How To Make Lasagna Soup That Everyone Will Love

How To Make Lasagna Soup That Everyone Will Love

Looking for a delicious, easy-to-make, crowd-pleasing dish to serve on Christmas Day? You’re in luck! I’m sharing an amazing recipe that combines the best of lasagna and tomato soup into one delicious dish. Lasagna soup is a fun twist on the classic recipe that your whole family will love.

lasagna soup

We all know that lasagna is one of the most delicious foods in the world. It’s a classic dish that everyone loves! Lasagna soup is just like regular lasagna but soupy and delicious. This recipe is super easy to make, and it will not disappoint.

This soup is full of all your favorite Italian flavors and will definitely warm you up on a cold winter day. I used ground venison and spicy Italian sausage for a richer, earthier taste.

Lasagna soup is the perfect recipe to make during the holidays, especially if you’re hosting a big party. It’s an easy dish that everyone will love! What’s your favorite way to eat lasagna? Let me know in the comments below.

TRY OUR CREAMY CROCKPOT CHICKEN CHILI

lasagna soup

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Spicy Lasagna Soup


Description

Creamy Spicy Lasagna Soup – great for when you want lasagna…but not all the work. All in one bowl! Perfect soup for holiday entertaining!


Ingredients

Scale
  • 1 Tbsp olive oil
  • 1/2 pound ground beef, venison, or turkey
  • 1/2 pound ground Italian sausage
  • Salt and pepper to taste
  • 1 yellow onion, chopped
  • 2 red bell pepper, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp dried basil
  • 1 Tbsp dried oregano
  • 2 tsp dried thyme
  • ½  tsp crushed red pepper
  • 2 bay leaves
  • ½ c vermouth or dry white wine
  • ½ c tomato paste
  • 4 c chicken broth
  • 1 can (28-ounce) crushed tomatoes
  • 1/2 c heavy cream
  • 1 c shredded provolone/mozzarella  mix cheese
  • 1/2 c shaved parmesan cheese
  • 1 box lasagna noodles broken into pieces

Instructions

Heat olive oil in a large pot over medium heat. Add ground meat & sausage, season with salt and pepper, and brown.

Add onion, bell peppers, garlic, basil, oregano, thyme, crushed red pepper, and bay leaves, and cook until the onions are translucent for about 5 minutes.

Add in vermouth and cook down an additional 2 minutes

Stir in tomato paste, chicken broth, and crushed tomatoes, and bring to a boil. Reduce to a simmer and cook for 15-20 minutes.

Meanwhile, in another pot, prepare pasta until al dente.

Add heavy cream and provolone/mozzarella cheese to the meat mixture and allow to heat thoroughly. 

Next, add the drained pasta to the meat mixture. Heat on low for about 3-5 minutes.

When you are ready to serve, ladle the soup in a bowl and top it with shaved parmesan cheese. Great to serve with crusty bread or salad.

  • Prep Time: 10
  • Cook Time: 35
  • Category: Soup

Keywords: lasagna soup, lasagna, spicy lasagna soup

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Creamy White Bean Soup with Sausage

Creamy White Bean Soup with Sausage

How to make the best Fall Soup | Creamy White Bean Soup with Sausage

white bean soup and sausage

Best Cajun Sausage

Check out my Shrimp & Corn Chowder Recipe

 

 

 

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Creamy White Bean and Sausage Soup


Description

Hearty White Bean and Sausage Soup is a flavor-packed creamy soup filled with veggies, cajun sausage, and tender white beans.


Ingredients

Scale

1½ cups dried white beans

2 c vegetable stock, unsalted 

2 cups water

½ tsp salt

½ tsp pepper

¼ tsp crushed red pepper

1 yellow onion, diced

3 stalks of celery, chopped

½ tsp minced garlic 

16 oz smoked sausage, diced

¼ cup olive oil

Parsley, for topping


Instructions

Place beans in a medium bowl and cover with cold water; let stand overnight. Rinse with cold water; drain.

Place the beans in a  pot and cover with water and stock; simmer, covered, for 50 minutes or until tender. 

Blend beans and reserved cooking liquid until smooth.

Meanwhile, heat 2 tablespoons of the oil in a saucepan; stir in onion and celery. Cook until the onion is tender and translucent. Add in garlic and cook for 5-7 minutes. Remove from the saucepan. Set aside.

