Are you in the mood for lasagna, but don't have the time? Try this clever soup that has all the flavors of your favorite lasagna...and it's on the table in just 35 minutes.
Ingredients
- 1 pound ground beef
- 1 small onion, chopped (about 1/4 cup)
- 1 teaspoon minced garlic
- 1/4 teaspoon dried parsley flakes
- 3 1/2 cups Swanson® Beef Broth or 100% Natural, 50% Less Sodium Beef Broth
- 1 can (about 14 .5 ounces) diced tomatoes
- 1/4 teaspoon Italian seasoning, crushed
- 1 1/2 cups uncooked mini lasagna noodle-shaped pasta (mafalda) or rotini pasta
- 1/4 cup grated Parmesan cheese
Instructions
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Tips
- Serving Suggestion: Top each serving of soup with a dollop of ricotta cheese mixed with chopped fresh basil.
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Step 1
Cook the beef, onion, garlic and parsley in a 6-quart saucepot over medium-high heat for 10 minutes, or until the beef is well browned, stirring often to separate meat. Pour off any fat.
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Step 2
Stir the broth, tomatoes and Italian seasoning in the saucepot and heat to a boil.
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Step 3
Stir the pasta in the saucepot. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the cheese. Season to taste. Serve with additional cheese, if desired.
