pieces (whole wheat or regular noodles)
  • 3 T grated Parmesan cheese
  • 1/2 c. shredded mozzarella cheese, plus more for serving


In a large soup pot, heat olive oil over medium heat. Add sausage, onion, green pepper, and garlic. Cook, breaking up the meat, until the sausage is cooked through and the onion is soft.

Add chicken broth, tomato sauce, tomatoes, salt, red pepper flakes, and basil to the pot; bring to a boil. Reduce to a simmer and cook, uncovered, for about 20 minutes.

Bring back to a boil and drop in noodle pieces. Cook until they are soft, about 10 minutes. Remove pot from heat and stir in cheeses.

Serve sprinkle with extra mozzarella cheese.


Chunky Pizza Soup {Secret Recipe Club}

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Chunky Pizza Soup with Cheese Toast

You can never have enough soup recipes during the winter? Am I right? I could eat soup basically for every meal and be happy as a clam.

My assignment for this month’s Secret Recipe Club was Searching for Spice. Corina lives in Surrey, England, and has two little ones. Her recipes are for busy moms, loaded with hearty spices, and delicious. Many of her recipes are ethnic, especially falling into the Indian and Thai food categories. They look delightful, and I’m eager to try one on my husband, like Chicken Biryani with Spinach Raita. (OK, he won’t eat that raita, but I definitely will!)

I’m always a little daunted by recipes that are in metric and have unfamiliar ingredients, but my husband reminded me that Google is my friend and I can do it! Thankfully Corina’s recipe for Pizza Soup looked awesome and had few conversions for me to do.

This soup has big pieces of bell pepper, onion, salami, and mushrooms, making it hearty enough for a meal on its own, which sometimes soup is not. A slice of cheese toast on the top helps balance the acidity of the tomatoes and adds and extra flavor layer. I made just a few modifications. Corin may be ashamed of me, but I can’t handle spicy foods, so I subbed in salami for chorizo and reduced the red pepper flakes a little. If you like spice, by all means, throw in as many as you want. And maybe some jalapeños, too!

Chunky Pizza Soup

Yield: 4 servings

Chunky Pizza Soup

Adapted from Searching for Spice.


  • 1 T olive oil
  • about 7 oz. salami, pepperoni, or chorizo, cubed
  • 1 large yellow bell pepper, diced
  • 8 oz. sliced mushrooms
  • 2 cloves garlic, minced
  • 1 large red onion, diced
  • 2 T balsamic vinegar
  • 28 oz. canned crushed tomatoes
  • 2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 to 1/2 tsp. red pepper flakes
  • 1/4 c. grated Parmesan cheese
  • black pepper, to taste
  • for cheese toast
  • 4 slices of bread
  • shredded mozzarella or sharp cheddar cheese
  • Italian seasoning


In a large pot, heat olive oil over medium-high heat. Add salami and cook a few minutes, stirring, until it begins to crisp. Add bell pepper, mushrooms, garlic, and onion and reduce heat to medium. Sauté until onions are soft and translucent.

Add balsamic vinegar, tomatoes, oregano, basil, and red pepper flakes to the pot, and stir well. Fill the tomato can about two-thirds with water and add it to the soup, stirring. Bring the soup to a boil, then reduce to a simmer and cook about 10 minutes. Remove from heat and stir in Parmesan cheese and some black pepper.

Top bread slices with shredded cheese and a pinch of Italian seasoning and broil until the cheese is melted and starting to brown. Ladle soup into bowls, then top with cheese toast. (You can substitute toasted garlic bread as well.)

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Soups: So Many to Try, So Little Time

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Check out Soup Is Good for the Soul

by Jessie Weaver at

I’ve been on a mission lately to get my kids to eat soup. It’s not something I’ve ever pushed, even though I am a soup fanatic. And to my surprise, they are actually trying it! Joshua, my 19-month-old, especially loves to sip on the broth. The other two are more selective (ahem) eaters, but are willing to at least try it. And that is a step in the right direction!

Because man, do I love soup. I grew up eating it all the time – chili, beef and barley, vegetable, and even the dreaded bean soup (which I do NOT love, obviously). My mom’s potato soup is one of my favorite take-me-back-to-childhood recipes. And in case you can’t tell we had a bit of a Soup Enthusiasm, every year my parents hosted the SOUPerbowl, so we could watch football and eat all kinds of chilis, stews, and broths.

I couldn’t stop myself from adding more and more recipes to my Foodie collection. I hope you’ll enjoy perusing it! I may have to make soup every day for the entire fall and winter to taste-test all the new recipes I want to try out.

What’s your favorite soup, stew, or chili?

Use Up Your Extra Turkey and Make Turkey Soup!

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I love soups unreasonably, as my comment on Stephanie’s soup post the other day reminded me (I linked to no fewer than FOUR soups!).

One of my very favorites to make—and something my sister Ashley begs me to make when she comes—is Turkey and Tortellini Soup. The original recipe is from Epicurious and I’ve deviated only slightly from it. It really is a wonderful way to make your leftover turkey fresh, and the flavors in the soup are so wonderfully developed in a short amount of time.

If you have the time, simmering your turkey bones to make homemade stock as a base is not only frugal but also incredibly delicious and healthful!

Throw this together for a day-after-Thanksgiving feast (perhaps after a day of Black Friday shopping?) and your family will thank you for not just pulling out leftover stuffing and potatoes.

