LASAGNA SOUP
By curly
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Ingredients
- 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) reduced-sodium beef broth
- 2 cans (14-1/2 ounces each) diced tomatoes
- 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
Details
Servings 8
Preparation
Step 1
In a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
Stir in the broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil.
Reduce heat; cover and simmer for 10-12 minutes or until pasta is tender. Sprinkle with cheese.
Nutritional 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.
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