Lasagna Soup

1# bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced (opt.)
2 Tbsp. garlic, minced
4+ cups chicken broth
1 can (14 1/2oz.) Italian-style stewed tomatoes, chopped
1 can (10 3/4oz) tomato sauce
1 cup uncooked mafalda pasta (mini lasagna noodles)
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded
4 tsp. thinly sliced fresh basil

Brown sausage in a large soup-pot over high heat.
Add onions and carrots; saute 3 minutes.
Stir in mushrooms and garlic; saute 3 minutes.

Add broth, stewed tomatoes, and tomato sauce, bring to a boil.
Drop in pasta and simmer until the pasta is done (+ - 10 minutes).
Stir in spinach and cook until wilted

Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top. Garnish with Parmesan and basil shreds.

Chicken Enchiladas

2 cups shredded Monterey Jack Cheese (8 oz.)
1 cup shredded Cheddar cheese (4 oz.)
1 medium onion, chopped
1/2 cup sour cream
1/4 tsp. pepper
1 1/2 -2 cups cooked and chopped chicken
6 flour tortillas (7-inch diameter)
1 can (15 oz.) tomato sauce (or pureed diced tomatoes)
1 Tbsp. chili powder
1/2 tsp dried oregano
1/4 tsp. ground cumin
1 clove minced garlic
1/4 cup shredded Cheddar cheese (1 oz.)

1. Mix Monterey Jack cheese, 1 cup Cheddar cheese, onion, sour cream, chicken and pepper.

2. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around the filling and place seam side down in greased baking dish.

3. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchiladas. Sprinkle with 1/4 cup Cheddar cheese.

4. Bake uncovered at 350 degrees for about 20 minutes or until hot and bubbly. Garnish with sour cream, lettuce and salsa.


Enjoy!