Italian Turkey and Tortellini Soup

Italian Turkey and Tortellini Soup

Adapted from Epicurious


  • 1T olive oil
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • 3 large garlic cloves, chopped
  • 1 T dried basil
  • 2 tsp. fennel seeds, chopped or crushed slightly (or 1/2 tsp. ground fennel)
  • 1/4 tsp. dried crushed red pepper
  • 6 c. chicken or turkey stock or broth
  • 2 medium zucchini, diced
  • 1 carrot, diced
  • 1 package of tortellini (refrigerated or dried)
  • 1 1/2 c. diced cooked turkey
  • grated Parmesan cheese


Heat oil in a heavy stockpot or Dutch oven over medium-high heat. Add green pepper, onion, garlic, basil, fennel, and red pepper, and saute for 10 minutes or until soft.

Add stock; cover and simmer for 10 minutes more.

Add in zucchini and carrot; cover and simmer about 5 minutes or until veggies are almost tender.

Uncover and bring to a boil. Add tortellini and boil until done (check package directions). Reduce heat to low and stir in turkey; let cook about 1-2 minutes, just to warm turkey. Taste and season with salt and pepper if needed.

Serve with crackers and Parmesan cheese.

This Monday recipe is linked up to Mouthwatering Mondays, Tasty Tuesdays, Crafty Mamas Monday, Eat at Home Ingredient Spotlight, Ingredient Spotlight: Bell Peppers, Ingredient Spotlight: Pasta and Basil, and Thanksgiving Leftover Recipes at Real Life Blog.

Family Recipe Fridays: Beef Stew

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I’ve posted this recipe before, but since most of you probably haven’t found it out there in the VW archives, I thought it needed a second take here for Family Recipe Fridays. With the nippy weather this week, I’m definitely itching to make stews and soups.

This is our very favorite beef stew in the whole world. The first time I made it, scoured from the pages of my Stuffed Cougar cookbook, Mr. V declared it was “better than his mama’s.” Have you ever met a Southern man? THAT IS THE ULTIMATE COMPLIMENT!

The simple ingredients meld together for ultimate yumminess. Try it! I don’t think you’ll be disappointed. And let me know if you do!

Also, my friend Meredith made this after I posted the recipe originally. She subbed tomato juice for the wine and she said it was still great. A little mix of red wine vinegar and beef broth would also work.

Beef Stew (Slow Cooker or Oven)

Yield: 4-6 servings

Beef Stew (Slow Cooker or Oven)

Adapted from The Stuffed Cougar cookbook


  • 1 lb. stew beef, cut into small pieces
  • 4 potatoes
  • 4 carrots
  • 1 onion
  • 1 14.5-oz can diced tomatoes, undrained
  • 1 can (11 oz.) condensed cream of celery soup
  • 1/2 c. red wine
  • salt and pepper


Peel potatoes (if needed) and dice potatoes, carrots, and onions. Mix all ingredients together. Either cook in a slow cooker on low for 8-10 hours or in a 300 degree oven for 4 hours.

(In more more grown-up cooking days, I sometimes sear the beef in oil quickly, but it's not necessary.)

Serve with a crusty bread, homemade biscuits, or grilled cheese. Be all warm and tingly inside.


Family Recipe Fridays: Chicken Noodle and Potato Soups

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To me, there is nothing more comfortable than homemade soups—especially on a cold night, but anytime, really, as a comfort food.

One of my co-workers recently had surgery and is having a tough recovery. My first instinct was to say, “I’ll bring soup! What kind of soup do you want?” He wanted chicken noodle.

I am no chicken noodle connoisseur, but I think the one I made tonight is pretty excellent. The secret is this: USE THE INNER LEAVES OF THE CELERY. And yes, I stole that directly from Rachael Ray—and my mother. Who might have also stolen it from Rachael. But it gives the soup an entirely different flavor that is so … right!

My mom’s potato soup has the same secret. It is one she served often when I was growing up, and it’s taken me years to get it right. Sometimes it’s right, sometimes it’s not, but it always makes me feel like home.

Jessie's Easy Chicken Noodle Soup


  • extra virgin olive oil
  • 2 onions or shallots
  • 2 carrots, scrubbed
  • 2 stalks celery and some of the inner leaves
  • 2 T fresh parsley, chopped fine, or 2 tsp. dried
  • 1 can chunk white chicken, drained, or 1-2 chicken breasts, cooked and shredded
  • salt and pepper
  • 4-6 c. chicken broth (I use water and chicken base)
  • 10 oz. egg noodles


Coat the bottom of a heavy-bottomed dutch oven or stockpot with olive oil. Dice onions, carrots, celery, and parsley and saute in the oil until very soft (10-15 minutes). Sprinkle with salt and freshly ground pepper.

Add chicken and broth. Bring to a boil; lower heat and simmer for a while—at least half an hour.

Bring it back to a boil and add egg noodles. Boil until soft, about 5-6 minutes.

Serve with saltines.

Mom's Potato Soup


  • 1 yellow onion
  • 3 stalks celery and some of the inner leaves
  • 3 T butter
  • 4-6 potatoes, peeled
  • 4 strips bacon, fried crisp
  • chicken broth
  • 2 c. milk
  • salt and pepper
  • Dumplings
  • 1 egg
  • flour
  • 1/2 tsp. baking powder


Dice onion and celery. Melt butter in a dutch oven or stockpot. Saute onion and celery in butter until soft. Add salt and pepper.

Meanwhile, dice the potatoes. Add to the veggies in the pot. Add stock until the potatoes are almost all covered with liquid. Bring to a boil and let cook until potatoes are tender, 15-20 minutes.

Turn back the heat to medium-low and add the milk. Let simmer for a few minutes. Crumble the bacon into the soup and stir in. Garnish with cheese and green onion if desired.


My mom always makes little “rivels,” tiny dumplings for the soup. This is a very approximate recipe because I haven’t made this in a while. So you just kinda have to make it into a batter you can make into tiny dumplings.

Whisk egg. Add baking powder. Keep adding flour until it is crumbly. Drop by teaspoonfuls into simmering soup. Let cook about 10 minutes.

Other Family Recipes: