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

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Cook along with the Pioneer Woman as she makes one of her family’s favorite meals, a rich and hearty Lasagna Soup!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3R5Voqi
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Lasagna Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 40 min
Yield: 8 to 10 servings

Ingredients

12 uncooked lasagna noodles
1/4 cup olive oil
1 yellow onion, halved and sliced
4 garlic cloves, minced
1 sprig oregano, minced
2 sprigs thyme, minced
1 pound ground beef
1 pound pork sausage, casing removed
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons tomato paste
3/4 cup white wine or stock
One 14.5-ounce can whole tomatoes with juice
4 cups (1 quart) vegetable or chicken stock
1 tablespoon chopped parsley, plus more for serving
1/2 cup heavy cream
Ricotta “Dumplings”
1 cup whole-milk ricotta cheese
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced parsley
1 tablespoon minced basil, plus some torn leaves for garnish
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Directions

Bring a pot of water to a boil. Break the lasagna noodles into random smaller pieces.

In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, garlic, oregano, and thyme and cook, stirring, until starting to soften, about 2 minutes.

Increase the heat to medium-high, then add the ground beef, sausage, salt, and pepper . . .

And saute until the meat is fully cooked, breaking it up as you go, about 5 minutes. Drain off at least half of the grease.

Add the tomato paste . . .

And stir to combine. Let the tomato paste cook for 1 minute.

Add the wine and stir to deglaze the bottom of the pan, scraping up any flavorful little bits.

Add the tomatoes and their juice, crushing them with the spoon as you stir them in.

Add the stock and stir it in . . .

Then add the parsley.

Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Taste and adjust the salt and pepper as needed.

Cook the noodles about 1 minute less than the package directions, until almost tender. Drain and set aside.

Pour in the cream and stir to combine.

Add the noodles and let them simmer for 5 minutes while you make the ricotta mixture.

Make the ricotta “dumplings:” In a bowl, combine the ricotta, Parmesan, parsley, basil, salt, and pepper . . .

And stir until combined.

Dish up bowls of soup, sprinkle with a little extra basil, and add a dollop of ricotta (or two or three) to the top of each one!

Cook’s Note

Variations: Use ground turkey. Omit the lasagna noodles for a lower carb soup.

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#ReeDrummond #ThePioneerWoman #FoodNetwork #LasagnaSoup

Ree Drummond’s Lasagna Soup | Food Network


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37 Comments

37 Comments

  1. @dreamsneakers9058

    December 28, 2023 at 4:50 am

    She stole this from TikTok

  2. @hollygriffin8701

    December 28, 2023 at 4:50 am

    Love this recipe!! Yummy 😋!!

  3. @princesswilson5196

    December 28, 2023 at 4:50 am

    Crushed tomatoes

  4. @princesswilson5196

    December 28, 2023 at 4:50 am

    Her family must love big onion prices

  5. @princesswilson5196

    December 28, 2023 at 4:50 am

    You are supposed to chop the onions, and after you have all the meats browned and onion and the sauce cooking add your pasta …
    Idk know what she doing

  6. @Charzander570

    December 28, 2023 at 4:50 am

    A pinch of baking soda will do wonders

  7. @chuzzthefuzz1908

    December 28, 2023 at 4:50 am

    I’ve never understood why so many people laboriously chop their garlic with a knife – a garlic crusher is so easy.

  8. @rick-ps5ct

    December 28, 2023 at 4:50 am

    too much monkeying around, get to the chase

  9. @michaelad48

    December 28, 2023 at 4:50 am

    REE, please take an honest big bite 😊😊😊😊😊😊. Looks amazingly delicious 😊😊😊😊

  10. @Soccerislife014

    December 28, 2023 at 4:50 am

    Needs more basil!

  11. @Alicia-fy3je

    December 28, 2023 at 4:50 am

    I'm making this TONIGHT.. got all the ingedients. I make it a little differently but it comes out GREAT

  12. @jmbear628

    December 28, 2023 at 4:50 am

    very nice. i would add mushrooms and more onions, but great teaching. i shall make this week. thank you.

  13. @allstopblue5717

    December 28, 2023 at 4:50 am

    She clearly has no idea wtf she’s doing. But hey, food network made her a millionaire. If anybody still trusts food network these days I pity you

  14. @facemafia

    December 28, 2023 at 4:50 am

    What in the BA’s kitchen is this?

  15. @jezeck

    December 28, 2023 at 4:50 am

    she seems like a really good mom

  16. @barboetter756

    December 28, 2023 at 4:50 am

    You are so precious and I appreciate your cooking so much! You have made me a better cook too!! ❤

  17. @fireside007

    December 28, 2023 at 4:50 am

    👍🤛😉. . . YOU ~ ROCK ! !

  18. @nathanfarra6371

    December 28, 2023 at 4:50 am

    She's not a real pioneer woman!
    Where's her bonnett?

  19. @margaretstokely9016

    December 28, 2023 at 4:50 am

    Ree! Enough with the steel spoon in the ceramic pot! Use your wooden spoon! Quit taking out those good meat JUICES (you call fat) ok?

  20. @lindaobrien8538

    December 28, 2023 at 4:50 am

    Now I am starved

  21. @skysieluvsstudying

    December 28, 2023 at 4:50 am

    Wow, very watery, basil-y, a dash of cream, a pinch of black pepper, a dollop of disappointment, and a lack of flavor! Did I mention the incorrect holding of the knife?

