Best Lasagna Soup Recipe

This Lasagna Soup brings together all of the flavors of my family’s classic Lasagna Recipe with Cottage Cheese, but takes MUCH less time than putting together a traditional lasagna.

This will definitely hit the spot for anybody craving lasagna but pressed for time. The combination of two different types of meat, herbs and spices, and a rich tomato broth make this the best lasagna soup recipe out there.

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This Cannoli Dip Recipe is perfect to satisfy cravings

A perfect cannoli is one of my favorite desserts, but it’s hard to find a perfect cannoli in my area.

Making them from scratch is pretty labor intensive and not something I usually have time for.

So, this Cannoli Dip has become a simple way for me to enjoy these flavors with minimal effort.

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I have this weird thing with soups. With some soups, I really only like the broth. Like, I enjoy chili that has a thinner consistency, so that I can eat the broth, and just leave behind all the beans and meat.

But with other soups, it’s really the “stuff” that I’m into. Like minestrone. I love the combination of those short little tubes of pasta (“ditalina”), ground beef, beans, lots of veggies and cheese.

The broth doesn’t matter as much in minestrone, it’s really all about the stuff.

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I think I’ve mentioned this before, but I have a weird thing where I wait as long as humanly possible to turn on the air conditioning each summer. Call it pride, call it being a cheapskate about paying the electric bill.

But it gets to the point where I have 2 fans pointed directly at me, laying on the couch in shorts and a tank top in a fashion where no body part is touching another body part. <—–

We call that the “husky lay” in honor of our first dog, a Siberian husky, who laid like that whenever the temperature got above 65 degrees. So much fur.

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While I had an amazing trip to Italy last fall, I have one major regret: I didn’t eat any cannoli there!

Can you believe it? I went all the way there, and never got to try the sweet-ricotta-cheese-filled-fried-pastry delicacy in its homeland.

Granted, I had a huge list of foods I wanted to try, including cacio e pepe, gelato, suppli, oven-fired pizza, fettuccine bolognese, bistecca alla Fiorentina, ribbolita and more gelato, so there just wasn’t time (or room in my stomach) for everything.

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When was the last time you used an entire tub of ricotta cheese at once? Unless we’re talking about lasagna, that answer is pretty much never in my household.

But ricotta is just too delicious to let go unused, so I’m always trying to think of new ways to use it up.

One of my favorite ways is cannoli dip. But this morning, I thought “why not stir some ricotta into oatmeal?”

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I’m thinking I should re-name my blog Foxes Love Tomatoes for the month of August each year. And maybe part of September. Because I’m full-on tomato crazed. All the time. The more, the better.

I actually have several friends who hate tomatoes, and I’m not even mad at them. Because the less they eat, the more tomatoes there are for MEEEEEEEE.

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When I go grocery shopping, I have three goals in mind: 1.) Buy lots of whole, minimally processed foods, 2.) Buy as many made-in-the-U.S. (preferably Michigan!) products as I can, and 3.) Get in and out of there as fast as humanly possible. Let’s be honest – Goal #3 is the one that keeps me sane, but it’s totally possible to also meet Goals #1 and #2 if I know what to look for.

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My husband LOVES making pizza – he grills it in the summer, bakes it in the winter, and comes up with a new flavor combo each time. In this monthly “guest post,” I’m going to sit back, relax, and maybe take the occasional photo while Jeff makes me a pizza and tells you about it. Here he is:

In continuation of my guest posts about my favorite food – PIZZA – I tried to come up with something I’ve never seen on a menu before.

Most of us have had pizza that includes prosciutto or ricotta or basil, and probably a chicken pizza a time or two, as well.

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If there are just a few things I’ll remember about my first trip to Boston, I hope the cannolis will be on that list forever. While exploring the city on foot, we discovered Mike’s Pastry in the North End.

I’m still unsure if Bostonians actually think this place is a tradition, or consider it a tourist trap. Either way, I was entranced by the sights and smells.

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