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Lasagna Soup
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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 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).
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |