lasagna soup

Name: Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Yield: 8
Cuisine: Italian
Ingredients: 1 pound(s) 90% lean ground beef (or lean ground sirloin); 1 large green bell pepper, chopped; 1 medium yellow onion, chopped; 2 or 3 clove(s) garlic, minced; 1 (28-oz) can(s) diced tomatoes, undrained; 1 (28-oz) can(s) reduced-sodium beef broth; 1 (8-oz) can(s) low-sodium tomato sauce; 1 cup - frozen corn; 1/8 cup - tomato paste; 2 teaspoon(s) italian seasoning; 1/4 teaspoon(s) black pepper; 2 cups - extra-wide egg noodles; 1/2 cup - grated parmesan cheese, for serving (amount is approximate); 1 cup - shredded mozzarella cheese, for serving (amount is approximate)

6 Pinches

Vickie Parks

Renton, WA

Updated on Jan 19, 2017

The basic recipe is from the Taste of Home website, but I incorporated most changes that multiple reviewers suggested. You can use any shape of pasta you like such as spiral or bowties, but I like the egg noodles. You could even use broken lasagna noodles. The original recipe didn't include mozzarella cheese, but that's the main cheese in my favorite lasagna recipe and most reviewers suggested swapping it for the Parmesan. So I added mozzarella, but also kept the original cheese (which is Parmesan). For a complete meal, serve it with a fresh Italian baguette or crusty dinner rolls.

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prep time 10 Min

cook time 20 Min

method Stove Top

yield 8 (makes about 2 3/4 quarts)

Ingredients

1 pound 90% lean ground beef (or lean ground sirloin)
1 large green bell pepper, chopped
1 medium yellow onion, chopped
2 or 3 cloves garlic, minced
1 (28-oz) can diced tomatoes, undrained
1 (28-oz) can reduced-sodium beef broth
1 (8-oz) can low-sodium tomato sauce
1 cup - frozen corn
1/8 cup - tomato paste
2 teaspoons italian seasoning
1/4 teaspoon black pepper
2 cups - extra-wide egg noodles
1/2 cup - grated parmesan cheese, for serving (amount is approximate)
1 cup - shredded mozzarella cheese, for serving (amount is approximate)

How To Make lasagna soup

Step 1

In a Dutch oven or medium-size stockpot, cook the beef with the green pepper and onion for 6 minutes over medium heat, or until no pink remains in the beef, breaking up the beef while it cooks. Add the garlic, and cook another minute or so. Drain in a colander to remove excess grease.

Step 2

Return beef mixture to the same pot, and add the tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring mixture to a boil. Stir in the egg noodles, cover pot, and reduce the heat to low, and let it simmer 10 to 12 minutes or until pasta is tender.
Step 3

Ladle soup into individual serving bowls. Sprinkle each serving with a bit of Parmesan cheese, then top each bowl with a small handful (about 1/8 cup for each serving) of shredded mozzarella cheese. Serve immediately.
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