99 Types of Cookies: # 7 Oreo Cheesecake Pudding Cookies

This is my first time making stuffed cookies – and they were quite wonderful!  They were not difficult to make either. 

These Oreo Cheesecake Pudding Cookies feature an oreo pudding cookie base filled with oreo cheesecake.  I used actual Oreo pudding mix, but if you can’t find it, vanilla instant pudding would work just as well.

oreo pudding

I then added additional crushed Oreo cookies.  I love, love, love anything with Oreos in it!

oreo pudding cookie dough

To make stuffed cookies, you must chill the dough so that the cookies hold their shape and do not spread out too much.

wrapped oreo pudding cookie dough

The cheesecake filling is simple to make, but should be refrigerated as well.

oreo pudding dough and cheesecake filling

To make the cookies “stuffed,” you start with one scoop of cookie dough.  Slightly flatten it, and then place a teaspoon of filling on top.  Top the filling with another tablespoonful of dough.  Pinch the edges to seal the filling inside the cookie dough.  Your final product should be shaped somewhat like a hockey puck.

This recipe creates 10 very large filled cookies.  You’ll be sad when they are gone – 

Oreo Pudding Cheesecake Cookies

because they are incredible!  Look at that gooey cheesecake filling!

Inside the Oreo Pudding Cheesecake Cookie

Oreo Cheesecake Pudding Cookies

  • Servings: 10 cookies
  • Print

Cookie dough base with crushed oreos filled with oreo cheesecake

Credit: 99Taste original by Leslie


  • 1 cup plus 2 Tb all-purpose flour
  •  ½ ts baking soda
  • ½ cup butter, softened
  • 2 Tb white sugar
  • ¼ cup plus 2 Tb light brown sugar
  • 1 ts vanilla extract
  • 1/2 of a 4.2 oz Oreo Cookies and Cream instant pudding mix (or substitute vanilla instant pudding)
  • 1 egg
  • 1/4 cup oreo cookies, finely crushed

Filling ingredients:

  • 4 oz. cream cheese, softened
  • 1/2 of a 4.2 oz Oreo Cookies and Cream instant pudding mix (or substitute vanilla instant pudding plus 2 Tb finely crushed oreos)
  • 3/4 cup powdered sugar
  • 1 ts milk



1. Beat butter, brown sugar, and white sugar until creamy. Beat in pudding mix and vanilla, followed by the egg. Mix in flour and baking soda.  Blend in crushed oreo cookies.

2. Wrap dough in plastic wrap and refrigerate for at least 2 hours.

3. In a small bowl, blend the softened cream cheese with powdered sugar, milk, and other half of the pudding mix.  If you are using vanilla pudding mix, add in 2 tablespoons of finely crushed oreos.  Cover and refrigerate for 2 hours.

4. Preheat oven to 350 degrees F.  Line a large cookie sheet with parchment paper.

5. Drop a tablespoon of dough onto the cookie sheet.  Flatten the dough slightly.  Top with a teaspoon of cheesecake filling.  Drop another tablespoon of dough on top. Gently press the edges of dough together to seal.  Repeat with the remaining dough and filling, placing cookies two inches apart on baking sheet.

6. Bake for 12 minutes or until bottoms of cookies are just slightly browned.  Enjoy!

99 Flavors of Pudding: # 1 Butterfinger Banana Pudding

Butterfinger Banana Pudding

Banana pudding is a very popular dessert in the south, synonymous with peach cobber. Some versions are made with a homemade baked pudding, others instant pudding, and could be vanilla or banana flavored. Some are topped with cool whip, fresh whipped cream, or meringue. Butterfinger Banana Pudding features instant vanilla pudding, sweetened condensed milk, marshmallow fluff, whipped cream, bananas, vanilla wafers, and crushed butterfinger candies. It is sweet, creamy, and satisfying.

The first step involves mixing the pudding, which then must be refrigerated for at least an hour, so plan ahead.

Once your pudding mixture is ready, you simply create layers with vanilla wafers, bananas, and crushed butterfingers. Yum!

You do need to refrigerate the finished banana pudding again for at least three hours, although overnight works best to insure your vanilla wafers are completely softened. But this southern dessert is well worth the wait.

