Hearty Lasagna Soup

I love to cook and of course have had both successes and failures in the kitchen throughout my lifetime. But nothing has caused me more culinary heartache than soups and stews. These are the bane of my cooking experiences. In fact, part of my goal in regards to trying out new recipes is to see if maybe I can finally make a delicious soup. The one we had tonight comes close, and it is super simple to boot. I honestly don't remember where the recipe came from.

Hearty Lasagna Soup

1 lb ground beef

1/4 chopped onion

1 tsp minced garlic

1/4 tsp dried parsley flakes

3-1/2 cups Swanson beef broth (regular, 50% less sodium, or certified organic)

1 can (about 14.5 oz) diced tomatoes

1/4 tsp dried Italian seasoning, crushed

1-1/2 cups uncooked mafalda or corkscrew-shaped pasta

1/4 cup grated Parmesan cheese

Cook the beef, onion, garlic, and parsley in a 3-qt saucepan over medium-high heat for 10 minutes or until the bee is well browned, stirring often. Pour off any fat. Stir the broth, tomatoes, and Italian seasoning into the saucepan and heat to a boil. Stir the pasta in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired.

Yield: 4 servings

Notes:

For the pasta, I used tricolor Rotini. I didn't have any Parmesan, so I used a little shredded marble.

Results:

This soup was flavorful and tasted very fresh and summery. The whole family devoured it and wanted more!

Conclusion:

This WILL be served again in my home. And again. And again.