Happy Friday! I have a lot of exciting stuff happening right now, but first, I’ll give you what (I think) everyone wants most from this newsletter: a new recipe!

So that you know, I’ll be doing Thanksgiving a little early; tomorrow, in fact. This means while everyone else is prepping for the big day next week, I’ll be creating some leftover Thanksgiving content to share so you’ll be ready to go with all the excess turkey ideas!

For now, though, I still have my mind on comfort with this Lasagna Soup. This is the sloppiest, sexiest, and possibly most sacrilegious soup I’ve ever made. Could you make it with pasta that isn’t ridiculously unwieldy and messy to eat? Of course! But why would you? The fun is in the slipperiness, I promise. I will say if you’re looking for the comfort that lasagna provides without the time commitment, this soup is the one you need. The recipe is below the photo! 👇

P.S. make sure you keep scrolling after the recipe; I was on a podcast yesterday, and you should definitely give it a listen! Plus, the giveaway deets!

Lasagna Soup Recipe

• ¾ pound ground beef

• ¾ pound Italian sausage, loose

• ¾ teaspoon roasted garlic pepper blend, or use a mix of garlic, black pepper, and salt

• 1 yellow onion, peeled and diced

• 6 ounces mushrooms, sliced

• 6 cloves garlic, minced

• 32-ounce jar of your favorite tomato sauce; I used a Fra Diavolo sauce

• 6 cups water

• 10 sheets of lasagna, broken into thirds or quarters

• ⅔ cup ricotta cheese

• 2 cups shredded mozzarella

• 5 ounces spinach

• ½ lemon, juiced

• Extra virgin olive oil

• Salt, pepper, and crushed red pepper to taste

Instructions:

Brown the meat:

Brown the sausage and beef in batches. Season with the roasted garlic pepper blend. Transfer to a paper towel-lined plate.

Drain off all but 1 tablespoon of fat from the pot.

Cook the onion and mushrooms:

Add the onion and sauté for 5 minutes. Add the mushrooms and cook for 8–10 minutes. Add garlic and cook 1 minute. Add a pinch of crushed red pepper to taste and toss to coat.

Simmer the soup:

Return all of the cooked meat to the pot. Pour in the tomato sauce and 6 cups water. Bring to a boil and then reduce heat and simmer for 20 minutes. Taste and season to your preferences.

Cook the lasagna sheets:

Bring the pot back to a boil. Add the broken lasagna and stir regularly. Boil for 15–20 minutes or until lasagna is al dente.

Finish the soup:

Stir the spinach into the soup and simmer for 5 minutes. Turn off the heat and turn on the broiler.

Prepare the cheese topping:

Mix the ricotta, half the mozzarella, and lemon juice in a bowl. Add salt and pepper.

Broil the soup:

Spoon the cheese mixture on top of the soup, ensuring the entire top of the soup is covered. Sprinkle the remaining mozzarella on top. Drizzle with a teaspoon or two of extra virgin olive oil. Broil until browned and bubbly.

To serve:

Ladle the soup into bowls and enjoy!

Podcast!

That I did a podcast is an achievement in and of itself. I’ve known John Houser III for a while now, as we run in some of the same culinary groups in Baltimore. He’s the creator of Rouxde Cooking School (join the group on Facebook!) and the host of the Rouxde Cooking School Podcast! John has tried to get me on the show before, to which I responded:

BUT, I finally overcame my fears of speaking and putting myself out there and did it! I hopped on last night to talk all things Thanksgiving and that I am cooking my first official turkey tomorrow! Take a listen below!

You can also listen on Apple, Amazon Music, and SoundCloud!

Giveaway!

I am SO excited to be teaming up with La Boîte to bring you a really fun, festive giveaway this season! You’ll have the chance to win a gorgeous Staub 3.75-quart enameled cast iron pot AND some amazing culinary goodies from La Boîte! You can enter via the Instagram post below! 👇

triedandtruerecipes

A post shared by Kylie Perrotti (@triedandtruerecipes)

WHEW!!! So many exciting updates! If you listen to the podcast, be sure to let me know what you think. I was terrified to go and talk on a show, but I’m still proud that I did it! Would love to know what you all think about it!

Hope you all have a wonderful weekend!

-Kylie