Add sausage to the same saucepan; cook until crispy on both sides. Drain and remove from the pan. Set aside.

Once the beans are tender, stir in the onion, celery, and garlic. 

Remove 2 cups of the bean mixture from the pot and place in a blender. Remove the center cap from the blender and cover it with a paper towel. Blend until smooth.

Pour the blended mixture into the remaining beans in the pot and stir. If you prefer to blend the complete mixture, add it all to the blender.

Remove from heat and add in your sausage and serve.

Add toppings of your choice. I added in a little truffle oil and fresh parsley and served it with honey cornbread.

Enjoy!

Notes

If you don’t have time to let beans soak, you can use canned beans, rinsed and drained. Only cook for 20 minutes.

  • Prep Time: 20
  • Cook Time: 50
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 232
  • Sugar: 4.2 g
  • Sodium: 648.9 mg
  • Fat: 15 g
  • Carbohydrates: 20.7 g
  • Protein: 5.8 g
  • Cholesterol: 0 mg

Keywords: white bean soup, white bean and sausage soup, soup

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The Best Creamy Potato Chowder

The Best Creamy Potato Chowder

This Potato Chowder is a thick, hearty, and creamy soup. It’s made with a light roux, creamy potatoes, and sweet corn

Everybody loves potato soup. It’s warmth, it’s comfort, it’s delicious! This particular recipe is one of my all-time favorites. I like to make this in the cold winter months when my family and I want something hearty and warm. I can’t think of anything better. Chowder is SOOO good!

potato chowder

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s the perfect comfort food. It’s thick, hearty and full of flavor. The best part is that it’s so easy to make!

I’m not sure where the word “chowder” comes from, but it has a very unique meaning. It’s an old-fashioned type of soup that is made with potatoes, meat (usually bacon), and lots of creams! This particular recipe is not only delicious, but it also makes for a great dish to serve at parties

It’s a crowd-pleaser for sure! I like to serve this with some garlic bread and a side salad. It makes for a complete meal that everyone will love. So grab your ingredients, and let’s get started! The recipe and video is below!

When it comes to keeping your family warm this winter, serve them with this hearty, homemade recipe for potato chowder with corn. It is easy on your wallet and your heart, for you can make large batches of this comforting soup which can then be frozen into smaller portions.

TRY THE SEAFOOD VERSION

 

 

 

 

 

 

 

 

 

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Creamy Potato Chowder


  • Author: Belle Omniley
  • Total Time: 1 hour 10 minutes
  • Yield: 8 bowls 1x

Description

This simple potato chowder needs no seafood or shellfish to justify its existence. It’s hearty and satisfying thanks to the salty, smoky bacon flavor.


Ingredients

Scale

 

  • 4 russet potatoes, diced
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 1 stick of butter
  • 1/4 c AP flour
  • 34 c whole milk
  • 1 c chicken stock
  • 1 can of whole kernel corn, drained
  • 1/4 tsp cumin
  • 1/4 tsp cayenne (optional)
  • salt and pepper to taste

Instructions

  • In a large soup pot over medium-high heat, cook onion and bell pepper in butter until translucent.
  • Add in flour and stir, then add milk and stock.
  • Cook on low for 20 minutes; stirring occasionally.
  • Add potatoes and cook for 15-20 minutes.  Add in corn with seasonings and cook until corn is heated through.
  • Serve with toppings of your choice.

Notes

Optional: if you prefer it thicker, use a cornstarch slurry with cornstarch and milk until it thickens.

  • Prep Time: 25
  • Cook Time: 45
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: bowl
  • Calories: 247
  • Sugar: 8.4 g
  • Sodium: 386.3 mg
  • Fat: 12.3 g
  • Carbohydrates: 28.6 g
  • Protein: 7 g
  • Cholesterol: 33.1 mg

Keywords: potato soup, potato chowder, chowder, fall recipes

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Creamy CrockPot Chicken Chili

Creamy CrockPot Chicken Chili

 

Do you love easy recipes? I do! Today I’m sharing with you my go-to recipe for Creamy Crockpot Chicken Chili. This recipe is so flavorful and also very simple!

I love that I can throw all of the ingredients in my slow cooker and then let it simmer for hours. This is perfect for meal prep as well because you can make a big batch and then freeze individual portions for later.

creamy crockpot chicken chili

SHOP MY FAVORITE CROCKPOT!