Butterfinger Banana Pudding

  • Servings: 8
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Layers of vanilla wafers, bananas, vanilla pudding and whipped cream, and crushed butterfinger candies


1/4 cup instant vanilla pudding

1/2 cup cold milk

1/2 cup sweetened condensed milk

1 cup heavy cream

1 ts vanilla extract

1 cup marshmallow fluff

2 bananas, ripe but not over-ripe

30-40 vanilla wafers (half of a box)

9 funsize or 18 mini butterfinger candies


1. In a small bowl, mix the vanilla pudding mix, cold milk, and sweetened condensed milk until smooth. Cover and refrigerate for at least 1 hour.
2. With an electric mixer, beat the heavy cream and vanilla extract until stiff peaks form. Gently fold the heavy cream and marshmallow fluff into the pudding mixture. Finely crush the butterfinger candies. Stir 2/3 of the butterfinger crumbs into the pudding.
3. In a loaf pan or round casserole dish, cover the bottom with vanilla wafers (15-20). Top with one sliced banana and half of the pudding mixture. Repeat the layers. Sprinkle the remaining 1/3 butterfinger crumbs over the top of the pudding. Cover and refrigerate at least 3 hours or overnight for best results.



99 Kinds of Cobbler: #1 Crust & Crumb Peach Cobbler

This post is wayyy overdue, especially since peach season is over here in Georgia.  I actually went peach picking months ago; I just wasn’t able to post this recipe earlier as a circumstance of working close to 70 hours a week.  But here it is…

Due to the weather this year, the peaches weren’t as big or plentiful as they have been other seasons.  I went peach picking with the hopes of picking three pecks and ended up coming home with only one.  This limited my peach baking.  Since I love both crumb topping and homemade flaky pie crust, I decided to make a peach cobbler with both!

This recipe does require a little pre-planning because the crust needs to be refrigerated for 24 hours.  The key to a flaky but pliable crust is to use cold butter and ice cold water. I place several ice cubes in a bowl and let it sit with a small amount of water.

making pie crust

Cutting the cold butter into the flour takes time and patience, but it is worth it.  You want a fine, even crumb.

pie crust crumb

Once the pie crust has been chilled, you are ready to prepare your peach cobbler.  Using ripe peaches works best, plus they have beautiful color.

ripe peach slices

I topped the peaches with the crust in a lattice pattern.  You can accomplish this by alternating pieces of dough over and under each other.

lattice crust for peach cobbler

The strips of pie crust are then topped with buttery streusel.

crust and crumb peach cobbler

Crust & Crumb Peach Cobbler

Once this bakes into golden deliciousness, each bite contains flaky pie crust, with gooey-buttery crumbs baked into it.  It is one of the best peach cobblers I’ve ever had.  Also, not overly sweet, so great topped with vanilla ice cream.

Crust & Crumb Peach Cobbler being scooped

half each peach & crumb peach cobbler


Crust & Crumb Peach Cobbler

  • Servings: 9
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Peach cobbler topped with lattice pie crust and crumbles


Peach filling

  • 2 TB butter, melted
  • 4-5 ripe peaches, peeled and sliced
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour

Pie Crust

  • 1 cup all-purpose flour
  • 2 TB sugar
  • 1/4 ts salt
  • 1/2 cup butter, cold
  • 3-4 TB ice cold water
  • turbinado sugar

Crumb topping

  • 4 Tb butter, cold
  • 1/3 cup all-purpose flour
  • 1/2 cup brown sugar
  • dash salt


1. Prepare the pie crust.  Combine the flour, sugar, and salt in a small bowl.  Cut in the cold butter with a pastry blender until you get a coarse meal.  Stir in the ice water 1 tablespoon at a time until the dough starts to form a ball.  Use your hands to finish combining the dough into a ball, then form into a disk.  Wrap in plastic wrap and refrigerate for 24 hours.

2. Preheat the oven to 400 degrees F.  Grease a 9 x 9 inch pan.  Remove the pie crust from the fridge while you prepare the peaches.  Mix the sliced peaches with 3/4 cup sugar and 1/2 cup flour. Pour evenly into the pan and drizzle with the melted butter.

2. Prepare the crumb topping.  Combine 1/2 cup brown sugar, 1/3 cup flour, and a dash of salt in a small bowl.  Cut in 4 tablespoons of cold butter until you get the desired crumb size.

3. Roll the pie crust on a floured surface to 1/4 inch thickness.  Cut the edges off to form a square.  Cut the square into even-sized strips, about 1 inch wide each.  Place the strips of pie crust over the peaches in a lattice pattern.

4. Sprinkle the crumble topping in between the gaps in the lattice crust, covering all the peaches.  Then sprinkle turbinado or coarse sugar on the pie crust.

