Tag: bacon and fire roasted tomato soup recipe

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Ravioli Lasagna with Leftover Tomato Bisque

Barefoot Faith Journey

Ravioli Lasagna with Leftover Tomato Bisque

Ravioli Lasagna with Leftover Tomato Bisque

Ravioli Lasagna with Leftover Tomato Bisque is something that I made this past week that was super easy and utilized leftovers. I am not one to waste food. Typically, my family doesn’t mind eating leftovers, so I’m pretty lucky in that department. We are doing some shelf-cooking and so I used (mainly) what I had on hand. I did have to go out and buy some fresh cheese filled ravioli. This is what I made but I am going to add in here what I will do the next time because it sounds good.

What I Actually Cooked

First, I utilized the bacon and fire roasted tomato bisque that I had leftover from a couple of nights ago. I could have just eaten it up, as soup again, but I wanted something a bit different. In my 13×9 greased dish, I put a layer of the fresh cheese filled ravioli, then the sauce, mozzarella, and repeated those layers. I cooked that, covered, at 350 for about 30 minutes. Then, I took the cover off and baked for another 10 minutes. I let it set for about 5 minutes before serving. It was delicious.

What I Will Do Next Time

This is where I get excited! Taking something I threw together to see if it would work and then expounding on it to make it even better. That way, I have 3 recipes in my arsenal of goodness. I have the tomato bisque, the easy ravioli bake, and then the adult version of that ravioli bake. Makes my heart happy.

I would like brown up some ground beef with garlic, onion, Italian seasoning, and my seasoning. Drain that off. In that same skillet, I would cook up some fresh portobello mushrooms, chopped up spinach, and some peppers (red, orange, and yellow). Add the meat back to that skillet and incorporate all of that together and then add your leftover soup to heat it all through.

In that greased 13×9 dish (oven set to 350 to preheat), layer a bit of the sauce on the bottom, then your ravioli (get 2 bags), then more of the sauce. Next add some mozzarella, fresh parmesan to the top and repeat the layers ending with the cheese. Cover and bake for the same time frame as before.

Does that not sound sublime??!!

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Bacon and Fire Roasted Tomato Soup

Barefoot Faith Journey

 

Bacon and Fire Roasted Tomato Soup

This Bacon and Fire Roasted Tomato Soup is slap your mama good!

Bacon and Fire Roasted Tomato Soup

  • 6 strips thick-cut bacon, cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 2 cloves garlic, very finely chopped
  • 1 can (28-ounce) fire-roasted diced tomatoes, undrained (about 3 cups)
  • 1-1/2 cups low-sodium chicken (or vegetable) broth
  • 2 tablespoons fresh thyme leaves
  • Seasoning
  • 2 tablespoons heavy cream (or more to taste)

Directions

In a heavy soup pot, fry the bacon until crisp. Transfer to a paper towel-lined plate to drain and set aside. Discard all but one tablespoon of the bacon fat.
Add the olive oil to the pot and heat over medium heat. Next, add the onion and sauté until soft and translucent, 3 to 4 minutes. Lastly, add the garlic and continue cooking just until fragrant.
Add the diced tomatoes (pureed), chicken broth, and thyme. Stir to combine and bring to a simmer. Finally, add seasoning and continue simmering, occasionally stirring, for 20 minutes.
Lastly, add crumbled bacon and heavy cream.
**You can use milk instead of heavy cream or whipping cream. You can also substitute the bacon for REAL bacon bits. You can add a handful or two of freshly chopped spinach or kale to add more nutrition.**