Lasagna Soup

Lasagna Soup 1 lb. Ground beef 1 Medium onion, chopped 2 (14-1/2 oz.) cans diced tomatoes 1 (15 oz. ) can tomato sauce 1 (14-1/2 oz.) can beef broth 1 1/2 cups Water 1 tablespoon Brown sugar 2 teaspoons Dried basil 2 teaspoons Dried oregano 1 teaspoon Salt 1 teaspoon Dried thyme 2 cups Mini lasagna noodles (American Beauty) or rotini pasta (whole wheat) 1/4 cup Grated Parmesan cheese 1 1/2 cups Finely shredded mozzarella cheese Preparation Brown ground beef in dutchoven or stockpot; drain. Add onions, diced tomatoes and tomato sauce. Stir in beef broth, water, brown sugar and four spices listed. Bring to a boil and add mini lasagna noodles or pasta. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. Makes 6 to 8 servings.

Sounds yummy! I may have to try this recipe this weekend.

Oh - that is soooo on the menu for this weekend. Thanks Darlene! Tina

Let me know how it goes. Im gonna make this next, but this weekend I have Taco soup planned for this weekend... Im gonna make it a little thicker more chili like.

Sounds good, I'll try it!

This soup sounds delish and easy! I've been living off of soup lately, just seems to sit so well in my tummy. I hate that uncomfortable full feeling. Feels nothing like it did pre-op! Whoever makes this, let us know how it is!