Lasagna Soup and Grilled Cheese Roll-ups

Growing up, there was nothing is better on a rainy spring day than tomato soup and a grilled cheese sandwich.  But now it's time for an update.  Fast forward (many) years.  Lasagna soup tastes like a pan of lasagna but in a bowl.  And since the cheese is just a dollop on top, you can control the added fat and calories.  

You can only dress up a grilled cheese sandwich so many ways.  How about rolling it!  Think of it as a grilled cheese bread stick!

Lasagna Soup

Serves 6

1 1/2 lb. sweet Italian sausage

1 large onion, chopped finely

4 cloves garlic, minced

1 (28 ounce) can crushed tomatoes

4 tablespoons tomato paste

2 teaspoons dried oregano

6 cups chicken broth

2 bay leaves

6-8 oz. radiatore or curly noodles

8 ounces ricotta cheese

1/4 cup grated parmesan cheese

1/2 teaspoon dried oregano

1/4 teaspoon salt

In a large nonstick skillet, cook the meat with the onion and the garlic. Drain excess oil if necessary.  Transfer to a 6 quart slow cooker.  Add the tomatoes, tomato paste, 2 teaspoons dried oregano, broth and bay leaves. Stir to combine.  Set on low for 4-6 hours. 

In a small bowl, mix the cheeses, 1/2 teaspoon dried oregano, and salt. Refrigerate until serving.

Prior to serving, cook noodles according to package directions.  Add to soup.   

Serve the soup in bowls and top with a scoop of cheese. 

Grilled Cheese Roll-ups

Serves 4

8 slices whole wheat bread

8 slices America cheese

Cut the crusts off of the bread slices.  Lay the slices on a work surface and using a rolling pin, flatten the bread slices.  

Top with one slice of cheese.  Roll the cheese squares jelly roll style. 

Lightly coat the rolls with cooking spray.  Heat a nonstick skillet to medium heat.  Place the rolls in the skillet (seam side down) and cook one minute.  Turn the rolls one-quarter turn and cook and additional minute.  Continue until the cheese is melted and the bread is golden and toasted.