Lasagna Soup

It’s time to break with tradition and try the new pasta shapes now
on grocery store shelves.
Lasagna Soup
1 pound lean ground beef*
1 small onion, chopped
4 cloves garlic, minced
8 ounces fresh mushrooms, sliced
4 cups reduced sodium chicken broth
1 can (15 oz) tomato sauce
1 can (28 oz) peeled, diced tomatoes w/juice
1 tablespoon Italian seasoning, more or less to taste
2 cups (approx. 4 oz) uncooked Campanelle pasta (or other shapes**)
Salt and pepper, to taste
1/4 cup shredded Parmesan cheese
6 ounces shredded part-skim Mozzarella cheese

Brown meat, onion, garlic and mushrooms until meat is no longer pink. Add chicken broth
(note: if using canned broth, add a little water to make a full 4-cups liquid), tomato sauce,
tomatoes and Italian seasoning; bring to a boil, reduce heat, cover and simmer 10 minutes.
Add pasta, bring back to a boil, reduce heat and gently boil until pasta is “al dente” tender
(8-15 minutes, depending on pasta shape and thickness); salt and pepper to taste. Top
individual servings with Parmesan and Mozzarella cheese; serve with crusty garlic bread.

Delicious light and easy alternative to baked lasagna! Recipe serves 8

* For variety, experiment with lean sausage or fresh ground pork.
** About 4 ounces dry pasta including broken lasagna noodles. Campanelle are small
ruffled horns or bell shaped pasta. For fun and variety, experiment with different pasta
shapes in this recipe.

For more information on pasta or help in identifying pasta shapes check out the following

National Pasta Association:

Wikipedia: http://en.wikipedia.

For delicious dairy recipes and nutrition information go to, or on

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