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| Yes, that is a snowflake bowl I am using in October. Don't judge. |
October is my favorite month of the year, mostly because I can start making soups and stews again! I got this month's issue of Taste of Home magazine in the mail and it was packed FULL of delicious soup recipes. This girl was super excited to try out the Best Lasagna Soup. It did not disappoint!
I changed the recipe just a little, omitting the green pepper (yuck!) and the corn, and adding only 1 can of tomatoes instead of two. It was delicious!
Ingredients
1 lb. lean ground beef
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14 1/2 ounces each) diced tomatoes, undrained
2 cans (14 1/2 ounces each) reduced-sodium beef broth
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
Directions
In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer covered for 10-12 minutes or until pasta is tender. Sprinkle with cheese.
And that's it. Easy peasy! We will definitely be making this soup again!
Check out the recipe at Taste of Home online here.
Until next time,
