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Lasagna Soup

Here's how you make Lasagna Soup
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  • Servings: 8
  • Prep: 15m
  • Cook: 40m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 pound lean ground beef (or extra lean)
  • 1 box (900 mL) low-sodium beef broth
  • 1 can (284 mL) condensed Tomato with Basil and Oregano Soup (Campbell's)
  • 2 cups water
  • 2 cloves garlic, finely chopped (or more)
  • 1 1/2 to 2 teaspoon dried oregano leaves (crushed with fingers to release flavors)crushed
  • 1/2 teaspoon ground black pepper (or to taste)
  • 1 can (14 ounce) tomatoes (petit-cut tomatoes, undrained)
  • 214 grams dry pasta (lasagna-noodle-shaped pasta (mafalda corta pasta, or if you cannot find mafalda pasta use any short pasta such as rotini, fusilli, bowties or even broken fettuccine)
  • 1/4 cup freshly grated Parmesan cheese
  • Salt (to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a Dutch oven or a pot brown beef well at medium-high heat.

  • Step 2: Add broth, soup, water, garlic, oregano, black pepper and petite-cut tomatoes; heat to a boil, stirring occasionally, simmer 25 minutes.

  • Step 3: Stir in pasta and reduce heat.

  • Step 4: Cover and cook at gentle boil until pasta is tender (about 15 minutes) stirring occasionally.

  • Step 5: Season with salt to taste. Ladle into soup bowls. Sprinkle with cheese and serve.

We hope you enjoy this recipe!

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