Lasagna Soup

By dorchuk

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
Adapted from tasteofhome.com

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.