Lasagna Soup

Name: Lasagna Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings (about 2-3/4 quarts)
Ingredients: 1 pound lean ground beef (90% lean); 1 large green pepper, chopped; 1 medium onion, chopped; 2 garlic cloves, minced; 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cans (14-1/2 ounces each) reduced-sodium beef broth; 1 can (8 ounces) tomato sauce; 1 cup frozen corn; 1/4 cup tomato paste; 2 teaspoons Italian seasoning; 1/4 teaspoon pepper; 2-1/2 cups uncooked spiral pasta; 1/2 cup shredded Parmesan cheese

Total Time Prep/Total Time: 30 min.

Yield 8 servings (about 2-3/4 quarts)

Test Kitchen Approved

This lasagna soup tastes just like your favorite lasagna without all the layering. It’s fast, easy and comfort food at its best.

Ingredients

1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese

Directions

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.
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 cheese.

Nutrition Facts

1-1/3 cups: 280 calories, 7g fat (3g saturated fat), 41mg cholesterol, 572mg sodium, 35g carbohydrate (8g sugars, 4g fiber), 20g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1-1/2 starch.

All the traditional flavors of lasagna come together in this heartwarming bowl of comfort. —Sheryl Olenick, Demarest, New Jersey

Recipe Creator