Ravioli Soup

Pasta dinners that I once thought of as comforting meals are now comforting soups. Even though I have made a few of these types of soups, it still surprises to find these recipes. But makes me very happy. I love a good comforting bowl of soup.

Check out these other pasta dinner inspired soups.

Mac and Cheese Soup with Chicken and Bacon

Lasagna Soup

Spaghetti and Meatball Soup

Ravioli Soup

Ingredients:

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 pound ground Italian sausage
• 1 cup carrots, diced
• 30 ounces crushed tomatoes
• 8 ounces tomato sauce
• 2 cups beef broth, plus more as needed
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 8 ounces cheese ravioli
• 2 tablespoons shredded parmesan cheese, plus more for serving
• black pepper, to taste

Directions:

1. In a large pot, over medium heat, heat the oil. Add in the onions and cook until softened. Add in the garlic and cook until fragrant, about 1-2 minutes. Add in the ground sausage and cook until completely cooked. 
2. Add in the carrots, crushed tomatoes, tomato sauce and beef broth. Stir to combine and then add in the basil, oregano and parsley. Turn the heat up to high and bring the mixture to a boil.
3. Add in the ravioli and cook until the ravioli is done, it may take 1-2 more minutes than the package directions.
4. Add more beef broth if you want a thinner soup.
5. Add in the parmesan cheese and stir until the cheese has melted. Season with black pepper.
6. Top each serving with additional parmesan cheese if desired.

Enjoy!!!

*Adapted from Joyous Apron.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 698
Total Fat		38.9g
Saturated Fat		13.6g
Trans Fat		0g
Polyunsaturated Fat		0.1g
Monounsaturated Fat		3g
Cholesterol		107.6mg
Sodium		2113.6mg
Total Carbohydrates		52.1g
Dietary Fiber		7.2g
Sugars		18.3g
Protein		35.3g
Calcium		9.1%
Iron		5%
Potassium		174.7mg
Vitamin A		114.8%
Vitamin C		14.8%
*Nutritional information will vary depending on the brands you use.

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Make Again Monday: Baked Chicken Parmesan

 

For me chicken parmesan is a classic dish. It is not a hard dish to prepare, but baking it in the oven makes it a bit easier for me and allows me to focus on making a vegetable instead of frozen veggies.

To see the recipe and original post click here.

Enjoy!!!

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Butter Toffee Pretzels

 

I love a good sweet and salty snack. The problem is, I have no self control when it comes to such a delicious snack, especially when it has toffee in it.

These pretzels are a little sweet, a little salty and a little buttery. An un resistible combination that I ate way too much of. I tried to stop eating them, but found myself eating more and more of them. 

Butter Toffee Pretzels

Ingredients:

• 16 ounce bag mini pretzel twists
• 1 cup lightly packed brown sugar
• 1/2 cup unsalted butter, cubed
• 1/4 cup corn syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 8 ounces Heath toffee bits

Directions:

1. Preheat the oven to 200º F. Spray a baking sheet with cooking spray. Spread the pretzels out onto the baking sheet.
2. In a medium saucepan, add in the brown sugar, cubed butter and corn syrup. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 5 minutes, while continuing to stir constantly.
3. Remove the mixture from the heat and stir in the vanilla and baking soda, mixture will bubble a lot.
4. Pour the mixture over the pretzels and sprinkle half of the toffee bits on top. Toss the pretzels to coat evenly in the mixture.
5. Bake for 1 hour, stirring every 15 minutes.
6. Meanwhile, place a piece of parchment paper onto the counter.
7. Once the pretzels are done, spread them out onto the parchment paper and immediately sprinkle the remaining toffee bits on top. Allow the pretzels to sit and harden, about 1 hour. Break into small clusters.
8. Store leftovers in an airtight container at room temperature.

Enjoy!!!

*Adapted from The Domestic Rebel.

Nutrition Facts
Servings: 12
Amount Per Serving
Calories: 367
Total Fat		14.6g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		2g
Cholesterol		26.7mg
Sodium		505.2mg
Total Carbohydrates		58.5g
Dietary Fiber		1.2g
Sugars		33.5g
Protein		2.5g
Calcium		0.1%
Iron		7.5%
Potassium		0.6mg
Vitamin A		6.7%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

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Cinnamon Swirl Doughnut Bread

Lately, I feel as if my sweets cravings has gotten out of control. I crave them all the time and cave in often.  I think about giving up added sugar for a month sometimes, but then I find recipes like this and that thought goes right out the window.

Being a doughnut bread, this is more like a cake than a bread. It resembles a cake in taste and a bread in looks. I ate it for breakfast and enjoyed every bite.

 

The only downside to this bread is how messy it got coating the whole thing in cinnamon sugar. My hands were covered in butter and cinnamon and sugar, the counter had its fair share as well. But it was all worth it in the end.