  22. @Sasha-vn9qw

    December 28, 2023 at 4:50 am

    This was delicious

  23. @michaelad48

    December 28, 2023 at 4:50 am

    YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH REE , OMGAWD PHENOMENALLY DELICIOUS

  24. @cdubb203

    December 28, 2023 at 4:50 am

    She looked the same my whole life 😂😊

  25. @bambilopez3600

    December 28, 2023 at 4:50 am

    I love her personality

  26. @brennaag

    December 28, 2023 at 4:50 am

    Made this soup for a game night with my friends. It was easy, tasty and everyone enjoyed it. I added more of the herbs than the recipe called for and added chili flakes.

  27. @suecanada2313

    December 28, 2023 at 4:50 am

    oh i would luv that soup … will try and make it, thx Ree

  28. @gwendolynmcjimson2579

    December 28, 2023 at 4:50 am

    Just love her and her family and all the rest of the family they are so cool just love them all love always and god bless you all

  29. @nattywho

    December 28, 2023 at 4:50 am

    I will definitely be making this…looks so good and so quick and easy!

  30. @PassionGrows

    December 28, 2023 at 4:50 am

    I find it weird that she didn’t cut the onion in half first, before peeling that outer skin.

  31. @lynnlynn5583

    December 28, 2023 at 4:50 am

    Is she pregnant?

  32. @denisefigueroa7381

    December 28, 2023 at 4:50 am

    Can you used no boil lasagna noodles ❓

  33. @jujub4553

    December 28, 2023 at 4:50 am

    I love this segment. Food Network should release more of these long videos

  34. @michaelpass2176

    December 28, 2023 at 4:50 am

    You have been my favorite home chef for very long time.❤😊

  35. @michaelpass2176

    December 28, 2023 at 4:50 am

    Why is everyone moving around.😊

  36. @ElBitch

    December 28, 2023 at 4:50 am

    2 things that don't go together, lasagna and soup. And why not cook the noodles in the- nevermind.

  37. @tejinderreehal2845

    December 28, 2023 at 4:50 am

    I made this with lamb mince. It was delicious. Cream was plant based and no cheese dumplings.

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Bobby Flay Faces Off Against Chopped All-Stars 🔥🔪 Full Episode Recap | S15 E7 | Food Network

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Chef Demetrio Zavala and Chef Seis Kamimura battle for the chance to take on Bobby Flay! With Chopped’s Ted Allen and Marc Murphy judging, the first round puts squid ink in the spotlight. Demetrio serves up a squid ink spiced prawn with tomato compote and squid ink aioli, while Seis counters with squid ink gnocchi with pickled fresno chiles.#BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

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Guy Fieri Finds the ULTIMATE Roast Beef Sandwich 🔥 Diners, Drive-Ins and Dives | Food Network

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Guy Fieri visits Tune Inn Restaurant & Bar in Washington, DC, where this classic American bar serves up a hearty West Virginia sandwich packed with comfort-food flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Tune Inn Restaurant & Bar: https://tuneinndc.com
Follow them: https://www.instagram.com/tuneinndc

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Michael Symon’s Smoky Mac and Cheese 🔥🧀 Symon’s Dinners Cooking Out | Food Network

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Michael Symon’s smoky mac and cheese combines creamy gouda and ham with a crispy panko and pecorino topping.
#MichaelSymon #SymonsDinners #FoodNetwork #MacAndCheese
Get the recipe ▶ https://foodtv.com/31q98EM
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Smoky Mac and Cheese
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients

Kosher salt and freshly ground black pepper
1 pound dry rigatoni
4 cups heavy cream
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 shakes of your favorite hot sauce, optional
8 ounces cream cheese
8 ounces Gouda, shredded
1 pound ham, diced
1 cup panko breadcrumbs
1/2 cup grated pecorino
1/2 cup sliced scallions, optional

Directions

Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.

Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.

Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.

Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.

(Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)

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Greatest Victories from Team Stuph’D | The Great Food Truck Race | Food Network

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Watch Stuph’D Beignets & Burgers crush the competition as they cook up hot grilled shrimp beignets, beer cheese bacon burgers and more!
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This is The Great Food Truck Race: Sweet and Savory, where four trucks that specialize in savory dishes and four sweet-themed trucks must prove their cooking expertise, marketing savvy and selling skills in themed challenges to beat their rivals until only one truck will remain and be awarded a life-changing $50,000 grand prize.

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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

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Ina Garten’s 5-Star Fresh Apple Spice Cake 🍏 Barefoot Contessa | Food Network

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Welcome autumn in with Ina’s apple spice cake, a sweet, indulgent treat featuring chopped pecans, golden raisins and diced green apples.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Fresh Apple Spice Cake
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 9 to 12 servings

Ingredients

1 cup chopped pecans
1/2 cup dark rum, such as Mount Gay
1 cup golden raisins
1 cup granulated sugar
1 cup dark brown sugar, lightly packed
3 extra-large eggs, at room temperature
3/4 cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons grated orange zest (2 oranges)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch-diced (3 to 4 apples)
Vanilla ice cream, such as Haagen-Dazs
Caramel sauce, such as Fran’s, heated

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-by-2-inch baking pan.

Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.

Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.

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