where I pretend to be a food blogger

Around May I found a recipe on pinterest for Lasagna Soup and was so excited for fall weather to roll around so we could cook it. Well, fall doesn't really happen in South Louisiana so we didn't get to try it until mid December. And I don't even think it was cold out when we made it, I just couldn't wait any longer. 

Hands down this is one of the best soups I have ever had. And I'm a total soup lover. Best part? It is really healthy! AKA - no cream or milk or butter. I really didn't think I was going to like it because, lets be honest, I love me some cream, milk and butter. 

We made it for the fifth time Sunday night and made extras so my parents could have yummy and homemade lunches this week. And I decided to pretend I was a food blogger and share the recipe with y'all. Clearly you'll see why I am not one. And that I tend to forget I have a nice fancy camera all the time. iPhone for the win on this one. 

So here we go:

Lasagna Soup

Recipe by Kaitlyn loosely adapted from Bobby Dean

The ingredients:

I doubled the recipe so we would have extras, but for one batch you will need one onion, 1/4 C basil (which is one package), 32oz chicken stock (or one condensed stock pod + 3 cups water), 1/4ish C ricotta cheese, 15 ounce can tomato sauce (plain, no need to get fancy), 1 package Kraft + Touch of Philly motz cheese (trust me on this, it melts better!), one pound ground turkey, garlic powder and salt & pepper. NOT PICTURED: five lasagna noodles, uncooked.

Now whip out your handy (and beautiful) Le Creuset pot. If you don't have one, I HIGHLY recommend getting one. And if you are getting married any time soon, do yourself a favor and add it to your registry. They are pricey but SO SO SO worth it. (I actually got this one for my Mom on Rue for around 70% off! And they have them at Marshall's all the time for a good price.) Anywho, you'll need to chop up your onion. I learned some fancy way from The Pioneer Woman that makes it easier, but in reality, I always look like that while chopping. Amazes me daily that I found someone who would want to be stuck with that for life!

But eventually you will make them all pretty and chopped. But then you'll look anything but pretty. Yikes.

Happens every time. My eyes don't just water, I seriously look like I just spent a good 20 minutes crying my eyes out. 

Moving on. Put some olive oil in a pot and then throw in the onion and the turkey. Season your little heart out with some Garlic Powder. I really like garlic so I sprinkle a lot, but you can taste after the turkey browns and always add more if you like. Cook on medium until browned. 

After the turkey browns (or whitens, let's face it, ground turkey just don't brown), add in the tomato sauce. Then add in the stock (I did the pod + water method). Then season with salt and pepper. Bring this to a boil and then reduce to simmer and let it sit for 15 minutes. 

Then break up your lasagna noodles and add to the pot. Bring to boil and reduce to simmer for another 15 minutes. While that is simmering, chop you up some basil. Neat trick, stack the basil and roll it. Then chop away and it's perfect! 

After the 15 minutes, take off the heat and add in your motz cheese (1 C or so), ricotta and basil and stir until melted. 

Then ladle into a bowl and sprinkle some more cheese on top. And, most importantly, serve with champagne. What, you don't drink champagne on Sunday nights? You are missing out. 

Another reason I can't be a food blogger is because that post was all OVER the place. And the longest recipe ever. BUT, y'all should seriously make this and tell me how you liked it. Because I know you will.