Quarter Cup Kitchen

I knowwww, I know… I just think mines a little better.

Heyyyy QCK

I get it, it’s another lasagna soup recipe, you probably already have your go to, but if you don’t I’m here to offer you mine, along with my flavor bomb garlic bread.

I have nothing against anyone else’s lasagna soup, I just think the noodles usually end up a little squishy, and it’s never really soupy enough… it always feels more like deconstructed lasagna. Aaaand idk maybe some of these recipes could use a little more seasoning?? It’s just me! It’s just my preference, and if it’s yours too, then we’re here together.

As for the cheesy garlic bread, this could be a whole post in and of itself. It’s one of the most requested recipes by my friends, so you knowwww it’s good. But it’s very non-traditional. It starts with that take & bake ciabatta from the grocery store and before it goes in the oven, it gets this big shmear of butter, fresh, grated garlic, Italian seasoning, lemon zest, black pepper, chili flakes, a liiiiitle drizzle of honey, and a handful of gooey, stringy cheddar. It’s like every essential flavor slathered onto a crispy on the outside, soft on the inside, buttery, garlic-y, cheese pull worthy piece of bread. I’m gonna go make some right now actually.

And if you realllyyyy need a vouch for this recipe, I make it for every guy I’m trying to win over. Let me put yall on game okayyyy! Next time you’re having a speciallll friend over, whether it be for a cozy movie night orrr you know… whatever you might have someone over for…. just make this ahead of time, make the soup all the way through and then make the garlic bread but don’t bake it yet, just keep it in the fridge. Don’t even tell them you’re making it right. Then, an hour or so into the hang out, when they’re CLEARLY hungry, ask “are you hungry? I made some food earlier.” They’ll be like yeah, of course. Everyone loves someone who can cook. And you’ll just SUPER casually, warm up the soup – on the stove, not the microwave PLEASE it’s just so classy. Put your bread in the oven – they’ll get done right around the same time. Okay plate it up super cute and bring that over to them, wherever they’re sitting, y’all eat, and all the sudden boom! You got yourself a boyfriend (girlfriend, partner – idk your business)

OR! be so cute and kind just like I was and make this for a movie night with the girls, I promise they’ll love and appreciate it just as much.

Okay! Into the business.

Recipe

Prep: 10-15 mins

Cook: 35 Mins

Category: Dinner

Servings: 4

Ingredients:

For the soup:

• 1 Tbsp Olive Oil or butter
• 1/2 yellow onion, diced
• 3-4 cloves of garlic, minced
• 1/2 lb ground beef, 80/20 fat split
• 1/2 lb ground Italian sausage, I like spicy
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 1 6 oz can tomato paste
• 8 cups chicken stock
• 1 24 oz jar marinara sauce, I like an option with garlic & basil
• 10 lasagna noodles, broken into smaller pieces
• 1/2 C heavy cream
• 1/2 C mozzarella cheese
• Ricotta, extra virgin olive oil, Italian seasoning, flaky sea salt for serving, optional

For the Cheesy Garlic Bread

• 4 take & bake ciabatta rolls
• 1/2 c (1 stick) unsalted butter, softened
• 3-4 cloves garlic, grated
• 1/2 tsp lemon zest
• 1/2 tsp flaky sea salt
• 1/2 tsp Italian seasoning
• 1/2 tsp honey
• 1/4 tsp red pepper flakes
• 1/4 C shredded cheese, I like cheddar or mozzarella

Directions:

• In a large 3 quart soup pot over medium/high heat, add olive oil and bring up in temperature.
• Add onions and garlic, sauté until translucent and aromatic.
• Add ground beef and Italian sausage, salt, red pepper, Italian seasoning, black pepper and paprika. Sauté until brown on all sides and cooked all the way through, stirring consistently.
• Add tomato paste and stir until evenly coated.
• Add chicken stock and marinara sauce, stir and bring to a boil.
• Add lasagna noodles and boil until cooked all the way through, stirring occasionally so it doesn’t burn on the bottom.
• Turn heat down to a low simmer, and stir in your heavy cream and mozzarella. Leave that to simmer about 5 minutes, until everything is evenly heated, salt to taste.
• Once ready to serve, add a scoop of ricotta cheese and drizzle with olive oil and sprinkle with seasonings.

For the cheesy garlic bread:

• Preheat oven according to directions on the package
• Cut each roll in half and place on a lined baking sheet
• In a small mixing bowl, addsoftened butter, garlic, lemon zest, salt, Italian seasoning, honey, and red pepper flakes. Stir to combine.
• Fold in the shredded cheese.
• Give each piece of bread a generous smear of the butter mixture.
• Place in oven and bake according to the directions on the package or until cheese and butter are melted and garlic is fragrant.
• Serve warm.
• NOTE: If you’re not ready to enjoy right away, you can wrap these up in tin foil and save them in the fridge up to 4 days, or in the freezer up to 3 weeks (thaw before baking)

Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤

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