This recipe is super versatile too! If you don’t like green chilies, feel free to substitute them for diced tomatoes or even roasted red peppers. You can also add in any other veggies that you like. I’ve even made this recipe with ground turkey or beef before, and it’s great!

I hope you enjoy this easy Creamy CrockPot Chicken Chili recipe! It’s perfect for busy nights when you don’t have time to cook.

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Creamy CrockPot Chicken Chili


  • Author: Belle Omniley
  • Total Time: 4 hours 10 minutes
  • Yield: 8 1x

Description

Creamy white chicken chili is the perfect companion on a chilly night. Just throw everything into your crockpot and let it do all the work for you!


Ingredients

Scale

1 pound chicken breast, boneless

½ c creole seasoning

1 tsp minced garlic

3 c chicken stock

1 can whole kernel corn, drained

2 poblano peppers, diced

1 jalapeno pepper, diced

1 can Northern beans, drained and rinsed

2 tsp cumin

½  tsp chili powder

1 tsp smoked paprika

1 tsp kosher salt

1 tsp ground pepper

4 oz cream cheese, room temperature

¼ c half and half

1/2 c salsa verde


Instructions

  • Place chicken breast in the crockpot.
  • Add in creole seasoning, minced garlic, broth, corn, peppers, beans, and stir well.
  • Cover and cook on high for 4 hours or low for 6-8 hours. Until the chicken is done.
  • Remove chicken and place in a large mixing bowl, shred, then return to crockpot.
  • Add cream cheese and half and half and stir well. Next add in salsa verde; cover and cook on high for 20 minutes, or until chili is creamy or to your desired thickness.
  • Prep Time: 10
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: crockpot
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 216
  • Sugar: 4.9 g
  • Sodium: 2412.5 mg
  • Fat: 8.2 g
  • Carbohydrates: 16.8 g
  • Protein: 19.5 g
  • Cholesterol: 58.7 mg

Keywords: white chicken chili, chicken chili, chili, crockpot recipe, fall soups

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Shrimp and Corn Chowder Recipe

Shrimp and Corn Chowder Recipe

Fall is a time for hot soups and chowders, and this one is sure to please. This shrimp and corn chowder recipe makes an excellent choice for lunch or dinner. It’s warm and substantial, yet light and refreshing. My husband serves it with crusty homemade rolls while my son enjoys it by itself. Yum!

The creamy roux base is the perfect backdrop to the sweetness of shrimp and corn. The chowder is finished with a touch of seafood boil, which adds just enough heat to make it interesting without overwhelming the delicate flavors of the seafood. If you like your soup spicy, add a dash more seafood boil in the end.

shrimp and corn chowder

The soup is easy to make and can be assembled in less than 30 minutes. It’s great for a weeknight meal or served at your next gathering of friends.

This recipe is a great example of how to make a simple, delicious soup. It’s perfect for the holidays when you don’t have much time to cook but still want something special. The addition of shrimp and sweet corn will delight your palate and leave you wanting more.

I hope you enjoyed the recipe and that you give it a try soon. Check out the recipe video below! Make sure to let me know how it turns out for you! Dinner’s ready, so I’ll be off now—Be Well-Omniley

SHOP MY FAVORITE CHIC HALLOWEEN JACK O LANTERN

Looking for a dessert idea? Check out my PUMPKIN BREAD RECIPE

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Shrimp and Corn Chowder


Description

Shrimp and Corn Chowder with Bacon. A creamy, one-pot meal that’s quick and easy to make! Smoky, sweet, and loaded with juicy shrimp, golden corn, and bacon.


Ingredients

Scale
  • 3 Tbsp unsalted butter
  • 1 c creole seasoning mix
  • ¼ c all-purpose flour
  • 8 oz bottle of clam juice or seafood stock
  • ½ cup diced potato
  • 1 cup whole corn kernels
  • 1 tsp chopped fresh thyme
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2 tsp creole seasoning
  • 16 oz small or medium shrimp, peeled and deveined
  • 1 c heavy cream
  • 1 tsp seafood boil
  • 2 Tbsp chopped fresh parsley
  • ¼ c bacon, crumbled, optional

Instructions

Melt the butter in a large saucepan over medium heat, and saute creole seasoning mix until softened.

