Hamburger Helper Lasagna Soup

Hamburger Helper Lasagna Soup Recipe

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Cindi Bauer


This 'delicious' hearty soup is made with "seasoned" ground pork sausage. It's a nice change from the usual lasagna hamburger helper soup recipe, which is made with ground beef.

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6 - 8 servings
Stove Top


(6.4 oz.) box betty crocker lasagna hamburger helper
1 lb.
"seasoned" ground pork sausage (*see note)
1 medium
sized red onion, diced
2 medium
size garlic cloves, minced
4 cups
beef broth
(14.5 ounce) can stewed tomatoes
1 (10 oz.)
can rotel original diced tomatoes and green chilies
1/2 of 1-
(14.5 oz.) can whole kernel corn, drained
2 cups
cut-up zucchini (cut into 4-inch pieces)
1/4 tsp.
italian seasoning
kraft grated parmesan cheese


1Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray.
2In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper. (Do not add salt to this recipe!)
3Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.
4Add the onions, and sprinkle onions with a bit of the pepper, then add the garlic.
5Finish browning the beef and cooking the onions and garlic, this will just take a minute or two.
6Add the following ingredients to the kettle of cooked beef, the seasoning packet from the boxed hamburger helper, the beef broth, stewed tomatoes, the Rotel Tomatoes, whole kernel corn, zucchini, and the Italian seasoning.
7Bring soup to a boil; stirring the soup occasionally.
8Reduce the heat, cover, and simmer the soup for 10 minutes; stirring the soup occasionally.
9Add the uncooked noodles to the Dutch oven or kettle. Bring soup to a second boil, then reduce the heat to a low simmer, cover, and simmer the soup for 15 minutes.
10Remove soup from heat, stir the soup, and serve.
11Top each bowl of soup, with a sprinkle of the grated parmesan cheese.
12*Note: For this recipe, I used "seasoned" ground pork sausage, which already has garlic, onion, ground sage, salt, and black pepper added to it, but you could substitute ground beef for the sausage. Also, any leftovers reheated, will have the consistency of a goulash, rather than a soup.