I was meandering around on Pinterest the other day and came across this recipe for lasagna soup. I'm a little bit intimidated by the idea of making a soup because I don't really love soup so I've never wanted to spend the time to make it if I'm not going to really enjoy it. This appeared to be more of a mix between a soup and a casserole though so I was sold.
It ended up being very easy to make as well as very delicious. I used an extra half a cup of noodles than what the original recipe called for, but if you do prefer it to be more soupy, then use the original 2 and a half cups or less. The great thing about this recipe is that you cook everything from start to finish in the same pot so it's a pretty easy clean up!
- 1 lb lean ground beef (90% lean)
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (14.5 ounces each) reduced-sodium beef broth
- 2 cans (14.5 ounces each) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup frozen corn
- 1/4 cup tomato paste
- 2 teaspoons Italian seasoning
- 1/4 teaspoon pepper
- 3 cups whole wheat uncooked spiral pasta
- Shredded Parmesan cheese
- In a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink.
- Add garlic and cook for another minute. Drain.
- Stir in beef brother, diced tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil.
- Stir in pasta. Return to a boil.
- Reduce heat, cover and simmer for 10-12 minutes, or until pasta is tender.
- Sprinkle Parmesan cheese on top as desired.
Recipe adapted from Taste of Home