Lasagna Soup
Created by KittenCal on February 22, 2013
- Servings: 8
- Prep Time: 15m
- Cook Time: 40m
- Recipe #8209
Ingredients
- 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)
How to Make
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Step 1: In a Dutch oven or a pot brown beef well at medium-high heat.
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Step 2: Add broth, soup, water, garlic, oregano, black pepper and petite-cut tomatoes; heat to a boil, stirring occasionally, simmer 25 minutes.
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Step 3: Stir in pasta and reduce heat.
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Step 4: Cover and cook at gentle boil until pasta is tender (about 15 minutes) stirring occasionally.
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Step 5: Season with salt to taste. Ladle into soup bowls. Sprinkle with cheese and serve.