Pumpkin Bundt Cake, Lasagna Soup and Artisan Bread

Our temperatures are back in the 80's, and it's so enjoyable to be outside. 

My table covering is a quilt-as-you-go one that I made years ago.  My great  Aunt Kitty's Williamsburg replica teapot is one of my all-time favorites, and her napkin is gracing my table. It's Tazo Pumpkin Spice tea for sipping with my cake.

I wanted to try Mary's enhanced Indian corn vase, but I only had three mini ones that I had saved from years ago, and couldn't find any more.  You can check Mary's out here.  Her vase is stunning and mine is a very diminutive version, but my mums from Trader Joe's are gorgeous.

This Lenox teacup always comes in handy.

I had baked some of my pumpkin bread into 4 mini bundt cakes, and froze them, and decided to add some homemade cream cheese frosting that I had leftover from another dessert.

My grandson Caiden, and his girlfriend, and my daughter, Molly, came for dinner the other night and I made this favorite soup, and some artisan bread.

Yield: 5-6

Author: Kitty, but recipe is adapted from Cuisine Magazine

Lasagna Soup

This soup is so quick and flavorful! The fresh mozzarella in the bottom of the bowl gives the soup a cheesy richness.

Ingredients

• 1 lb. ground Italian sausage
• 2 cups onion, chopped (I only use a small onion, or half of a large)
• 1 cup carrot, diced
• 2 cups button mushrooms, sliced (optional)
• 2 T. garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can Italian-style stewed tomatoes (I use a can of petite diced and add some dried basil, oregano and marjoram
• 1 cup mafalda (mini lasagna) pasta or campanelle or mini bow ties
• 2 cups fresh spinach, chopped
• 1 cup fresh mozzarella cheese, diced
• Parmesan cheese and sprigs of fresh basil

Instructions

1. Brown sausage in a large saucepan over medium-heat heat.
2. Add onion and carrot; saute' 3 minutes.
3. Stir in mushrooms and garlic and saute' another 3 minutes.
4. Add broth and tomatoes; bring to a boil.
5. Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions).
6. Add the spinach and cook about 1 minute or until wilted.
7. To serve, place cubes of mozzarella in each serving bowl, then ladle soup over and let sit briefly to melt the cheese.
8. Garnish with grated Parmesan and a sprig of basil.

Notes

You can prepare everything ahead of time, just leaving out the pasta and spinach until the end.

If you need to serve more people, just add an extra can of tomatoes and extra broth.

I've been making this bread for years and I have the cookbook called Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoe Francois.  It's truly the easiest bread, and makes 4 1-pound loaves that you can bake throughout the week, as the dough stays in the fridge after the initial rise.  I'm sending an updated link where you can find out more about this bread here.  I bake mine on parchment paper that I slide onto the baking stone that has been preheating in the oven.   This picture is of the dough after it has risen for 40 minutes, and then the tops are slashed.  

These are the baked loaves cooling before slicing.  The texture is so chewy and wonderful and always impresses!

Here is my slice slathered in butter!  I hope you make some.  You can also use the dough for rolls, pizza, etc.  

Thank you for your visit!  xo

I'm sharing with these parties:

Talking About It Tuesdays

Love Your Creativity Link Party

Full Plate Thursday at Miz Helen's Country Cottage