Hearty Lasagna Soup
Normally I post recipes for cookies, and bars, and cakes, and desserts, but since January when I started my new job in a small office I do not have many people to dump my “experiments” off on. My new job also brought me to a new area which is conveniently located in the same area my boyfriend… I mean fiance, as of last night…is from. I now cook for him (us) each night and I decided it was time I cut back on my baking and upped my cooking.
With that being covered, who doesn’t love a warm bowl of soup on a cold winter night? This recipe for hearty lasagna soup is a favorite and although I don’t actually use the Swanson beef broth the recipe calls for (I usually just use bouillon cubes, they take up less room in the cupboard) and still love the fact that this recipe is from Swanson. Get it? OK, some of you will get it. Other than subbing a bouillon cube I follow the recipe. Sometimes I also sub a can of diced tomatoes with green chilies (think “Rotel”) for the can of diced tomatoes to make it spicier. Use whichever you prefer.
Here is the recipe:
1 lb. ground beef
1/4 tsp. garlic powder
28 oz. beef broth (from can or bouillon cube)
14 1/2 oz. can diced tomatoes (or diced tomatoes with green chilies)
1/4 tsp. dried Italian seasoning
1 1/2 c. uncooked corkscrew pasta
1/4 c. grated Parmesan cheese
Cook beef with garlic in skillet until browned. Pour off fat. Add broth, tomatoes and seasoning. Heat until boiling. Stir in pasta. Cook over medium heat 10 minutes or until pasta is done. Remove from heat. Stir in cheese. Serve with additional cheese, if desired.