Hearty Lasagna Soup

By Bailey1_

Ingredients

• Six Servings
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 small red pepper, chopped
• 4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon oregano
• 1 pound lean ground beef
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon granulated sugar
• 1 (14-ounce) can, or 
2 cups reduced-sodium beef broth
• 1/4 teaspoon crushed red pepper
• 1 cup dry campanelle pasta or 4 lasagna noodles
• 3 tablespoons grated Parmesan cheese
• 1/4 teaspoon salt (optional)
• 1/2 cup reduced-fat shredded mozzarella cheese

Details

Servings 1
Adapted from marlenekoch.com

Preparation

Step 1

1. In a large soup pot over medium-high heat, heat the oil. Add the onion and cook for 4 minutes or until translucent. Add the red pepper, sauté for 2 minutes, then add the garlic, Italian sea- soning, and oregano and cook for 1 minute. Crumble in the beef and cook until the beef is no longer pink.

2. Add the crushed tomatoes, sugar, beef broth, red pepper, and 2 cups of water. Bring to a boil. Reduce the heat, cover, and simmer on low for 10 minutes. Add the pasta (breaking the lasa- gna noodles into pieces), and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until pasta is tender. Stir in the Parmesan.