Lasagna Soup

By june

Ingredients

• 1 lb ground beef
• 1/2 cup diced yellow onion (1 medium onion)
• 1 green or red bell pepper, seeded and diced
• 4 garlic cloves, pressed or minced
• 3 cups chicken broth
• 1 14.5-oz can diced tomatoes
• 1 15-oz can tomato sauce
• 1 tsp Italian herb mix
• 1 tsp salt
• 1/4 tsp freshly ground pepper
• 1 tsp garlic salt
• 1/4 tsp crushed red pepper flakes
• 1 tsp basil
• 1 cup small noodles
• 3/4 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Details

Servings 8
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

In a stockpot, brown the ground beef with the onion, green pepper and garlic, stirring regularly, for about 10 minutes. Drain. Add the chicken broth, tomatoes, tomato sauce, Italian seasoning, salt, pepper, garlic salt, crushed red pepper and basil. Stir. Bring to a boil over medium-high heat. Boil for 2 minutes and then reduce the heat to a simmer. Cover and cook for 30 minutes, stirring occasionally. Add the noodles and cook until tender, about 15 minutes. When ready to serve, stir in the Parmesan cheese. Ladle into bowls and sprinkle with mozzarella cheese.

Serving size: 1 cup - cal 240; cal from fat 80; total fat 9g; chol; 50mg; sod 1180mg; carb 18g; fiber 2g; sugar 5g; pro 22g.