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January Recipes: Lasagna Soup and Honey Garlic Shrimp and Noodles - Druid City Living, Tuscaloosa's premier community newspaper.

January Recipes: Lasagna Soup and Honey Garlic Shrimp and Noodles

26 Jan 2017
January Recipes: Lasagna Soup and Honey Garlic Shrimp and Noodles Amy Poore

Now that the holidays are behind us, it’s time to enjoy the new year with a little down time. The month of January always makes me want non-traditional food, and comfort food, and this lasagna soup is just the thing to satisfy. I don’t know many people who’ll turn down anything lasagna-related – including my husband and my daughter! Also, this honey garlic shrimp and noodles makes for a perfect, easy entrée.  

Here’s to a Happy New Year, and as always, bon appétit! 

Lasagna Soup

1 lb. ground beef 

1/2 large onion, chopped 

1 small can tomato paste 

1 14 oz. can diced tomatoes 

1 14 oz. can crushed tomatoes 

3 cups beef broth 

1 cup V8 juice 

1 tablespoon dried oregano 

1 tablespoon dried basil 

2 teaspoons sugar 

1 teaspoon garlic powder 

1 1/2 tablespoons minced garlic (jar kind) 

1/4 teaspoon salt 

1/4 teaspoon pepper 

2 1/2 cups dried short pasta (i.e. penne, macaroni) 

Shredded mozzarella cheese 

Brown beef and onions over medium high heat, drain. 

In crock pot, mixed together all ingredients except for cheese, add in ground beef/onion mixture and cook on low for 3 hours. 

Serve with shredded cheese and garlic bread. 

If soup is too thick, you can add a little water. 


Honey Garlic Shrimp and Noodles

3/4 cup honey 

1/2 cup soy sauce 

2 tablespoons garlic, minced 

2 teaspoons ginger, minced 

1 lb. medium shrimp, peeled and deveined 

2 tablespoons olive oil 

4 green onions, chopped 

2 teaspoons cornstarch 

1-2 tablespoons water 

8 oz. udon noodles, cooked 


Whisk together honey, soy sauce, garlic, ginger in a medium bowl. 

In a large zip lock bag, place shrimp and 1/4 of the sauce in the bag. Coat well and refrigerate for at least 15 minutes or up to 8 hours. 

Heat olive oil in large skillet over medium high heat. Remove shrimp from marinade (discard marinade) and cook shrimp for about a minute per side. Add in the remaining sauce and cook until heated through, add the cornstarch slurry (whisked water and cornstarch), and bring to a simmer until thickened. 

Serve shrimp and sauce over cooked udon noodles. Sprinkle with green onions. 

Amy Poore is a Tuscaloosa mom, a wife and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at    

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!


Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.



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