a soup named Lasagna, and indoor s'mores.

Yesterday was a day for:

It is one of our favorites, I make sure to break out the recipe at least a few times a month in the winter. It really is like lasagna in a bowl.

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Now, did I wake up yesterday morning and decide I was going to make s'mores? Not really. But, while on the hunt for passion fruit, Jeff and I were strolling the isles of a local gourmet grocery store and:

I literally started screaming. Serious! Jeff had to calm me down and remind me we were in a public place! (Do you ever get excited about food?!) Why was I so excited about marshmallows? Because, these are not just any marshmallows, these marshmallows are:

They are about the size of four regular size marshmallows... so in other words:

AND, they were only 50 cents a bag, so of course... I bought two!

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So, tonight-- for Family Home Evening, we decided to make use of our gas stove and:

It worked out beautifully! The marshmallows grew even bigger while getting all roasty-toasty.
Mmmmmmmmmmmmm....

And of course, a S'more has gotta be:

Now, go make some soup!

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Lasagna Soup

2 t olive oil

1 lb Italian sausage (with casings removed)

2 onions, chopped

4 cloves of garlic, minced

2 t oregano

1/2 t red pepper flakes

2 T tomato paste

1 (28 oz) can of diced tomatoes

6 C chicken broth

8 oz fusilli pasta

1/2 C chopped fresh basil

8 oz ricotta

1/2 C grated Parmesan

1/4 t salt

pinch of pepper

1 C shredded mozzarella

1. In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking it into small pieces, until the sausage is no longer pink. (about 5 to 7 minutes) Drain any access fat. Add onions and saute until softened. (about 6 minutes) Add the garlic, oregano, red pepper flakes, and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown. (about 5 minutes) Add the tomatoes with their juice and the broth and bring the soup to a boil. Reduce heat and simmer for 30 minutes.

2. Add the pasta, then increase the heat to medium high and boil the soup until the pasta is tender to the bite. Stir in the basil, and season with salt and pepper.

3. In a small bowl, combine the ricotta, the Parmesan, and the 1/4 t salt and pinch of pepper. To serve Place about 2 T of the ricotta cheese mixture in the middle of a bowl. Sprinkle with a bit of mozzarella and ladle the soup on top!