Tag Archives: Tomato paste

Lasagna Soup

I love soup! I love soup! I love…..I know, I’ve made myself clear that I LOVE SOUP! I also love lasagna and why not find a recipe that compliments both? I found 2 recipes of this soup and sort of made my own rendition. It is full of aroma and it will definitely change your thought process of the way comfort food is presented. The way that Josh and I served up this soup was to scoop a spoonful of a ricotta mixture into the bowl and then ladle the soup on top! It was fantastic! I found the idea for this recipe from www.tasteofhome.com and on Pinterest. Please enjoy and as always….feedback is welcome! Enjoy!

Makes: 6 servings

Here’s what you’ll need:

2 tsp olive oil

1 1/2 pounds italian sausage (or ground beef, depends on preference)

1 1/2 c chopped red onion

3 garlic cloves, minced

2 tsp dried oregano leaves

1/2 tsp crushed red pepper flakes

2 Tbsp tomato paste

2 (14 oz) cans fire roasted diced tomatoes

2 bay leaves

6 c. chicken stock

8 oz. fusilli pasta or cavatappi pasta

1/2 c. finely chopped basil leaves (optional) or 2 tsp dried basil leaves

salt and pepper to taste


Heat olive oil in a large pot over medium heat. Add sausage and brown for about 7-10 minutes…

Add red onions and cook until softened, about 5 minutes…

Add garlic, oregano, and red pepper flakes, cook for 1 minute…

Add tomato paste and stir well to incorporate into sausage mixture…

Cook for 3-4 minutes or until tomato paste turns to a reddish-brown color…

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine…

Bring to a boil and then reduce heat, let simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for too long. Pasta will get mushy and soak up all the broth.

While the pasta is cooking, you can prepare the ricotta mixture (as follows):

Here’s what you’ll need:

8 oz ricotta cheese

1/2 c. grated parmesan cheese

1/4 tsp salt

pinch of black pepper

1/4 c mozzarella cheese


In a small bowl, mix all ingredients until well blended…

To serve this glorious soup, dollop a spoonful of ricotta mixture in the bottom of your bowl…

Ladle the hot soup on top of the ricotta mixture, then top with shredded mozzarella cheese (I used Italian Blend) and a sprinkle of parsley…

Voila! Lasagna Soup served over a ricotta cheese mixture!

Three Pepper Pasta Sauce

I found this recipe in my Crock-Pot cookbook, thank you family members! I love this cookbook, I just try to make my own recipes rather than do exactly what they have typed. I’m more of an experimentalist with the food rather than anything else. I will admit, this sauce is very good and very chunky. I put a little in my food processor at a time and it still had great texture. It just depends on your preferences. Please enjoy!

Makes: 4-6 servings

Here’s what you’ll need:

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

2 cans (14 oz each) diced tomatoes, undrained

1 cup chopped onion

1 can (6 oz) tomato paste

4 cloves garlic, minced

2 Tbsp olive oil

1 tsp dried basil

1 tsp dried oregano

1/2 tsp salt

1/4 tsp crushed red pepper flakes or ground black pepper

English: Three bellpeppers (Capsicum annuum) f...

English: Three bellpeppers (Capsicum annuum) from three different cultivars. Français : Trois poivrons (Capsicum annuum) de trois variétés différentes. Nederlands: Drie paprika’s (Capsicum annuum) in drie verschillende varianten. (Photo credit: Wikipedia)


Spray non-stick cooking spray or place a slow cooker liner in your crock pot, then combine bell peppers, tomatoes with juice, garlic, onion, tomato paste, olive oil, basil, oregano, salt and red pepper flakes in slow cooker. Cover and cook on LOW for 7-8 hours, or on HIGH for 3-4 hours or until vegetables are tender.

This sauce is great served over pasta with parmesan cheese with great garlic bread on the side.

Beef Stew w/Beer and Paprika

It’s that time of year again and my cravings for comfort foods are on the rise. This comfort food had Josh and I all excited and let me tell ya, this recipe did not disappoint us at all. The taste buds were just as excited as we were. Please enjoy this recipe, I changed a few things but over all, it was definitely worth the long cooking time. Please enjoy! I obtained this recipe from the Pioneer Woman.

Makes: 6 servings

Here’s what you’ll need:

3 Tbsp olive oil

1 Tbsp butter

2 lb. boneless stew meat (cut into smaller 1/2 inch pieces)

1 medium onion, diced

2 cloves garlic, minced

1 (12 oz) beer (any kind)

4 cups beef stock

1 Tbsp Worcestershire sauce

2 Tbsp tomato paste

1/2 tsp paprika

1/2 tsp kosher salt

black pepper

1 1/2 tsp sugar

baby carrots (equivalent to 4 whole carrots, peeled)

3-4 new potatoes (depends on size), quartered


Heat olive oil and butter in a large pot over medium-high heat. Brown meat and then add diced onions to the large pot. Stir and cook for 2-3 minutes until softened. Add minced garlic and stir for another minute or so.

Pour in beer and beef stock, then add the Worcestershire sauce, tomato paste, paprika, salt, pepper, sugar, potatoes, and carrots.

Cover and Simmer over medium to medium-low heat for 1 1/2 – 2 hours. If stew gets dry, add 1 cup of hot water to replenish liquid. Adjust seasonings as needed. Serve over freshly baked buttermilk biscuits.

**For thicker stews, you can add 2-3 Tbsp cornstarch with cold water and stir until thoroughly dissolved, pour into stew and let boil for 1 minute. The stew liquid will thicken.

Spaghetti Sauce (homemade)

This is my homemade sauce. I have made this for years and Josh is hooked! Sometimes I add heavy cream, or half & half, but only if I want to change it up a little. I sure hope you all enjoy this sauce.

Makes: 6 servings (2 meatballs per serving)

Here’s what you’ll need:

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1 pound lean ground beef or italian sausage (bulk)

1 cup fresh bread crumbs

1 Tbsp dried cilantro

1 Tbsp grated parmesan cheese

1/4 tsp ground black pepper

1/4 tsp garlic powder

1 egg, beaten

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3/4 cup chopped red onion

4 garlic cloves, minced

1/4 cup olive oil

2 (28 ounce) cans whole peeled tomatoes (squeezed)

2 tsp salt

1 tsp sugar (granulated)

1/4 tsp cinnamon

1 (6 ounce) can tomato paste

3/4 tsp dried basil

1/4 tsp dried oregano

1/2 tsp ground black pepper

Directions for the Meatballs:

In a large bowl,  combine ground beef or sausage, bread crumbs, cilantro, parmesan, 1/4 tsp black pepper, garlic powder, and beaten egg…..

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Mix well…..

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Form into 12 (1-inch) balls then store covered in fridge until needed…..

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Directions for the Sauce:

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent….

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Stir in tomatoes….(I hand crush my whole tomatoes, then add them)

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Add salt, sugar, black pepper, and cinnamon…..

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Cover, reduce heat to low and simmer for 1 1/2 hours.

After sauce has simmered, stir in tomato paste, basil, oregano…..

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Add meatballs to sauce…..

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Simmer for another 30-45 minutes or more.

We serve this sauce over whole wheat spaghetti noodles or cavatappi noodles.

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