Lasagna Soup

Yield: 8 servings
  • 1 lb. ground beef
  • 2 tsp. Italian seasoning
  • 1/4 tsp. pepper
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14.5 oz. each) diced tomatoes, undrained
  • 2 cans (14.5 oz. each) beef broth
  • 8 oz. spaghetti sauce
  • 1 c. frozen corn
  • 1/4 c. tomato paste (optional)
  • 2.5 c. uncooked spiral pasta
  • parmesan cheese on top, to taste
  1. In large saucepan cook beef, seasonings, pepper and onion, adding garlic during last minute or two of cooking. Drain. Stir in all remaining ingredients except pasta and cheese. Bring to a boil, stir in pasta and return to a boil. Reduce heat; simmer, covered, 10-15 minutes or until pasta is tender. Serve and sprinkle with cheese.
This is a hearty soup that feeds quite a lot, and tastes even better the next day! I like mine with substantial amounts of cheese.
  • dinner
Last updated 2016-12-25
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