Lasagna Soup

Photo and recipe from Taste of Home

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) diced tomatoes, undrained
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 can (15 ounce) tomato sauce
• 1 cup frozen corn, or 1 can, drained
• 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

• 1. 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.
• 2. 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, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2-3/4 quarts).