Stir in the flour and cook this roux for 3 minutes, stirring frequently.

Gradually add the clam juice, whisking until you have a smooth liquid.

Add the potatoes, corn, thyme, salt, pepper, and creole seasoning.

Cover and bring to a boil. Then reduce the heat and simmer for 1 minute or until the vegetables are tender, stirring occasionally.

Stir in the shrimp and heavy cream and heat the soup gently but thoroughly. Do not let it boil, or the soup may curdle. Sprinkle with the chopped parsley, bacon, and serve immediately.

  • Prep Time: 5 minutes
  • Additional Time: 0 hours
  • Cook Time: 20 minutes
  • Category: Mains
  • Cuisine: American

Nutrition

  • Serving Size: 1.5 cup
  • Calories: 499
  • Sugar: 6
  • Sodium: 14279
  • Fat: 35
  • Saturated Fat: 20
  • Unsaturated Fat: 12
  • Trans Fat: 1
  • Carbohydrates: 33
  • Fiber: 5
  • Protein: 17
  • Cholesterol: 125

Keywords: seafood, gumbo, shrimp and corn, shrimp recipe, shrimp corn chowder

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Spicy Butternut Squash Soup

Spicy Butternut Squash Soup

I must admit the best Butternut Squash soup I have had in my life so far was at 5th & Taylor located in Tennessee while on a business trip. It was the perfect blend of sweet and savory and perfect for the November outing we were having at the time. I have been making it every fall since then and it will be making a lot of appearances in my home this fall, so I decided to share the recipe with you all. Typically my recipes have some memory of my NaNa and while this one is not directly from her; she used to make a stewed summer squash out of this world. I am still working on that recipe so for now, you have Belle’s Spicy Butternut Squash Soup.

Sometimes the easiest secrets are in the spices. I added a pinch of turmeric (for color and spice), cumin, and smoked paprika to elevate the taste of this dish.

Sometimes the easiest secrets are in the spices. I added a pinch of turmeric (for color and spice), cumin, and smoked paprika to elevate the taste of this dish.

You all should know by now I’m all about working smarter not harder, so I opted to use butternut squash from the frozen section already diced. If you have time and want that extra freshness you can dice up a fresh squash. And yes, this sage is from my herb garden. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, nutmeg, turmeric, and cumin to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set for soup settings for 30 minutes.

Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid. Wait for everyone to come to see what that smell is!!!

Remove and discard the sage. Stir in the coconut milk. Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt if needed.

One of the fun things about this soup is choosing your garnishing. I’ve had it with toasted granola with pecans it was so delicious.

Serve warm, with your choice of garnishes. Topped here with pumpkin seeds and coconut milk.

This soup is perfect for a cozy meal by the fire or watching your favorite Lifetime movie. I hope it brings joy to your home this Fall. As always thank you for taking the time to follow my journey. Be Blessed-Omniley

 

 

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5 from 1 vote

Spicy Butternut Squash Soup

This spicy butternut squash soup is smooth and creamy. It's loaded with spices for a bold and flavourful soup!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish, Side
Cuisine: Thai
Servings: 6 people
Calories: 119kcal
Author: Belle Omniley

Ingredients

  • 2 cups vegetable stock
  • 3 cloves garlic minced
  • 1 bag baby carrots cut in half
  • 1 Granny Smith apple diced
  • 24 oz Butternut Squash, frozen If you opt for fresh squash medium size 3#--peeled, seeded and diced, uncooked
  • 1 fresh sage sprig
  • 1 purple onion diced
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon tumeric
  • 1 pinch ground cumin
  • 1 pinch ground cinnamon
  • 1 pinch nutmeg
  • pinch smoked paprika
  • 1/2 cup coconut milk

Instructions

  • Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon, nutmeg, turmeric, and cumin to an Instant Pot pressure cooker. Toss to combine. Close lid securely and set for soup settings for 30 minutes.
  • Then allow pressure to vent naturally, and wait until all of the steam has released and the valve has dropped. Remove the lid.
  • Remove and discard the sage. Stir in the coconut milk.
  • Use an immersion blender to puree the soup until smooth. Taste, and season with additional salt if needed
  • Serve warm, with your choice of garnishes. Topped here with pumpkin seeds and coconut milk.

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Shrimp Corn Chowder Recipe
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