5. Bake in the oven for 30 minutes or until the peaches are bubbly and the crust is slightly browned.  Serve warm with ice cream, if desired.


99 Kinds of Bread: #6 Easy Garlic Knots

This Mother’s Day I made Chicken Parmesan.  For the past several months, I’ve been dreaming of garlic knots after having them at a little hole in the wall pizzeria.  I decided they would be the perfect side to the Chicken Parmesan (which will also be coming to the blog soon), but I didn’t want to spend a lot of time making them.  Using pre-made pizza crust dough makes this recipe quick and easy, but also amazing!

First, you roll the dough out and cut it into strips, about four inches long.

pizza dough strips

I had fun twisting the dough into knots and it was easier than I thought.  You really do just tie a knot, but do it quickly or the dough will start sticking together.

tied garlic knots

The knots of pizza dough get dipped in a garlic butter bath.

garlic knots ready for baking

Once the knots bake, they are doused in garlic butter again and sprinkled with parmesan.

baked garlic knots


Easy Garlic Knots

Easy Garlic Knots

  • Servings: 18
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Knots of pizza dough doused in garlic and butter and topped with grated parmesan


  • 1 tube refrigerated thin crust pizza dough
  • 4 Tb salted butter
  • 2 Tb olive oil
  • 1 ts garlic, minced
  • 1 ts parsley flakes
  • Parmesan cheese, grated


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Unroll the pizza dough onto the parchment paper. Roll the dough into a rectangle.  Cut the rectangle vertically three times.  Then cut each section into strips.  Your strips should be about 1 inch wide and 4 inches long.
  3. Holding each end of a dough strip, twist the dough so it is round instead of flat, then tie into a knot.  Place on the parchment-lined baking sheet.
  4. Melt the butter in the microwave in 20 second intervals until fully melted.  Add the garlic and microwave another 5 seconds.  Stir in the olive oil and parsley.  Brush the garlic butter all over the dough knots.  Reserve about 1/3 of the garlic butter for later.
  5. Bake the garlic knots in the oven for about 10 minutes, until they are just turning golden.
  6. Remove from the oven and brush the remaining garlic butter on the garlic knots. Sprinkle generously with grated parmesan cheese.


99 Kinds of Bread: #5 Amazing Cheese Breadsticks

My daughter’s favorite food is cheese.  Maybe it is in her blood, since she was born in Wisconsin.  When I made these cheese breadsticks for the first time, she stated I could make them every day.  They are very easy to make.  The only tricky part is timing the baking exactly right to get a crispy bottom that isn’t burnt.

You only need a few ingredients to make these.  I used thin crust refrigerated pizza dough (in the tube).  You can roll out the entire tube of dough to create a rectangle or cut off a strip of dough from the end to create a square.  I pre-bake the dough to prevent the breadsticks from being soggy.

rolled out pizza dough

What makes these cheese breadsticks extra amazing, is the garlic butter sauce that goes on first.  Just a simple combination of melted butter, olive oil, minced garlic, and parsley.

pizza dough with garlic butter

Then comes the cheese.  I found that a combination of shredded mozzarella and fancy shredded Italian cheese created the best effect of stretchy, gooey cheese.

cheese breadsticks before baking

Adding an extra sprinkle of parsley and Italian seasoning on top gives these breadsticks more flavor.

Now comes the tricky part.  If you don’t bake these long enough, the breadsticks will be floppy and too gooey.  If you bake them too long, the bottom of the crust will get burned.  I start checking every minute, starting with 8 minutes.  A golden crust will give you that perfect crunch on the bottom with garlic butter and melted cheese on top.

amazing cheese breadsticks after baking

Slice the baked cheese bread into strips (using a pizza cutter works best) to create Amazing Cheese Breadsticks.

Amazing Cheese Breadsticks

Amazing Cheese Breadsticks

  • Servings: 16
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Pizza crust topped with garlic butter, mozzarella cheese, and seasonings


  • 1 tube refrigerated thin crust pizza dough
  • 2 Tb salted butter
  • 1 Tb olive oil
  • ½ ts garlic, minced
  • 2 ts parsley flakes
  • ½ ts Italian seasoning
  • ½ cup mozzarella, shredded
  • ½ cup Italian cheese blend, finely shredded


  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Unroll the pizza dough onto the parchment paper. Pull the corners until the dough is thin and spread out evenly. If desired, cut a 3-4 inch strip of dough off the end to create a square (I did this and used the extra strip of dough to make a mozzarella and pepperoni spiral).
  3. Pre-bake the dough in the oven for 5 minutes. Remove from the oven.
  4. Melt the butter. Stir the olive oil, garlic, and 1 ts of parsley into the melted butter. Brush evenly over the entire pre-baked crust. Spread the mozzarella cheese and Italian cheese on the crust and sprinkle lightly with Italian seasoning and parsley.
    Bake in the oven for an additional 8-10 minutes, until the cheese is melted. Watch carefully because the bottom of the crust browns quickly.
  5. Remove from oven. Using a pizza cutter, slice the cheese bread once vertically through the middle, then make horizontal slices to create breadsticks.


99 Types of Cookies: #6 Oatmeal Creme Pie & Carrot Cake Oreo Cookies

I’ve been really wanting to make a “loaded” cookie, so when I saw Carrot Cake Oreos in the store, I knew I needed to create a recipe out of them.  So, I broke them into pieces and added them to cookie dough along with chunks of oatmeal creme pies and white chocolate morsels.  The result is a flat, chewy cookie with lots of cinnamon flavor.  They are definitely yummy!

The cookie dough with all the chunks of goodies waiting to be mixed in looks amazing!

oatmeal creme pie carrot cake oreo cookie dough

Stir gently at this point so that your chunks don’t turn into tiny crumbs.  I did wrap the dough and chill for 2 hours.  Without chilling, your cookies will be extra flat and run into each other while baking.

oatmeal creme pie carrot cake oreo cookie dough ready for chilling

Once chilled, you can scoop large spoonfuls of dough onto your cookie sheets.  Each cookie will have cinnamony bites of creme pies and carrot cake oreos complimented with sweet white chips.

oatmeal creme pie and carrot cake oreo cookies

Eat one or ten (I won’t tell).  Each cookie is a little different.

Oatmeal Creme Pie & Carrot Cake Oreo Cookies

Oatmeal Creme Pie & Carrot Cake Oreo Cookies

  • Servings: about 2 dozen cookies
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Sweet, cinnamony cookies with pieces of oatmeal creme pies, carrot cake oreos, and white chocolate chips


  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar, packed
  • ¼ cup white sugar
  • 1 ts vanilla extract
  • 1 egg
  • 1 ¼ cup all-purpose flour
  • 1 Tb cornstarch
  • 1 ts baking soda
  • 8 carrot cake oreos, broken into pieces
  • 2 large or 4 small oatmeal crème pies, broken into pieces
  • 1/2 cup white chocolate morsels


  1. In a large bowl, cream both sugars with the butter. Beat in the egg and vanilla. Stir in the flour, cornstarch, and baking soda until fully mixed. Gently fold in the oreo pieces, crème pie pieces, and white chocolate morsels. Wrap the dough in plastic wrap and chill for at least 2 hours.
  2. Preheat the oven to 350 degrees F. Line a cookie pan with parchment paper. Scoop large tablespoonfuls of cookie dough and place on pan several inches apart.
    Bake in the oven for 8-9 minutes. Remove cookies to a wire rack to cool.



99 Flavors of Pizookies: #1 Oreo Mud Swirl Pizookie

Happy 2019!  My blog is almost a year old and I know one of my resolutions for 2019 should be to write more blog posts, however my work schedule has been CRAZY lately.  I have hundreds of recipe ideas written on notes on my phone and in notebooks, but I simply haven’t had the time to test them out.  Then sometimes, when you think you have a genius food idea, it doesn’t work when you try it in the kitchen and you have to start all over again.  Some other times, a recipe may turn out and taste good, but the end product is not aesthetically pleasing enough to be blog-worthy.  The good news is that I have three new recipes tested and ready to be posted!

This is my first pizookie and I really liked the texture and buttery flavor of the cookie base.  I topped the cookie with crushed oreos mixed with chocolate pudding – yum!  You could definitely top this treat with a big scoop of ice cream, but I thought it was just as good plain.

You start with a basic cookie dough and press it into a cast iron skillet (mine is 12 inches).

pizookie dough

Then you break some oreos (because who doesn’t love oreos) and throw them on top with some chocolate pudding.

oreo mud swirl pizookie ready for baking

I love that this recipe is made quickly.  After sliding the cast iron into the oven and baking the cookie, you have a warm pizookie ready to eat.

oreo mud swirl pizookie after baking

Slice this baby into triangles like you would a pizza and enjoy.

