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one pot lasagna soup 🥣  Ingredients:
1 large onion, diced
1 lb ground turkey or beef
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4 garlic cloves, minced
1 tbsp brown sugar
28 oz marinara sauce
28 oz chicken broth (flush out the marinara jar with broth)
2 cups fresh spinach
2 cups gigli pasta (or any short-cut pasta such as rotini, fusilli, shells, or penne)
Handful of fresh basil, chiffonade For serving:
Ricotta cheese (or cottage cheese)
Shredded mozzarella
Grated Parmesan
Extra basil Instructions:
In a large pot or Dutch oven, heat a drizzle of oil over medium heat and add the diced onion, cooking until softened, about 4–5 minutes. Add the ground turkey or beef and cook until browned, breaking it up with a spoon. Stir in the Italian seasoning, garlic powder, onion powder, and salt. Add the minced garlic and cook for another minute until fragrant. Pour in the marinara sauce and chicken broth, then stir in the brown sugar until dissolved. Bring the soup to a gentle boil and add the gigli or other short-cut pasta. Cook until the pasta is al dente, stirring occasionally so it doesn’t stick. Once the pasta is cooked, stir in the spinach until just wilted, then add the fresh basil. If the soup is too thick, add more chicken broth until it reaches your desired consistency. Taste and adjust seasoning if needed. Ladle the soup into bowls and top each serving with a spoonful of ricotta or cottage cheese, a sprinkle of mozzarella and Parmesan, and extra fresh basil. Notes
The pasta will continue to absorb liquid as the soup sits. If making ahead or storing leftovers, you may want to cook the pasta separately and add it to bowls when serving.
Leftovers can be kept in the fridge for up to 3 days. Add extra chicken broth when reheating if the soup thickens. #lasagnasoup #lasagna #italianfood #souprecipe #easysoups
one pot lasagna soup 🥣 Ingredients:
1 large onion, diced
1 lb ground turkey or beef
2 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
4 garlic cloves, minced
1 tbsp brown sugar
28 oz marinara sauce
28 oz chicken broth (flush out the marinara jar with broth)
2 cups fresh spinach
2 cups gigli pasta (or any short-cut pasta such as rotini, fusilli, shells, or penne)
Handful of fresh basil, chiffonade For serving:
Ricotta cheese (or cottage cheese)
Shredded mozzarella
Grated Parmesan
Extra basil Instructions:
In a large pot or Dutch oven, heat a drizzle of oil over medium heat and add the diced onion, cooking until softened, about 4–5 minutes. Add the ground turkey or beef and cook until browned, breaking it up with a spoon. Stir in the Italian seasoning, garlic powder, onion powder, and salt. Add the minced garlic and cook for another minute until fragrant. Pour in the marinara sauce and chicken broth, then stir in the brown sugar until dissolved. Bring the soup to a gentle boil and add the gigli or other short-cut pasta. Cook until the pasta is al dente, stirring occasionally so it doesn’t stick. Once the pasta is cooked, stir in the spinach until just wilted, then add the fresh basil. If the soup is too thick, add more chicken broth until it reaches your desired consistency. Taste and adjust seasoning if needed. Ladle the soup into bowls and top each serving with a spoonful of ricotta or cottage cheese, a sprinkle of mozzarella and Parmesan, and extra fresh basil. Notes
The pasta will continue to absorb liquid as the soup sits. If making ahead or storing leftovers, you may want to cook the pasta separately and add it to bowls when serving.
Leftovers can be kept in the fridge for up to 3 days. Add extra chicken broth when reheating if the soup thickens. #lasagnasoup #lasagna #italianfood #souprecipe #easysoups

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