Lasagna Soup

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!

Ingredients

• 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

Directions

1. In a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink.
2. Add garlic and cook for another minute.  Drain.
3. Stir in beef brother, diced tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper.  Bring to a boil.
4. Stir in pasta.  Return to a boil.
5. Reduce heat, cover and simmer for 10-12 minutes, or until pasta is tender.
6. Sprinkle Parmesan cheese on top as desired.

Recipe adapted from  Taste of Home