We finally returned from Breckenridge. I took Wes on a surprise 30th birthday trip to Colorado for a long weekend where his two brothers, Jackie, and a few other good friends met us. It was a perfect trip and Wes had no clue what I had up my sleeve.
I sure love a good surprise.
There are so many beautiful pictures; I just have to share a few. All of the aspens were turning so the color in the trees was beyond remarkable. I’m not even sure how to describe it, definitely breathtaking.
Nature sure spoils us sometimes!
It was a wonderful weekend, and I know Wes will always remember his 30th birthday celebration. I owe such a huge thank you to our friends and family that came; they made it even more special for Wes.
Life has been getting back to normal now that we have returned. We are now in big time wedding mode. This week is all about getting the invitations in the mail. After several weeks of going back and forth with the lady who designed our invitations, I finally have them. It was quite a process, and while they didn’t turn out exactly how I wanted them, I know they are fine. In the grand scheme of things, I know it isn’t that big of a deal and that most of the invitations will probably find themselves in a trash can after opening.
That thought seriously makes me sad after all the effort I’ve put into them. However, I know there are still a few people out there who love putting invites up on their fridge. Thank you to those people. You make all the effort feel worth it!
Food has kind of been on the back-burner, pun intended, since we got back. I did make up a delicious lasagna soup last night. I’m still feeling the effect of the cold Colorado weather, so I’ve been craving soup all week. This definitely hit the spot.
Using Legends from Europe Parmigiano Reggiano, I decided a deconstructed lasagna would really satisfy my soup craving. Topped off with a little fresh mozzarella and a slice of Parmigiano bread, I was in heaven.
Thank heavens this recipe yields quite a bit of soup; I get to enjoy it all week!
This recipe is littered with all of my favorite vegetables… zucchini, spinach, onions, mushrooms (only a favorite when they are cooked), and fresh garlic. Had you of asked me twenty years ago if I would ever list zucchini and spinach as two of my favorite vegetables, I would have laughed in your face. And you wouldn’t even dare ask me if I thought zucchini should ever be used in baked goods. I would have had all sorts of opinions on that! Thank goodness taste buds change as we mature!
Thank you Central Market for letting me peruse your bread section, snagging a sample here and there, far too frequently. I am in love with pretty much every loaf of bread you put out, and this Parmigiano bread is nothing short of fantastic.
This soup came together in about 30 minutes, so it eliminates all of that bake time when making a real lasagna. However it does not skimp on flavor. You should definitely give it a try if you are in the mood for soups.
- 1 pound extra lean ground turkey
- 1 tbsp olive oil
- 1 medium white onion, chopped
- 1 cup fresh mushrooms, chopped
- 2 large cloves garlic, chopped
- 5 large Roma tomatoes, chopped
- 2 Medium Zucchinis, chopped
- 1 can 15-ounce Peeled Whole Tomatoes
- 1 small can tomato paste
- 1 8-ounce can tomato sauce
- 4 cups chicken stock
- 12 lasagna noodles, uncooked, broken into chunks
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp italian seasoning blend
- 2 cups fresh spinach
- 1 cup fresh basil, chopped
- 1 cup Parmigiano Reggiano, shredded
- 1 cup Mozzarella, shredded
- In a medium size skillet, saute turkey meat until almost completely browned.
- While turkey is cooking, add olive oil, onions, mushroom, garlic, tomatoes, and zucchinis to a large stock pot. Saute over medium heat for 8 minutes.
- Add turkey meat into stock pot. Add in canned tomatoes, tomato paste, tomato sauce, chicken stock, and noodles. Bring to a boil, then reduce heat to a simmer. Once it is simmering, add in salt, pepper, garlic powder, italian seasoning, spinach, and basil. Stir together and let simmer for 20 minutes.
- Stir in both cheeses. Let melt then serve with warm crusty bread.