🥣 Tomato Soup // "Lazy" Lasagna 🥔
Two recipes to start the new year - available for all subscribers!
It’s the first Thursday of the month, which means today’s recipe and shopping list are available in full for all readers. January is National Soup Month - which means we’ll be featuring a number of soup recipes this month to keep you warm and cozy. Today’s email contains TWO recipes, one for homemade Tomato Soup and one for “Lazy” Lasagna, a recipe we know the whole family will love!
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Sometimes, you need a hearty and comforting meal without all the fuss - Chef Lola has just the thing with this easy Tomato Soup recipe and “Lazy” Lasagna, both of which are great recipes to double and freeze for a second meal. Once you get in the habit of doubling or tripling recipes, you’ll know that you have a healthy homemade meal ready to reheat from the freezer during the week on that hectic night when you don’t have time to cook. If you missed Leah’s interview this week, she told us that cooking from the freezer was her favorite kitchen hack! (We loved chatting with her about feeding picky eaters and matzo ball soup.)
The other reason we call this a “Lazy” lasagna recipe is because it’s endlessly customizable: make it vegetarian, use up leftovers such as roasted veggies, use a rotisserie chicken, cook from the pantry using canned corn or marinara sauce. Chef Lola’s recipe below is a Chicken “Lazy” Lasagna, but we provide a full list of Substitutions and Dietary Considerations at the bottom, as always. You can even make this a vegan “lazy” lasagna by using a marinara sauce base, omitting the cheese entirely (or using a plant-based alternative), and filling the layers with roasted veggies. You do you!
Helpful side note: National Soup Month is the perfect time to invest in an immersion stick blender! This handy tool makes blending soups quick, mess-free, and easy, so you can whip up creamy favorites like today’s Tomato Soup recipe without transferring hot liquids to a blender. Added bonus: If you have a picky eater in your household, sometimes blending a stew or other recipe into a smoother texture will convince your little one to give it a taste.
Tomato Soup Meal Prep & Time Savers:
Pre-Chop Veggies OR Use Pre-Washed and Pre-Cut Veggies: Dice onions, carrots, and garlic in advance and store in airtight containers in the fridge.
Use Day-Old Bread for the Croutons: Slightly stale bread is ideal for croutons, and these mini cookie cutters are the perfect size (so that the croutons aren’t large pieces of bread!)
Make Extra Tomato Soup:
Double the Soup: Make a bigger batch and enjoy your Tomato Soup for multiple meals. Tomato Soup will last for up to 3 days in your refrigerator, and can be frozen for up to 3 months. Freeze in individual serving sizes or larger air-tight containers.
Serve as a snack or part of a larger meal: Serve the Tomato Soup alongside grilled cheese sandwiches (a classic!) or a whip up Chef Lola’s Mac & Cheese recipe; the soup also goes great with a baked potato or keep it light with a kale salad (add some grilled chicken for protein).
Make extra croutons: If you have extra bread, cut it all into croutons and bake them all at once. Store in an airtight container for up to a week—perfect for adding to salads or soups.
One Potato Kitchen Tools for this recipe: Large pot, cutting board, chef knife, measuring cups and spoons, wooden spoon, baking sheet, blender, oven mitts, mini cookie cutters
Send Warmth This Winter with Zingerman’s Care Packages 🥪🍲
Whether you’re comforting a loved one who’s under the weather or just letting someone know you’re thinking of them, Zingerman’s food lovers care packages are the perfect way to send a little love. Packed with heartwarming soups and treats that feel like a warm hug, these packages bring comfort and joy straight to their door. Send them a Classic Get Well Gift Box or a Warming Winter Gift Box, featuring Zingerman’s delicious Moroccan Spiced Tomato Soup. Because sometimes, the best way to show you care is with a bowl of soup and a slice of something special.
“Lazy” Lasagna Meal Prep & Time Savers:
Rotisserie Chicken Shortcut: Shredded rotisserie chicken saves time and adds great flavor.
