Ree Drummond’s White Lasagna Soup | The Pioneer Woman | Food Network

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Your favorite cozy pasta dinner just got made over into an incredible soup! Watch #ThePioneerWoman, Saturdays at 10a | 9c and subscribe to #discoveryplus to stream the entire library and so much more: Get the recipe ▶ Subscribe to Food Network ▶ Subscribe to #discoveryplus to stream the entire library and so much more: 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin ‘with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! White Lasagna Soup RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 40 min Active: 20 min Yield: 4 to 6 servings Ingredients 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 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 Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ discovery +: ▶ FOOD NETWORK KITCHEN APP: WEBSITE: ▶ FULL EPISODES: ▶ FACEBOOK: INSTAGRAM: ▶ TWITTER: #ReeDrummond #ThePioneerWoman #LasagnaSoup #FoodNetwork Ree Drummond’s White Lasagna Soup | The Pioneer Woman | Food Network.

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