Lasagna Soup

1/2 pound lean ground beef
1/2 pound ground Italian sausage
salt and freshly ground pepper, to taste

1 yellow onion, chopped

1 TBS olive oil
3 cloves garlic , minced
2 TBS tomato paste
24 oz marinara sauce
1/4 tsp red pepper flakes
2 TBS fresh parsley, chopped (or 2 tsp dried)
1/2 tsp dried oregano leaves
1 tsp dried basil
7 cups low sodium chicken broth  (or vegetable broth)
9 lasagna noodles, broken into pieces (I used bowtie because that's what I had)
2 cups fresh spinach leaves (optional),
10 oz ricotta cheese (or cottage cheese)
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan
fresh basil, for serving

Instructions

1. In a large pot over medium-high heat, cook ground beef and sausage until browned. Season with salt and pepper as you cook. Drain grease and remove meat from the pot.

2. In a large pot heat olive oil over medium heat. Toss in diced onion and sauté for about 5 minutes, stirring occasionally. Add in minced garlic and cook for another minute or two.

3. Stir in tomato paste, marinara sauce, spices, and broth. Return meat to pot.
Bring to boil then add lasagna noodles (broken into 4ths) to pot
and reduce heat to medium-low and cook, stirring occasionally, until noodles
are tender. Add spinach, if using.

4. In a small bowl, stir together mozzarella, Parmesan and ricotta cheeses
Ladle the hot soup into bowls, and dollop a scoop of the cheese mixture on top (I usually just add it all to the soup and let it melt in before serving). Garnish with fresh basil

Notes:

Store lasagna soup covered, in the refrigerator for 3-4 days.

Make Ahead Instructions: Make the recipe up to step 4. Do not add the noodles to the pot. Store the soup in the refrigerator. When ready to serve, start at step 5, bringing the soup to a boil and cooking the noodles at that point. Serve with a dollop of cheese.

Freezing Instructions: Freeze lasagna soup without the cheese. Place soup in a freezer safe container and freeze for 2-3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop. If you are making this recipe specifically for freezing, you may choose to make the noodles fresh once ready to serve (see make ahead instructions).

from Tastes Better from Scratch and Whitney

Creamy Taco Soup

Ingredients
1 pound lean ground beef
4 cups chicken broth
2 (10 oz) cans Ro-tel diced tomatoes & green chilies with juices
1 (14 oz) can black beans drained & rinsed
1 (12 oz) can corn drained
1/2 red bell pepper chopped
1/2 TBS chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
1 tsp smoked paprika
8 oz cream cheese softened
Salt & pepper to taste
Toppings (optional): grated cheddar, avocado, cilantro, tortilla strips, etc.

Instructions

1. Add the ground beef to a large soup pot over medium-high heat. Brown it, breaking it up with your spoon as you go along, for about 10 minutes. If there's excess fat, spoon most of it out.

2. Add the remaining ingredients to the pot except for the cream cheese and salt & pepper.
Increase the heat to high and bring the soup to a boil. Then turn down the heat so it's simmering gently, uncovered, for 8 minutes. While the soup cooks, prep your toppings.

3. Cut the cream cheese into smaller pieces and add it to the soup. Let it melt in (you may have to stir it a fair bit until it's fully dissolved). Season the soup with salt & pepper and serve with toppings as desired.

Notes

The cream cheese for this recipe should be super soft so it melts into the soup easily. I recommend taking it out of the fridge prior to starting the recipe and then microwaving it in 20-30 second intervals until it's very soft.

You can use beef broth instead of chicken broth if you don't mind the soup being a darker color. If you have any concerns with salt, use low-salt broth.

If you want to make this soup spicy, add 1/2 teaspoon of cayenne pepper.

If you're not using Rotel diced tomatoes, you can use regular ones, but I suggest adding a can or two of diced green chilies as well (the 4 oz. size ones) since it really makes a difference in the way the soup tastes.

from Salt & Lavender