Pre-Boiled or No-Boil Noodles: Skip extra steps by using no-boil lasagna noodles (or pre-boil noodles if you prefer).
Shred Cheese at Home: Grating your own cheese prevents clumping and melts better in the lasagna. Having a box grater at home is a handy tool.
Make Lasagna Day Before: Layer all your ingredients in the baking dish, cover it tightly with plastic wrap or foil, and store it in the fridge overnight. When you’re ready to bake, take the lasagna out of the fridge about 15-20 minutes beforehand to let it come closer to room temperature, then follow the baking instructions. You may need to add an extra 5-10 minutes of oven time to ensure it’s heated through to 165°F internally.
Make Extra Lasagna:
You can be even more lazy: Double the recipe and assemble two pans—bake one now and freeze the other for a hectic weeknight. When ready, thaw overnight in the fridge and pop it in the oven until it’s hot and bubbly.
One Potato Kitchen Tools for this recipe: baking dish (9x13 or similar), measuring cups and spoons, mixing bowls, baking sheet (to catch any drips in the oven), oven mitts
Don’t forget our mantra: we recommend reading through the full recipe and taking out all the ingredients before you begin cooking.
Tomato Soup with Cookie-Cutter Croutons
Pro Tips when preparing this recipe:
Creamy Option: Stir in a swirl of cream, crème fraîche (sour cream), or Greek yogurt before serving for a silky soup.
Season to Taste: Adjust the salt and pepper after blending, and add more vegetable stock if you prefer a thinner consistency. For tips on learning how to taste as you cook, trusting your taste buds, and getting your kids involved in the kitchen, revisit our National Spaghetti Day post.
Roasted Twist: For even more flavor, roast the tomatoes in the oven with a drizzle of olive oil before adding them to the soup pot.
For 4-6 Servings
PREP TIME: 10 min. COOK TIME: 30 min. TOTAL TIME: 40 min.
From Your Pantry: salt (kosher or sea), pepper, olive oil
Ingredients:
3 c. vegetable stock
1 large onion (peeled and finely chopped)
2 carrots (peeled and chopped)
2 garlic cloves (finely chopped)
1.5 lbs. vine tomatoes (chopped)
14 oz can of Italian tomatoes
2 Tbsp olive oil
15 fresh basil leaves
1 loaf day-old bread (sliced - for croutons)
Salt and pepper (to taste)
Directions:
Preheat oven to 350°F.
Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the onion and carrots, then lower the heat. Cook for about 8 minutes, stirring occasionally, until they soften. Stir in the garlic and cook for another minute.
Simmer the Soup:
Add the fresh and canned tomatoes, along with the vegetable stock. Increase the heat to bring the soup to a boil, then reduce it to a simmer. Let it cook for about 20 minutes, stirring occasionally.
Blend and Season:
Turn off the heat, add the basil leaves, and blend the soup using a stick blender (or in batches with a regular blender). Season with salt and pepper to taste.
Prepare the Croutons:
While the soup is simmering, let the kids use fun cookie cutters to shape the bread slices. Arrange them on a baking sheet and bake for 10-12 minutes in the pre-heated oven, or bake until golden brown.
Serve:
Ladle the soup into bowls. Top with the warm croutons and, if desired, a swirl of cream or crème fraîche for a silky finish.
Substitutions and Dietary Considerations
Gluten-Free: Use gluten-free bread for the croutons.
Dairy-Free: Omit cream or use a dairy-free alternative to keep it vegan.
Extra Veggies: Feel free to add celery, bell peppers, or any leftover veggies you have on hand to Step 1.
Getting Kids Involved
Little Sous Chefs: Have them wash carrots or peel the onion’s outer layer.
Crouton Creators: Let kids cut the bread into shapes using cookie cutters.
Taste Testers: Encourage them to sample the soup and add seasoning if needed.
Picky Eaters?
Keep It Simple: Serve plain croutons on the side so they can dip and taste the soup in small amounts.
Add Toppings: Offer shredded cheese, crackers, or extra herbs to make the soup more appealing.
