Reader Recipe: Lasagna Soup
Pasta & Noodles, Pork, Vegetables
Photo: Heather Bilyeu
- 8-10
SERVES
Submitted by Angela Smith, Consumer-member of Tri-County EMC
Ingredients
- 2 lb lean hamburger
- 2 lb hot sausage
- 1 large red or yellow onion, diced
- 3 Tbsp minced garlic
- 1 (16 oz) box campanelle or radiatori pasta
- 4 (14.5 oz) cans diced Italian olive oil tomatoes
- 2 (32 oz) boxes beef broth
- 2 (14.5 oz) cans of water
- 3 Tbsp beef bouillon
- 2 Tbsp Italian seasoning
- Salt and pepper, to taste
- 2 C Parmesan cheese, grated Shredded mozzarella for garnish
Directions
Brown both meats and onion in large stock pot with minced garlic. Bring separate pot of salted water to a boil for noodles. Cook until al dente. When meat is browned, drain and return to stock pot. Add tomatoes, water and beef broth. Add beef bouillon, Italian seasoning, salt and pepper to taste. Add cooked noodles and grated Parmesan and stir. Garnish with shredded mozzarella. Serves 8–10.
