Lasagna Soup (Campbell's Recipe)
prep time 10 min
cooking time 30 min
makes 8 servings
What you Need:
1 pound (454 g) extra lean ground beef
1 box (900 ml) CAMPBELL'S® Ready To Use 30% Less Sodium Beef Broth
1 can (284 ml) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
2 cups (500 ml) water
2 cloves garlic, finely chopped
1 1/2 teaspoons (7 ml) dried oregano leaves, crushed
1/2 teaspoon (2 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 tablespoons shredded Parmesan cheese
Make It:
1.Spray large heavy-bottomed saucepan or Dutch oven lightly with cooking spray. Brown beef well at medium-high heat.
2.Add broth, soup, water, garlic, oregano, pepper and tomato. Heat to a boil, stirring occasionally. Stir in pasta and reduce heat.
3.Cover and cook at gentle boil until pasta is tender - about 15 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.
Tips and other notes:
Courtesy of CookWithCampbells.ca™
Tip: If you cannot find mafalda pasta, it can be replaced by any short pasta - rotini, fusilli, bowties or even broken fettuccine or long mafalda.
Tip: Garnishing with a few sprigs of fresh oregano, right before serving, gives this dish an enticing appearance and aroma.
Tip: It is fun to shred Parmesan cheese straight from a block but for extra convenience, buy it preshredded in tubs or replace it with grated Parmesan from a shaker.
Other Ideas:
Seen from other Lasagna soup recipes.
- add 6 oz fresh spinach to the last 10 minutes
- put out fresh ricotta cheese (on the table)
Original Recipe from: campbell's recipe card, but can also find here: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=13136
My Rating: Groceries expense very reasonable
Very Easy to make, tastes just like Lasagna.
5 out of 5
Would I make again? Yes, and I have.
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