Lia's Lasagna Soup

A cool refreshing salad simply does not taste nearly as comforting as a hot bowl of soup on a cold winter day.

This Lasagna Soup Recipe has all the traditional flavors of lasagna and comes together for a heart warming meal-in-a-bowl.

Ingredients:

• 1 lb extra lean ground beef
• 1 box Ready to Use 30% Less Sodium Beef Broth
• 1 can Condensed Tomato with Basil and Oregano Soup
• 2 cups water
• 2 cloves garlic, finely chopped
• 1 1/2 tsp dried oregano leaves, crushed
• 1/2 tsp ground black pepper
• 1 cup diced fresh tomato
• 2 cups whole wheat short lasagna-noodle-shaped pasta (mafalda corta)
• 3 tbsp shredded Parmesan cheese

Preparation:

1. Spray large heavy-bottomed saucepan or Dutch oven lightly with cooking spray. Brown beef well at medium-high heat.
2. Add broth, soup, water, garlic, oregano, pepper and tomato. Heat to a boil, stirring occasionally. Stir in pasta and reduce heat.
3. Cover and cook at gentle boil until pasta is tender - about 15 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.

Tips:

If you cannot find mafalda pasta, it can be replaced by any short pasta - rotini, fusilli, bowties or even broken fettuccine or long mafalda.

Garnishing with a few sprigs of fresh oregano, right before serving, gives this dish an enticing appearance and aroma.

Happy Cooking ☺

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