PgrancerThe family recipe box

Dinner / Mains

Best Lasagna Soup

From
Sheryl Olenick (Demarest, NJ)
Source
Magazine clipping
Serves
8
Cook
30 min

It’s so convenient that the pasta cooks right in the soup. And this meal-in-a-bowl has all the heartwarming flavors of traditional lasagna.

Ingredients

  • 1 lb. lean ground beef (90% lean)
  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14½ oz. each) diced tomatoes, undrained
  • 2 cans (14½ oz. each) reduced-sodium beef broth
  • 1 can (8 oz.) tomato sauce
  • 1 cup frozen corn
  • ¼ cup tomato paste
  • 2 tsp. Italian seasoning
  • ¼ tsp. pepper
  • 2½ cups uncooked spiral pasta
  • ½ cup shredded Parmesan cheese

Steps

  1. In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
  2. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with Parmesan cheese.

Notes

PER SERVING 280 cal., 7 g fat (3 g sat. fat), 41 mg chol., 572 mg sodium, 35 g carb., 4 g fiber, 20 g pro. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1½ starch.

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