All the traditional flavors of lasagna come together in this heartwarming soup. Serve with a crusty loaf of bread.
—SHERYL OLENICK DEMAREST, NJ
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS (2 3/4 QUARTS)
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 (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
1. In a large saucepan, cook the 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 the 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 the pasta is tender. Sprinkle with cheese.