"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lasagna Soup Recipe

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This recipe for Lasagna Soup, by , is from Snair Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula

Category:
Category:

Ingredients:  
Ingredients:  
1 lb.(454 g) lean ground beef
1 box CAMPBELL'S 30%Less Sodium Read to Use Beef Broth
1 can CAMPBELL'S Condensed Tomato with Basil and Oregano Soup
2 cups (500 ml) water
2 cloves garlic, finely chopped
1 1/2 tsp (8 ml) dried oregano leaves, crushed
1/2 tsp (3 ml) ground black pepper
1 cup (250 ml) diced fresh tomato
2 cups (500 ml) whole wheat short lasagna-noodle-shaped pasta (mafalda corta)
3 tbsp (45 ml) shredded Parmesan cheese

Directions:
Directions:
Spray large heavy-bottomed saucepan or dutch oven lightly with cooking spray. Brown beef well at medium high heat. Add broth, soup, water, garlic, oregano, pepper and tomato. Heat to a boil, stirring occasionally. Stir in pasta and reduce heat. Tip if you can't find mafalda pasta, just replace with a short pasta. Rotini, fusilli or bowties. :) Cover and cook at gentle boil until pasta is tender - about 15 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 Minutes
Personal Notes:
Personal Notes:
I love "Cook With Campbell's Canada."

 

 

 

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