- 1 pound lean ground beef (90% lean)
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 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
- In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef 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).
Reviews for Best Lasagna Soup
"This tastes really good, however, I didn't get a lasagna vibe from it. Tasted kinda like beef pasta veggie soup."
"THE BEST !!!"
"Perfection! Got rave reviews - will make again!"
"It was okay. Nothing to write home about."
"We did not care for this recipe"
"Made this soup last night, exactly as written. Definitely easy and a good starter soup. Would definitely cook noodles separate. As they did get extremely mushy and absorbed the broth as many others shared as well. Has many possibilities, family liked it, especially after shoveling snow. But I will definitely tweak and add some more spices, maybe fennel and oregano. Also next time will try with sausage or a 50 50 blend of sausage and hamburger. Thank you for a busy woman's dream recipe, easy, quick, filling and everything in the cupboard!"
"I hate ground beef, so I used sweet Italian chicken sausage and chicken broth. Very tasty! I would add a dollop of ricotta when you're serving so it really tastes like lasagne. Along with ricotta, I added fresh basil and extra parmesan when serving. Also, I really like small pasta in soups otherwise, it's hard to scoop, so I used about 1 cup mini elbow macaroni, 2 1/2 cups of pasta would make it stewy. Anyway,would make again!"
"I usually prepare a dish as the recipe is printed the first time and make adjustments if needed the next time around. While my pasta did not get mushy, it did soak up much of the liquid. The only change I would make is to add additional beef broth and tomato sauce to increase the liquid a bit. This is a very satisfying soup that I will make again."
"I made this soup tonight for my husband and I and it is a keeper. I added peas with the corn because my husband likes peas and omitted the pepper because I am not a pepper fan. This is a recipe that I will make over and over again. Thanks for a great soup on a cold and winter evening here in Florida!"
"This is an amazing soup. LOVE IT!! Here are the few changes i made: I omitted the corn and put in some mushrooms, i used can but i'm sure fresh would be good too. I also didn't use the pepper because i don't care for peppers. I followed other's advice and cooked the noodles separate. I used bow tie noodles instead of spiral because i thought they resembled lasagna noodles better. Once everything was cooked i put in about half a handful of the Parmesan cheese and stirred it in the soup. I also served it with some shredded mozzarella on top and Parmesan too. I thought later that i should have put it in small bowls and topped with cheese then place it under the broiler to get a yummy melted cheese top like lasagna. Maybe for the left overs. Love this soup so much, especially when the weather is -6 degrees."