Oreo Mud Swirl Pizookie

Oreo Mud Swirl Pizookie

  • Servings: 8
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A sugar cookie base topped with chocolate pudding and crushed oreos cooked in a cast irom skillet


  • ½ cup butter, softened
  • ¼ cup white sugar
  • ½ cup brown sugar, packed
  • 1 egg
  • 1 ½ cups all-purpose flour
  • ½ ts baking powder
  • ½ ts baking soda
  • ¼ ts salt
  • ¼ cup instant chocolate pudding mix
  • ½ cup milk
  • 12 oreo cookies, crushed
  • cooking spray


  1. Preheat oven to 350 degrees F. Spray a 12 inch cast iron skillet with cooking spray.
  2. In a large bowl, cream the softened butter with the white sugar and brown sugar. Mix in the egg. Stir in the flour, baking powder, baking soda, and salt until well combined.
  3. In a separate small bowl, stir the milk into the chocolate pudding mix.
  4. Press the cookie dough evenly into the cast iron skillet. Spread the pudding mixture on top. You can leave a little space around the edges. Top with the crushed oreos. Bake in the oven for 25 minutes, or until the edges are golden.


99 Flavors of Bars: #4 Cranberry Streusel Bars

My first post for December and these Cranberry Streusel Bars are a beautiful, blushing red, perfect for the holidays.  Before Thanksgiving, I bought extra cranberries to keep in my freezer because I knew a cranberry recipe would pop into my head.  For these bars, I used the same blondie base as my Peach Streusel Bars because it is a truly wonderful, chewy, and delicious bar.

I love the bright, bright red of the cranberries.  You need to be a bit generous with the sugar, otherwise they will be too tart.

prepping cranberry streusel bars

These bars are topped with a pecan streusel, but you can omit the pecans if you don’t like nuts (I did that for half of these bars).

cranberry streusel bars ready for baking

You definitely need to test these bars for doneness because the juice from the cranberries requires a bit more baking time.  After baking, these bars are still a beautiful red color.

Cranberry Streusel Bars

You can cut the bars as big or small as you like!  Yum!

Cranberry Streusel Bar

Cranberry Streusel Bars

  • Servings: 16 small bars
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A blondie bar base topped with cranberries and pecan streusel


  • 1/2 cup butter, melted
  • 1 cup light brown sugar
  • 1 egg
  • 1 egg white
  • 1 ts vanilla extract
  • 1 cup all-purpose flour
  • 1/2 ts baking powder
  • 1/4 ts salt

Cranberry topping

  • 1 cup fresh cranberries
  • 3/4 cup sugar
  • zest of one orange

Streusel topping

  • 2 Tb butter, melted
  • 1/3 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup pecans, chopped


1. Preheat oven to 350 degrees.  Line an 8×8 inch baking pan with parchment paper.

2. Stir together the cranberry topping ingredients in a microwave safe bowl.  Cover and microwave on high 2-3 minutes until the cranberries begin to burst.  Remove from microwave, stir, and let sit while preparing the blondie base.

2. In a large bowl, stir the brown sugar into the melted butter until well combined.  Stir in the egg, egg white, and vanilla.  Blend in the flour, baking soda, and salt until fully combined.  Spread the mixture evenly into the prepared baking pan.

3. Spoon the cranberries evenly over the blondie base (let most of the juice drain away as you’re scooping).

4. Prepare the streusel topping: fluff all of the streusel toppings with a fork in a small bowl until small balls of crumbs form.  Sprinkle over the top of the bars.

5. Bake in the oven for 30 minutes until a toothpick inserted in the center comes out clean.  Cut into bars and serve.


99 Types of Chicken: # 3 Cheezy Cheez-it Chicken

I know it has been a long time since I’ve done a blog post.  Working 50-60 hours a week makes it hard to find time to blog, or do much of anything.

So finally here is a tasty chicken recipe, quick enough to be made on weeknights.  Next I will need to be planning all the holiday food: Thanksgiving, Christmas Eve, Christmas Day, New Year’s Eve, and Christmas cookies!  I’ll probably need to run a marathon every week…

But anyways, back to the chicken.  This Cheezy Cheez-it Chicken is similar to my Pepperoni Pizza Chicken, but has a completely different taste because the marinara and mozzarella are replaced with ranch dressing and colby cheese.

It all starts with a beautiful, crunchy crust of Cheez-it crackers.  You can use any of the cheese flavors – cheddar, white cheddar, parmesan, four cheese, etc.

cheez-it coated chicken

I didn’t want this chicken to be too dry, which is why I added the ranch dressing.  The ranch adds a nice punch of flavor.  I prefer Ken’s, but use whichever brand you like best.

cheez-it chicken with ranch

Since we have cheese cracker coating, it is only fitting that we add some cheese on top.  I used a colby-monterey jack blend, but cheddar would be good too.

