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Lasagna Soup

1 pound ground beef
1/2 cup chopped onion
1 package (7-3/4 ounces) lasagna dinner mix
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (7 ounces) whole kernel corn, undrained
2 tablespoons grated Parmesan cheese
1 small zucchini, chopped

In a Dutch oven or soup kettle, cook beef and onion over medium heat
until meat is no longer pink; drain. Add contents of the lasagna
dinner sauce mix, water, tomatoes, corn and Parmesan cheese; bring to
a boil. Reduce heat; cover and simmer for 10 minutes, stirring

Printed from tasteofhome.com Oct 6, 2008

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Lasagna Soup cont.

occasionally. Add the lasagna noodles and zucchini. Cover and
simmer for 10 minutes or until noodles are tender. Serve immediately.

Yield: 10 servings (2-1/2 quarts).