Lasagna Soup Recipe

A Twist On A Classic Family Favourite

Lasagna Soup Recipe
1 lb (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 tsp (7 mL) dried oregano leaves, crushed
1/2 tsp (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 tbsp (45 mL) shredded Parmesan cheese
  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.
  Cover and cook at gentle boil until pasta is tender - about 15 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.
  If you cannot find mafalda pasta, it can be replaced by any short pasta - rotini, fusilli, bowties or even broken fettuccine or long mafalda.
  Garnishing with a few sprigs of fresh oregano, right before serving, gives this dish an enticing appearance and aroma.
  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.
Serves: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Nutritional Information (Per Serving)
190 Calories, 4g Fat, 580mg Sodium, 22g Carbohydrate, 1g Dietary Fibre, 17g Protein, 4% Daily Value Calcium

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