Lasagna Soup
 
Prep time
Cook time
Total time
 
Points 3.3 Points+ 4.8
Author:
Recipe type: Soups
Serves: 10
Ingredients
  • 1 lb - 9% Fat Ground Beef (Kirkland)
  • ⅛ Tsp Garlic, minced (more if you love garlic)
  • 4 cups Chicken Broth, less sodium [I used Swanson]
  • 3 cups Pasta Sauce [I used Del Monte Tomato & Basil]
  • 1 Tsp Italian seasonings
  • ⅛ Tsp Crushed Red Pepper
  • 1½ cups Onion, chopped
  • 2 cups Diced Tomatoes, undrained
  • 4 Zucchini, medium, sliced
  • 3 cups Mushrooms, fresh, sliced
  • 6 dry Whole Wheat/Grain Lasagna noodles (break into 1" size; equals 2½ cups dry noodle pieces) [I used Hodgson's Mill Whole Wheat, Whole Grain, Lasagna]
Directions
  1. In a nonstick pan, brown the ground beef and garlic until browned and crumbled.
  2. Drain the fat from the mixture through a colander.
  3. Place the drained ground beef into a large pot, uncovered. (I used my Dutch Oven).
  4. Add the remaining ingredients. Bring soup to a boil, stirring frequently.
  5. Reduce heat to medium-low and simmer, covered, for 20 minutes.
  6. Serve with Parmesan cheese, if desired.
Notes
I used very little garlic in my recipe as garlic and I do not really get along well. Feel free to add more.
Nutrition Information
Serving size: 1 cup Calories: 191 Fat: 4.9g Saturated fat: 1.9g Carbohydrates: 22.6g Sugar: 8.1g Sodium: 578.7mg Fiber: 4.3g Protein: 15.5g Cholesterol: 28mg
Recipe by at http://www.dwlz.com/dotti/?page_id=6732