Lasagna soup

1 pound ground beef

1 small onion, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 teaspoon ground thyme

2 teaspoons Italian seasoning

½ teaspoon salt

1 tablespoon brown sugar

A 32-ounce carton of chicken broth

2 (14.5 ounces) cans of petite diced tomatoes

15-ounce can of tomato sauce

2 cups broken lasagna noodles

½ cup Parmesan cheese grated

2 cups mozzarella cheese shredded

Brown and crumble the ground beef in a large saucepan with the onion, bell pepper, and other ingredients.

Stir in the garlic after cooking to ensure it doesn’t get burned.
The ground beef mixture should be drained of any excess grease. Place the ground beef back in the pot.

Add the thyme and Italian seasoning, salt brown sugar, and chicken broth. Dice tomatoes. Tomato sauce. Mix well and bring to a boil.

Reduce heat and cover the pot. Let it simmer gently for 20 minutes.

Stir in the lasagna noodles after 20 minutes. Stir. Stir. Let noodles simmer for about 10 minutes. Stir occasionally.

Finally, add Parmesan cheese.

Serve soup in bowls. Sprinkle with mozzarella cheese.

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