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Best Lasagna Soup

Best Lasagna Soup
All the traditional flavors of lasagna come together in this heartwarming meal-in-a-bowl. Sheryl Olenick — Demarest, New Jersey
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
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    With Johnsonville Italian Sausage.

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  • 1 large green pepper, chopped
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces each) diced tomatoes
  • 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 beef is no longer pink, breaking 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. Yield: 8 servings (2-3/4 quarts).
© Taste of Home 2013

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Best Lasagna Soup (continued)

Nutrition Facts: 1-1/3 cups equals 280 calories, 7 g fat (3 g saturated fat), 41 mg cholesterol, 572 mg sodium, 35 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.
© Taste of Home 2013