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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Wednesday, October 15, 2008

Hearty Lasagna Soup

You would think that this soup would have a strong tomato base or flavor, but it really doesn't. It has a lighter flavor than you may expect but is still really good.


From: Campbell's Kitchen
Prep: 10 minutes
Cook: 25 minutes
Serves: 4

1 lb. ground beef
1/4 cup chopped onion
1 tsp. minced garlic
1/4 tsp. dried parsley flakes
3 1/2 cups Beef Broth
1 can (about 14 1/2 ounces) diced tomatoes
1/4 tsp. dried Italian seasoning, crushed
1 1/2 cups uncooked mafalda or corkscrew-shaped pasta
1/4 cup grated Parmesan cheese

Cook the beef, onion, garlic and parsley in a 3-quart saucepan over medium-high heat for 10 minutes or until the beef is well browned, stirring often. Pour off any fat.

Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.

Stir the pasta in the saucepan. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired.

*I like to use ¼ cup green onions instead of regular yellow or white onions and for the broth I just dissolve 4 beef bouillon cubes in 4 cups water and measure out 3 ½ cups for my soup. (If you boil the water for 5 - 10 minutes it should boil out the extra ½ cup pretty closely.)

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