This Broiled Lasagna Soup is absolutely delicious and is one of our new favorite soup recipes! I created this recipe one day while I was making “onion soup” that recipe can be found on this blog as well.
I love soup so I’m always thinking of new ways to recreate the classics. This lasagna soup is similar to many other lasagna soups recipe you will find, however mine has a few other special ingredients such as passata sauce and Worcestershire sauce.
Not to mention it’s broiled at the end which makes it taste allot like real Lasagna.
So if you LOVE lasagna as much as we do then you are going to love this soup!
Oh btw if your ever looking for an amazing Lasagna recipe, I will link that recipe below for you.
What I like about this soup is that there really is no effort to making it, well that is compared to actual lasagna.
Where you are to pre -cook the noodles and other ingredients before merging it all together in layers and placing it all into a large baking dish.
With this soup we are simply adding everything into a large pot and cooking it all together, it’s like a lazy lasagna.
And the last step will have you placing the soup into oven safe bowls, the same kind of bowls you would use to make “onion soup” and broiling it with extra cheese on top.
Then it’s like your eating a big bowl of lasagna expect there is some beef broth inside. AMAZING!
Also the time to cook it is cut in half compared to traditional lasagna. So it’s a win win! I really encourage you to get your hands on passata sauce, it’s fresh pureed tomatoes that have been uncooked and it really makes this soup creamy and so delicious!
Passata sauce can be found in almost any mediterranean market or in your local grocery in the canned tomato section.
Now the trick to making the best “Lasagna soup” is also using the right cheeses. This soup calls for white cheddar cheese, and marble cheese along with a bit of ricotta for serving.
This soup is out of this world delicious! I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.
Notes: Feel free to freeze this soup it works great as leftovers, however keep in mind that broiling it from frozen doesn’t so much. Also make sure to break up those whole tomatoes with a wooden spoon while cooking, you do not want bites of whole tomatoes.
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Good old Hearty Hamburger Noodle Soup is one of those recipes that you will want to make as soon as the weather starts to get cold. It warms the soul is healthy and can be enjoyed over a few days.
This Hearty Hamburger Macaroni Soup is absolutely delicious. Packed with immune boosting ingredients this soup will leave you feeling good and craving more.
I can literally eat this for days, it’s that good! I tend to make this soup in large batches and will freeze it in separate bowls to enjoy ahead of time.
Some people like to add other vegetables to this type of soup. Use what you have on hand, really almost any type of veggie goes well with beef and tomatoes.
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This Unstuffed Cabbage Roll Soup is a family favorite in my house. I like to prepare a big pot of this soup and will enjoy it over a few days.
WHAT IS CABBAGE ROLL SOUP
It has all the same ingredients that cabbage rolls would have with stock to make it a soup.
It basically a cabbage roll done the lazy way, meaning we are not rolling the ingredients into a pre cooked cabbage leaf.
Instead we are throwing all those ingredients into a soup rather than rolling them up neat and tidy.
CAN CABBAGE ROLL SOUP BE FROZEN
Yes, it stores well as leftovers and freezes very well!
Cabbage roll soup is one of those staple soups that everyone should have in there recipe books.
It can be very healthy for you depending on the quality of ingredients you choose to use.
WHAT IS IN CABBAGE ROLL SOUP
I like to use:
Organic grass fed beef
Beef Stock
Whole canned tomatoes
Cabbage
1 fresh tomato
Tomato Juice
Rice
Spices
Did you know whole canned tomatoes are much better than the chopped ones?
Yes it’s true. You can read learn more about that topic on thekitchn.com
This recipe can stretch too and feed allot of people, so feel free to make a few pots and freeze them for easy enjoyment over the colder months.
IS CABBAGE ROLL SOUP KETO FRIENDLY
Yes, it is low in carbs.
HOW TO MAKE CABBAGE ROLL SOUP
This soup can be done on the stove top as I did or if your pressed for time in your slow cooker.
Whichever method you choose, I am sure this one will be something your family enjoys!
Also to save some times, feel free to use your food processor to chop the cabbage .
You can use the shred option which will give you more of a shredded cabbage in the soup.
Notes: Keep in mind, as with all my recipes. If you want to make more or less of this soup, simple adjust the serving size in the ingredients section above and the servings will automatically adjust for you. This soup can store in the fridge for up to 3 days and or freeze for up to 3 months.
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This One Pot Chicken Chickpea Curry has a wonderful depth of flavor that you’re sure to love.
HOW TO MAKE CHICKEN CHICKPEA CURRY
This popular dish is made with boneless chicken breast and simmered in a rich tomato spiced cream sauce that you’re sure to love.
You can prepare this dish all in one pot on the stove or in your slow cooker/pressure cooker.
I like to prepare this in my slow cooker on the browning setting, just make sure you are using that lid otherwise you will have a mess for sure.
Find cooking instruction below in the recipe card.
I have experimented with plenty of curries for some time now, so you can trust me when I say this recipe is a sure winner.
Now you will want to go down the ethnic food aisle in your local grocery to pick up some “Madras Curry” which is the right kind of curry powder for this recipe.
Then you will add just a few more traditional Indian spices that will make this dish absolutely amazing.
Also if your not to familiar with dried fenugreek leaves, then I encourage you taking a stroll down your groceries ethnic for those as well.
They are sure to have it there somewhere, however if you cannot find them feel free to use cilantro or parsley instead.
Who said it takes a chef to make real Indian curry? Obviously never was in your kitchen.
Feel free to omit the chickpeas if your not a fan, however I love them and find they work so well in this recipe.
Not to mention add more fiber and helps to spread the meal out so you can have leftovers the next day.
If you prefer a much more spicier curry, I definitely recommend that you use fresh tomatoes versus canned. The canned tomatoes do give it a hint of sweetness that I find contrast well with the spices.