Cheezy Cheez-it Chicken

No need to transfer the chicken to the oven or broiler.  I just let the cheese melt in the pan over low heat for a few minutes.  If you’re looking for a new chicken recipe, give this one a try.  It is relatively quick and easy and has lots of flavor.


Cheezy Cheez-it Chicken

  • Servings: 4
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Tender chicken with a crunchy Cheez-it crust, topped with ranch dressing and shredded cheese.


  • 1 lb boneless skinless chicken breasts or cutlets
  • 1 Tb butter
  • 1 Tb olive oil
  • 1/2 cup flour
  • 1 egg, beaten with 1 Tb water
  • salt & pepper
  • 2 cups crushed Cheez-it crackers, any cheese flavor
  • 4-8 Tb ranch dressing
  • 1/2 cup shredded colby-monterey jack or cheddar cheese


  1. If using chicken breasts, slice the breasts horizontally and flatten them to the desired thickness (if using chicken cutlets, skip this step).  Season the chicken with salt and pepper, then dredge in flour.  Next, dip the chicken in the beaten egg mixed with water.  Finally, dip both sides of the chicken in the crushed Cheez-it cracker crumbs (the finer your crumbs, the better they will stick).  Let the coated chicken rest while preparing pan.
  2. Heat 1 Tb butter and 1 Tb olive oil in a skillet over high heat.  Add the chicken to the skillet.  Cook the chicken on each side until browned, about 3 minutes per side.  Make sure the first side is fully-browned and crispy before you flip it to the other side (this will make sure your coating stays adhered).  Reduce heat to medium-low and continue cooking chicken on both sides until cooked through, about 10 minutes per side.
  3. Pour 1 or 2 Tb of ranch dressing on each chicken cutlet.  Then top with the shredded cheese.  Let the chicken stay in the pan over low heat for a few minutes until the cheese starts to melt, then serve.


99 Flavors of Soup: #1 Lasagna Soup

The coming of fall and winter means it’s time to pull out the soup pot (even though it’s still close to 90 degrees in Georgia).  This Lasagna Soup is flavorful and hearty, full of ground beef, cheese tortellini, tomatoes and spices.  Bonus – it can be made in about 30 minutes.  My daughter declared it one of my best recipes yet.

You start by sauteing some onions, then adding spices, tomatoes, and chicken broth.  Your kitchen will start to smell amazing while it is simmering.


simmering lasagna soup

Using high quality tortellini is important.  I used Buitoni brand from the refrigerated section of the supermarket, not dried tortellini.

Lasagna Soup

Of course, what would lasagna be without cheese.  Once ladled into the bowl, I topped this soup with a slice of mozzarella, which melts right into the soup.  Yum!

Lasagna Soup with Cheese

Lasagna Soup

  • Servings: about 8
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A hearty soup full of ground beef, cheese tortellini, and tomatoes, topped with mozzarella cheese


  • 1 lb ground beef
  • 3 cups cheese tortellini (fresh refrigerated, not dried)
  • 1 Tb butter
  • 1 cup onion, chopped
  • 1 ts basil, dried
  • 1 ts parsley, dried
  • 1/2 ts garlic, minced
  • 1/2 ts Italian seasoning
  • 4 cups chicken broth
  • 1 14.5 oz. can stewed tomatoes
  • 1 14.5 oz can whole tomatoes
  • 1 cup tomato sauce
  • 2 ts sugar
  • 1 ts salt
  • 1/4 ts pepper
  • mozzarella cheese, sliced


  1. Crumble ground beef in a skillet and cook over medium-high heat until browned.  
  2. Meanwhile, in a large pot, melt the butter over medium-high heat.  Add the chopped onions and cook until soft, about 8 minutes.  Add the basil, parsley, garlic and Italian seasoning.  Pour in the chicken broth and stir.  Crush the whole tomatoes (using your hands works best) and add to the soup.  If the stewed tomatoes are large, chop them into smaller pieces and add them to the soup.  Stir in the tomato sauce, sugar, salt, and pepper.  Bring to a boil.
  3. Add the cheese tortellini.  Boil for 3 minutes or until the pasta is soft.  Drain the grease from the ground beef and stir the meat into the soup.
  4. Reduce heat to simmer.  Simmer for 10 minutes.  Ladle the soup into bowls and top with a slice of mozzarella cheese.