Tuesday, October 11, 2011

Lasagna Soup

I've had this recipe bookmarked since Spring, just waiting for the weather to cool down. Now that we are well into October, bring on soup season! I tweaked Paula Deen's recipe to suit our tastes. FYI- if you are planning on eating leftover soup just know that the noodles absorb a most of the broth over night, but it is still so delicious!

1 pound ground beef
1/2 onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 (32 oz.) box chicken broth (I used fat-free, low sodium broth)
2 (14.5 oz.) can petite diced tomatoes
1 (15 oz.) can tomato sauce
2 Tbsp. garlic bread seasoning
1/2 tsp. seasoning salt
2 cups broken lasagna noodles (I used garden rotini)
1 (5 oz.) package grated parmesan cheese (I forgot to buy parmesan, so I omitted it)
shredded mozzarella cheese

In a large pot, combine ground beef, onion, green pepper, and garlic. Cook over medium-high heat, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in garlic bread seasoning, broth, diced tomatoes, tomato sauce, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in armesan cheese.
I just sprinkled a little mozzarella on top of my soup to save on calories. Paula covers her soup with the mozzarella and then pops it under the broiler for a couple minutes. Serve hot!

Again, sorry about the picture, it was really late when we had dinner.

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