However this is your curry, so do as you please.
Cooking methods:
Simmer on a low-medium heat for 1 hour on the stovetop
Cook in the pressure cooker around 10 minutes or depending on your instructions
Cook in the slow cooker from 8-10 hours.
If you like curry dishes as much as me then you are going to love this simple recipe. Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.
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Today I’m sharing with you one of my newest fusion dishes. What makes this a fusion dish is the combination of the “Thai Green Curry Paste” and “Indian spices”.
I ALWAYS have Indian and Thai ingredients on hand so this dish will be really easy to make if you do to.
This recipe is definitely one of those top vegan/vegetarian recipes that we like to enjoy in our home often.
Made with coconut milk, chickpeas, roma tomatoes, canned tomatoes, onions and an array of spices.
You are sure to enjoy the amazing flavors in this dish!
Actually it’s my partners favorite curry dish right now and he is more of a meat eater, so trust me when I say, it’s that good.
In our home we eat vegetarian at least 3x per week and that is if I am cooking. “Which 95% of the time I am. So I hold all the power in deciding what goes in our meals. Thank God!
Otherwise we probably would be eating takeout every night. Which is fine and dandy when your in your 20’s but we are now in our 30’s and try to watch what we eat.
So what are you waiting for? You can have this absolutely delicious and healthy curry on the table tonight in under 30 minutes.
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This Indian Chicken Curry also known as (Murgh Kari) is super quick and easy to prepare and has a great authentic taste. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!
Whether you’re feeding a large crowd, or cooking for yourself, this Indian Chicken Curry is a flavorful dish and is sure to earn rave reviews.
Serve it over white rice, brown rice or even riced cauliflower for a flavorful low carb curry.
What You’ll Need
To make this curry the easy way, your going to want to purchase a pre-made spice mix. Such as MDH Chicken Masala as seen below. You can purchase it through my AMAZON link if you’d like too.
Marinating the Chicken
Is a tip to help the recipe taste more authentic as it enables all the flavors to merge into it. This can be done the night prior, by simply dicing the chicken and placing it into a plastic bag along with a bit of oil and the spice mixture.
I tend to choose a more spicy curry goat or lamb dish, however, when it comes to Curry Chicken, this recipe is definitely high up on my favorite list. I learned this dish from “Chef Vikram Vij” when he was on the food network some time ago and I’ve been making it ever since!
Why You’ll Love This Recipe
You can make this dish more spicy, by simply adding more cayenne pepper if desired.
I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
You can make it in large batches which makes it a great budget friendly dinner option.
Add in your favorite vegetables to boost the nutrition.
You can easily make it on the stovetop or in a pressure cooker.
It can easily be made vegetarian by adding in tofu or chickpeas instead of chicken.
Ingredients You’ll Need
Cooking Oil or Ghee – This is what you’ll use to saute the chicken, onion, garlic and ginger. It will help brown them and bring out the flavors.
Boneless Chicken Breasts – Chicken is the main protein source of this dish, but feel free to use any protein you enjoy.
Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry.
Raw & Canned Tomato – You’ll need a mix of raw tomatoes, canned tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes.
Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe.
Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy tomato sauce.
Homemade Indian Curry Spice Blend
You can use a premade spice blend or a curry spice blend made from scratch!
1 1/2 tbsp Garam masala
2 tbsp Curry powder
1 tbsp Turmeric powder
1 tbsp Sugar
1 tsp Coriander
1 tsp Cumin
1 tsp Cayenne pepper
1 tsp Salt
2 tbsp Dried fenugreek leaves
You can also buy a pre – made Spice Mix as seen below.
How To Make Easy Indian Chicken Curry
In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and sauté for 2 minutes before adding in the diced chicken. Sauté another 7 minutes or until the chicken is no longer pink and the onion is tender.
Next toss in the curry and remaining spices and sauté another 2 minutes before adding in the minced garlic and ginger. Sauté for 1 minute till fragrant.
Add in the tomatoes and along with the tomato paste.
Next add in the yogurt, cream and stir everything to combine.
Serve hot on top of your favorite rice.
Pressure Cooker Indian Chicken Curry
If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:
Add cooking oil/ghee into the pot and turn it to SAUTE mode.
Next add diced onion and sauté for 2-5 minutes or until veggies begin to soften.
Add in diced chicken breast and sauté for another 2-5 minutes or until chicken is no longer pink.
Toss in the curry and spices along with garlic and ginger.
Add in the tomatoes and tomato paste, cream and yogurt.
Close the lid and seal. Cook on manual high pressure for 10 minutes.
Release naturally or quickly, stir then serve hot over rice.
Slow Cooker Indian Chicken Curry
You can also make this recipe in your crockpot or slow cooker by following the instructions below:
Sauté all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until vegetables begin to soften and chicken is no longer pink.
Add everything to a slow cooker including the tomatoes, tomato paste, canned tomatoes, cream and yogurt and stir until fully combined.
Cook on low for 8-10 hours or on high for 5-6 hours or until chicken is fully cooked through.
Stir everything together and serve hot on top of your favorite rice.
FAQ
CAN I USE COCONUT MILK IN CURRY CHICKEN?
Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry.
HOW DOES CHICKEN CURRY TASTE?
It’s pretty similar in taste to traditional Butter Chicken with a little more spice. It is creamy and has a great balance of flavors from the acidity of the tomatoes and the deep flavors of onion, garlic and ginger.
CAN I USE FRESH TOMATOES?
Yes! But you’ll also want to be sure to use tomato paste as it helps thicken the sauce.
WHAT IS A GOOD LOW FAT OPTION FOR CHICKEN CURRY?
Instead of using cream or yogurt, you can use Greek yogurt or sour cream to help bring down the fat content in this recipe.
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