Your favorite cozy pasta dinner just got made over into an incredible soup!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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White Lasagna Soup
RECIPE COURTESY OF REE DRUMMOND
Total: 40 min
Active: 20 min
Yield: 4 to 6 servings
1/4 cup olive oil
16 ounces sliced mixed mushrooms
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
2 teaspoons Italian seasoning
3 cloves garlic, minced
1/4 cup all-purpose flour
6 cups low-sodium vegetable broth
1 cup heavy cream
8 ounces no-boil lasagna noodles, broken into roughly 2-inch pieces
4 cups (one 5-ounce container) baby spinach
Ricotta cheese, for serving
Pesto sauce, for serving
Heat the oil in a Dutch oven over medium-high heat. When the oil is hot, add the mushrooms, thyme and salt, then stir. Cook until the liquid is released and the mushrooms are browned, 6 to 8 minutes.
Add the Italian seasoning and garlic, stir and cook for 1 minute. Sprinkle with the flour, stirring until the flour has coated all the mushrooms. Stir in the broth and bring to a simmer; simmer, stirring occasionally, until the mixture thickens, about 10 minutes.
Add the heavy cream and return to a simmer. Add the lasagna sheets and cook until al dente, 3 to 4 minutes. Add the spinach and cook just until the spinach wilts, about 1 minute.
Turn the heat off and ladle into bowls. Garnish with a few dollops of ricotta cheese and a few drizzles of pesto.
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Ree Drummond’s White Lasagna Soup | The Pioneer Woman | Food Network