Lasagna Soup
10 min
Prep Time
20 min
Cook Time
30 min
Total Time
8
Servings
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 large green pepper, chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (14½ ounces each) diced tomatoes, undrained
- 2 cans (14½ ounces each) reduced-sodium beef broth
- 1 can (8 ounces) tomato sauce
- 1 cup frozen corn
- ¼ cup tomato paste
- 2 teaspoons Italian seasoning
- ¼ teaspoon pepper
- 2½ cups uncooked spiral pasta
- ½ cup shredded Parmesan cheese
Instructions
- In a large saucepan, cook the beef, green pepper, and onion over medium heat for 6–8 minutes or until the meat is no longer pink, breaking up the beef into crumbles. Add the garlic and cook 1 minute longer. Drain.
- Stir in the tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning, and pepper. Bring to a boil.
- Stir in the pasta. Return to a boil. Reduce heat; simmer, covered, for 10–12 minutes or until the pasta is tender.
- Sprinkle with Parmesan cheese and serve.