Cooking, Travel and just Other Stuff

You have to understand. I come from a line of very crafty people. My sister paints, one niece can knit anything out of a ball of yarn...oh and she paints and wood carves and makes jewelery. The other niece designs things and then sews them and then my great niece...well we will just call her insanely crafty. They all have blogs where they show all of their wonderful things they do. So, that brings me here. I decided I wanted a blog too, but what to write about. I'm not insanely crafty, can't paint, don't wood carve, tried knitting-didn't work....hummm, what do I do? Well, I like to cook and travel and eat, so I thought maybe we can start there. My blog will be about recipes I've made, places I go and restaurants I eat at with a few other things thrown in along the way. I've also heard that writing is good for you brain, so I figure-as I'm getting older now-this could be a good thing. So anyway, if you find my rantings worth commenting over, I'd love to hear from you. If I post a recipe you like, please let me know, other wise you can keep your opinions to yourself. This, after all, is my blog to make myself feel better, to try and compete with my family, because I don't do anything crafty.

Friday, February 18, 2011

If it's raining it must be....Soup!

Okay, so I found this recipe the other day in our local newspaper. One of the best soup recipes I have ever eaten. Everybody that has tried it loves it. It makes a really big pot, so it would be great for company or you could freeze part of it to use later. The best thing is that it is so easy. Put it with a salad and sourdough for a fabulous dinner.

Lasagna Soup

2 pounds ground Italian sausage
4 cups diced onions (I put through the food processor)
2 cups diced carrots
4 Tblsps. minced garlic
8 cups chicken broth
2 large (28 oz) cans crushed tomatoes
1 (15 oz) can tomato paste
4 cups sliced mushrooms
1 cup campanelle pasta, uncooked
2 cups fresh spinach
shredded mozzarella cheese
shredded parmesan cheese

Brown meat, onions and carrots with garlic. Add broth and crushed tomatoes and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Add tomato paste, mushrooms and cook until pasta is al dente. Add spinach and cook until wilted. Serve soup with mozzarella and parmesan on top.
(Rhonda's note: When I made this I was a half cup short of 4 cups of onions. I had some asparagus left over from the previous nights dinner. I put it in the food processor with the carrots and put that in the soup too. I think you could play with this recipe a little if you wanted to add different vegetables. Kids probably wouldn't even know.) Enjoy!!


  1. Looks good! Too bad it shot up to 75 degrees today! I'll save it though.

  2. Yum! Reminds me of the pizza soup my family loves! I'll try this, too. We love soup!

  3. Wow! This sounds yummy. Okay, gonna give it a try tonight since it's still cold out here. Glad you posted. ;-)

  4. Hi! So, I didn't make the soup on the 19th but I made it tonight. It's snowing! Wonderful, beautiful, fluffy flakes of snow! And it's cold outside so perfect for soup! This soup is a most definite keeper! I adjusted the recipe a bit and I must say that it tastes VERY close to my lasagna recipe! It was de-lish! So glad you shared this with us all! Check out my blog tomorrow and see how yummy it was! ;-) Thank you Rhonda!!!!!