Lasagna Soup – Huller House Part 2



Lasagna Soup

yield: 8 SERVINGS


for the soup:

  • 2 tsp. olive oil
  • 1-1/2 lbs. Italian sausage
  • 3 c. chopped onions
  • 4 garlic cloves, minced
  • 2 tsp. dried oregano
  • 1/2 tsp. crushed red pepper flakes
  • 2 T. tomato paste
  • 1 28-oz. can fire roasted diced tomatoes
  • 2 bay leaves
  • 6 c. chicken stock
  • 8 oz. mafalda or fusilli pasta
  • 1/2 c. finely chopped fresh basil leaves
  • salt and freshly ground black pepper, to taste

for the cheesy yum:

  • 8 oz. ricotta
  • 1/2 c. grated Parmesan cheese
  • 1 c shredded mozzarella cheese
  • 1/4 tsp. salt
  • pinch of freshly ground pepper
additional cheesy yum for topping soup:
  • 2 c. shredded mozzarella cheese


Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, mozzarella, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Served by  Gina at Huller House February 2015


For a fabulous soup supper Gina served lasagna soup and chicken and rice soup.  Both excellent fare.  We started off the Magic Bags with monogrammed aprons.






Cream of Chicken and Wild Rice Soup – Huller House Part 3


Cream of Chicken and Wild Rice Soup

6 cups chicken broth

2 chicken breast halves (cooked, boneless and cubed)

1   6-ounce package long grain and wild rice blend, quick cooking version (You will use the seasoning packet.  I used Uncle Ben’s roasted chicken flavor)

1/2 teaspoon ground black pepper

1/2 cup all-purpose flour

3/4 cup butter

1 cup diced carrots

1 cup diced celery

1 cup diced onion

3 cups light cream

Open rice, pull out seasoning packet and set aside.  In a small bowl combine pepper and flour, set aside.In a large pot bring broth and chicken to a boil.  Add rice, cover pot and remove from heat. In a medium sauce pan add butter, carrots, celery, and onions.  Cook over medium heat for 5 minutes. Stir in contents of seasoning packet and continue cooking until vegetables are softened, about 5 minutes more.  Add seasoned flour mixture to butter mixture.  Stir to form a roux (paste). Saute roux for 3-5 minutes to cook out the raw flour taste. Whisk in cream a little a time until fully incorporated.  Cook until thickened, about 5 minutes. Stir creamed mixture into broth and rice.  Cook until heated through and  rice is done, about 15-20 minutes.

Served by Gina at the Huller House on February 2015.

With our new Magic Bag aprons on, we tackled our first Teach a Cardinal activity.  Gina showed us how to make birdseed hearts.  Add warm water to unflavored gelatin.  Mix in birdseed and mold in silicon heart mold.  Add straws so you can pull a string through when dry..  Very easy and appreciated by our feathered namesake.



Cheesy Potato Soup



Cheesy Potato Soup

1 tablespoon butter

3/4 cup diced celery

3/4 cup grated carrots

3/4 cup chopped onion

1 teaspoon dried basil

1 teaspoon dried parsley

4 cups vegetable broth

4 cups diced peeled potatoes (1 3/4 pounds)

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups Velveeta cheese, cut into cubes

1 1/2 cups milk

3/4 teaspoon salt

1/2 teaspoon cracked black pepper

1/4 cup sour cream for garnish (optional)

In a large saucepan, saute the celery, carrots, and onions in the 1 tablespoon of butter until tender. Stir in the basil and parsley. Pour in the vegetable broth and add the potatoes. Bring to a boil and then reduce heat, cover and simmer for 10 minutes or until potatoes are tender.  Meanwhile, in a small skillet, melt the 3 tablespoons of butter and add the flour.  Cook and stir for 3 minutes or until bubbly.  Add a bit of the soup broth to the flour mixture and then stir the flour mixture into the broth.  Cook and stir for 3 minutes.  Reduce heat to low.  Add the cheese, milk, salt and pepper.  Cook and stir until cheese melts.