Cinnamon Swirl Doughnut Bread

Ingredients:

Doughnut Bread

• 1/4 cup canola oil
• 1/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 cup buttermilk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon molasses

Coating

• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 350º F. Spray a 8x4 inch loaf pan with cooking spray.
2. In a large bowl, add in the oil, butter and sugar, stir until well combined. Add in the eggs and vanilla and stir until smooth.
3. Add in the flour, baking powder and buttermilk, gently stir until no lumps remain. Remove 1/2 cup of the batter and place into a small bowl.
4. To the small bowl, stir in the cinnamon and molasses.
5. Pour half of the plain batter into the prepared loaf pan. Spoon half of the cinnamon batter in small dollops over the plain batter. Pour the remaining plain batter over top and spoon small dollops of the remaining cinnamon batter over top. Using a knife gently swirl the two batters together.
6. Bake for 45-50 minutes or until an inserted toothpick comes out with just a few moist crumbs.
7. While the loaf bakes, pour the melted butter into a large shallow dish, big enough to fit the entire loaf of bread. In a separate large shallow dish stir together both sugars and cinnamon.
8. Once the loaf is done baking, allow to cool in the pan for 10 minutes. Run a knife along the edges and remove the loaf from the pan.
9. Dip each side of the loaf into the melted butter. Spoon the butter over the top of the loaf to coat the top and get the crispy edges of the loaf. Place the loaf into the cinnamon sugar mixture and press to coat both sides and the top.

Enjoy!!!

Nutrition Facts
Servings: 10
Amount Per Serving
Calories: 340
Total Fat		17g
Saturated Fat		7.4g
Trans Fat		0g
Polyunsaturated Fat		1.6g
Monounsaturated Fat		6.4g
Cholesterol		70.5mg
Sodium		80.8mg
Total Carbohydrates		44g
Dietary Fiber		0.4g
Sugars		29.7g
Protein		4.2g
Calcium		5.3%
Iron		1.7%
Potassium		35.5mg
Vitamin A		10.6%
Vitamin C		0%
*Nutritional information will vary depending on the brands you use.

*Adapted from Lauren's Latest.

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Make Again Monday: Jalapeño Popper Chicken Quesadilla

 

So yummy! I this is one of those lunches I actually look forward to eating multiple days in a row. I have no problem making a batch of the filling and keeping it in the refrigerator so I can make a quesadilla easily for lunch.

To see the recipe and original post click here.

Enjoy!!!

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Ricotta Chocolate Chip Crumb Cake

 

This ricotta cake is filled with a ricotta filling, one that reminds me of a cannoli filling and I love a good cannoli. The cake is then topped with a crumb topping. Crumb toppings seem to make all baked goods better. 

This cake comes with an interesting tip/method for lining the cake pan. The original blog post learned from an Italian friend how to line the pan without using cooking spray. Normally when using parchment paper you cut it to the size of the pan and place it in and then spray with cooking spray. With this new method you crumble up the parchment paper, get it wet, shake it out and then line the pan and the cake won't stick and you do not need cooking spray. It was definitely weird doing it this way, but it did work and having the parchment paper overhang the pan meant it was easier to get out of the pan.

Ricotta Chocolate Chip Crumb Cake

Crumb Crust

• 2 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 cup cold butter, cubed
• 1 egg

Ricotta Filling

• 1 1/2 cups + 2 tablespoons ricotta, drained
• 1/2 cup granulated sugar
• 1 egg
• 1/2 cup mini chocolate chips

Toppings

• 1/4-1/3 cup mini chocolate chips
• 2-3 tablespoons powdered sugar

Directions:

1. Preheat the oven to 350º F. Cut a large square of parchment paper (big enough to over hang the edge the pan). Crumble up the parchment paper, then get it wet and shake out the excess water and line a 8 inch round cake pan with it, allow the excess to over hang the edge of the pan.
2. In a large bowl, whisk together the flour, sugar and baking powder. Add in the cold cubed butter and mix with a pastry cutter to form a crumbly mixture. Add in the egg and mix just until combined.
3. Place 2/3 of the crumb mixture into the prepared pan and press down onto the bottom of the pan and halfway up the sides. Place the pan and the bowl with the remaining crumb mixture into the refrigerator.
4. In a medium bowl, with an electric mixer, beat together the ricotta, sugar and egg until creamy. Fold in the chocolate chips.
5. Remove the cake pan from the refrigerator and place the ricotta filling on top of the crust, spreading into an even layer. 
6. Sprinkle the remaining crumb mixture on top of the filling and sprinkle with chocolate chips.
7. Bake for 30-40 minutes or until golden on top. Allow the cake to cool completely and then using the overhang of parchment paper, remove from the pan and sprinkle with powdered sugar right before serving.

Enjoy!!!

Notes:

Drain the ricotta for at least 10-20 minutes, depending on how much extra moisture it has.

Servings: 10

*Adapted from An Italian in my Kitchen.

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White Chocolate Snickerdoodle Latte

Just when I think there is not a coffee combination I have not tried yet, I come across this one. I've made white chocolate before, it's one of my favorites. I've made snickerdoodle before. I've never would have thought to combine the two, but here I am enjoying it.

White Chocolate Snickerdoodle Latte

Ingredients:

• 4 ounces strong brewed coffee
• 1 ounce white chocolate, chopped
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1 cup milk

Directions:

1. Pour the coffee into a mug.
2. In a glass measuring cup, heat the milk for about 45 seconds, stir and heat for an additional 30 seconds.
3. Add in the white chocolate and stir until well mixed and chocolate is melted.
4. Whisk in the vanilla and cinnamon.
5. Using a frother, forth the milk.
6. Pour the milk into the mug over the coffee.

Enjoy!!!

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 268
Total Fat		13.1g
Saturated Fat		8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		128.4mg
Total Carbohydrates		27.8g
Dietary Fiber		0.3g
Sugars		26.9g
Protein		10g
Calcium		25.7%
Iron		0.3%
Potassium		481.6mg
Vitamin A		10.1%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mom on Timeout.

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