This was a submission by Lacey, finally she’s getting in on the adventure. 🙂
The recipe for this “Lasagna Soup” called for green peppers but Lacey opted to add mushrooms instead, since neither of us had ever heard of putting peppers in lasagna. It called for corn, but we used that, even though we’ve never heard of corn in lasagna either, we figured it was more on the soup side. It all turned out just fine, so feel free to substitute whatever veggies you may like for the ones it calls for.
Lasagna Soup Recipe
1 lb lean ground beef
1 large green pepper
1 medium onion (chopped)
2 garlic cloves (minced)
2 cans (14.5 oz each) diced tomatoes
2 cans (14.5 oz each) low sodium beef broth
1 can (8 oz) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 tsp Italian seasoning
1/4 tsp black pepper
2 1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese
- In a large saucepan, cook the beef, pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain
- Stir in broth, tomatoes, tomato sauce, tomato paste, corn, 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 and serve.
Ours seemed to a little thicker than the picture showed, but it was absolutely delicious!!! We also made some Parmesan garlic bread with olive oil/balsamic vinegar dipping sauce with Italian seasonings.
This recipe will definitely be placed in the archives to make again. Seriously worth a try, and maybe different adaptations as well. So a big thank you to Lacey for trying this recipe out so we can blog about it!!! And as always thank you for reading and please, follow us, leave comments and let us know what you think and ideas for new recipes or crafts for us to try! We love you guys!!!
~Amanda and Lacey