Served by Julie at Joanna’s Lake House 2014

1 3 14 16 17 18 30 31 32 33 35 (1)

Ground Beef Chili

black bean

Ground Beef Chili


1 onion, coarsely chopped

1 ½ pounds ground chuck beef

3 tablespoons chili powder

½ teaspoon seasoned salt

½ teaspoon pepper

1   14.5-oz can diced tomatoes with sweet onions (undrained)

1  10-oz can milder diced tomatoes with green chiles (undrained)

1 16-oz can chili beans in mild sauce (undrained)

1 15-oz can black beans (drained)

1 (10.75-oz) can condensed tomato soup


Preheat large saucepan on medium–high heat 2-3 minutes.  Place beef, chili powder, seasoned salt, pepper and ½ of the onions in  pan; cook 4-5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.  Stir in remaining ingredients, including remaining ½ onions.  Bring to a boil, stirring often.    Reduce heat to low; cook and stir 10 minutes more to blend flavors.


Kim Deutschground3 ground4 ground6




Carol McGahee’s Cream of Broccoli Soup



Carol McGahee’s Cream of Broccoli Soup


2 10-oz packages of frozen chopped broccoli

1 pound Velveeta cheese, cut into 1 inch cubes

2 cans cream of mushroom soup

1 quart half and half milk

Boil the broccoli in a large pot of water; about 10 minutes or until tender.  In another large pan, pur ½ and ½ in and then slowly add cheese. Keep heat low.  Add the mushroom soup.  Drain broccoli and add to the ½ and ½ pan.  Stir constantly until cheese melts.

Nancy Steadman and Carol McGahee


White Chicken Chili



White Chicken Chili


2 c diced onions
2 c diced celery
5 cloves garlic, chopped
1/2 c vegetable oil
2 pounds frozen chicken breast, cooked and diced
5 c water
1 bay leaf
2 4oz cans diced green chilies
2 4 oz cans diced jalapeños
1/2 tsp oregano
1/2 tsp cumin
1/2 tsp dry mustard
1/2 tsp basil
1/2 tsp Old Bay seasoning
1/4 tsp Cajun seasoning
1/2 7 oz can can chipotle in adobo, chopped
4 tbsp chicken base
2 pickled jalapeño, chopped
2 cans white (northern) beans, drained and mashed with immersion blender (I do this because I don’t like beans, but it also makes the chili thicker. Without mashing beans, it’s thinner like soup.)
1 additional can white beans, drained (optional) – I add a can of whole beans if I’m making this for others who like beans
1/2 c heavy cream
Sour cream

Sauté onion, celery, and garlic in oil until tender, about 5 minutes. In a large stockpot, add chicken, water, bay leaf, chilies, jalapeño, oregano, cumin, dry mustard, basil, Old Bay, Cajun seasoning, chipotle, chicken base, pickled jalapeño and beans and simmer for 1 1/2 hours. Add the heavy cream and simmer for 1 hour.  Garnish with sour cream.

I usually double this and freeze half.  It’s good in a crock pot too.  It’s yummy with Kim’s Broccoli cornbread!


Gina Tiedemann


chi3 chi2

Tortilla Soup



Tortilla Soup


1 rotisserie chicken, chopped

3 tablespoons olive oil

1 large onion

2 – 3 garlic cloves chopped

1/8 cup chopped jalapeno peppers

2 oz. cilantro paste (used Gourmet Garden found in produce section)

3 teaspoons cumin

Dash of cayenne pepper

1 teaspoon black pepper

1 teaspoon salt

8 – 9 cups chicken broth

16-oz jar of salsa (I used Chachies, medium spice)

1 small can of corn, drained

1 can black beans, drained


Cook onion in oil on medium heat approximately 5 minutes until soft.  Add garlic, jalapeno peppers, cilantro, cumin, peppers and salt.  Cook for 1 minute.  Add broth and salsa, increase heat to high until it boils.  Reduce heat to med-low and simmer 10 minutes.  Garnish with chopped avocado and shredded Monterey pepper jack cheese.


Janet Wachsler served at E-A-T (tortilla soup)-I-N-G C-A-R-D-I-N-A-L dinner)