Get Creative!: In our interview with Leah she said, “Sometimes it’s less about changing the food and more about finding creative ways to serve it.” For example, add water to the soup to make it slightly thinner and serve it through a straw, or try serving it in your kid’s favorite cup instead of a bowl.
“Lazy” Lasagna
Pro Tips when preparing this recipe:
Oven Temperature Trick: Preheat the oven to 400°F, but once you place the lasagna inside, reduce it to 350°F to ensure an even, golden-brown top without over-browning.
Block Cheese: Chef Lola always recommends buying block cheese that you grate yourself for these recipes, not the pre-shredded kind – pre-shredded is usually wax-coated and doesn’t melt as well. Being careful of their fingers, kids can help grate the cheese quickly with a box grater.
Internal Temp: Use a meat thermometer to ensure the lasagna reaches an internal temperature of 165°F.
Swap Proteins or Veggies: This method works with shredded rotisserie chicken, ground beef, sausage, tofu, or leftover roasted vegetables—whatever you have on hand!
Avoid a Soggy Lasagna: Before layering vegetables in your lasagna, be sure to remove as much moisture as possible. Sauté or roast watery veggies (like zucchini, spinach, or mushrooms) to cook off excess liquid, then pat them dry with a paper towel or allow them to drain in a strainer.
For 6-8 Servings
PREP TIME: 20 min. COOK TIME: 25-30 min. TOTAL TIME: 45-50 min.
From Your Pantry: salt (kosher or sea), cooking spray or olive oil (for greasing, if preferred)
Ingredients:
3 c. shredded rotisserie chicken (skin removed)
6 c. One Potato Cheese Sauce or One Potato Marinara Sauce (or favorite store-bought sauce)
3 c. mozzarella cheese (shredded)
2 c. Parmesan cheese (grated)
2 cans corn (drained)
1 box no-boil lasagna noodles (enough for 3 layers)
salt and pepper (optional - to taste)
Directions:
Preheat oven to 400°F.
Lightly grease a 9x13-inch baking dish (using olive oil if desired) or coat with cooking spray.
Assemble Lasagna Layers:
Spoon a layer of sauce into the bottom of the dish.
Sprinkle on about 1 c. of shredded chicken, a handful of corn, and a small amount of both cheeses.
Place a layer of no-boil lasagna noodles on top.
Repeat these layers until you have three full layers of noodles (or until the dish is almost full).
Finish with a layer of sauce and the remaining cheeses on top.
Reduce Oven Temp and Bake:
Carefully place the dish on a baking sheet (to catch any spills) and place it in the oven. Immediately reduce the oven temperature to 350°F.
Bake for 25-30 minutes, or until the cheese is melted, golden, and the lasagna is heated through (reaching an internal temperature of 165°F).
Rest & Serve:
Let the lasagna rest for about 5 minutes before slicing and serving.
Enjoy!
Substitutions and Dietary Considerations
Gluten-Free: Use gluten-free lasagna noodles or thinly sliced zucchini in place of noodles.
Dairy-Free: Opt for dairy-free cheeses and a tomato-based sauce.
Vegetarian: Simply omit the chicken and incorporate your favorite meatless fillings. Roasted vegetables (e.g., bell peppers, zucchini, mushrooms) or sautéed spinach and onions work wonderfully. You can also add plant-based protein like tofu or vegetarian crumbles for extra heartiness.
Getting Kids Involved
Layering Helpers: Let them help spread the sauce, sprinkle cheese and corn, or place the noodles.
Shredding Chicken: Kids can use their hands and help to pull apart and shred the chicken
Grating Cheese: Check out our Pro Tips above - we always recommend buying block cheese and shredding it at home for a fresher taste, and better melting! Kids are great at grating!
Picky Eaters?
Basic Layers First: Keep one side of the lasagna simpler—just sauce, noodles, and cheese.
Customized Portions: Add extra veggies or skip the corn on certain layers to accommodate different tastes. Have your kids help with the assembly; being involved frequently helps picky eaters want to give new flavors a try sometimes.
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