It’s great to be back in the kitchen! I missed cooking for a few days while I was away!
Tonight’s meal could be made in so many ways, but I settled for the Vegetarian style because I saw the asparagus first in the fridge and thought it would be a fun twist! I was hoping I had some spinach left, but it was all gone! If you wanted to add meat to this soup, just add 1/2 lb ground beef and 1/2 lb ground sausage, or 1 lb ground beef.
Update: For a truly vegetarian meal, use vegetable broth! Was NOT thinking about the chicken broth when I titled this!
2 cups homemade chicken broth (free!)
1 15 oz can diced tomatoes ($.50) On sale with coupon
1 6 oz can organic tomato paste ($.19) Used $1 off coupon
1 lb asparagus, chopped ($.99) On sale this past week for $.99/lb!!! A great price!
1 tsp garlic powder ($.05)
1 tsp basil ($.05)
1 tsp Italian seasoning ($.05)
Salt/Pepper, to taste
2 cups pasta (elbow, spiral, or broken lasagna noodles) ($.99) Use rice pasta if GF
2 dollops of ricotta cheese ($.35)
Couple handfuls of shredded cheese, to garnish ($.75)
4 Homemade Rolls ($.50)
1. In large saucepan, add chicken broth, canned tomatoes, tomato paste plus 2 cans worth of water. Whisk in tomato paste. Add finely chopped asparagus and seasonings, to taste. (Add in other veggies and/or cooked meat at this point). Let cook about 5 minutes.
2. Add 2 cups of pasta and 2 dollops of ricotta cheese to the soup. Let cook about 10 minutes, until pasta is cooked through. Garnish with favorite shredded cheese. (Omit cheeses if Casein Free!) Serve immediately. (Leaving soup on simmer will cause the pasta to overcook!)
3. Make Homemade Rolls.
4. Serve Lasagna Soup with Homemade Rolls.