Lasagna Soup

Lasagna soup turns the familiar flavors of lasagna into an easy one-pot meal. Use small mafalda noodles for a lasagna-like shape, break regular lasagna noodles into bite-size pieces or use another short pasta you already have.

Ingredients

• 1 pound lean ground beef or ground turkey
• 1 small onion, finely chopped or grated
• 1 green bell pepper, diced, optional
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed or diced tomatoes
• 1 can (6 ounces) tomato paste
• 4 cups beef, chicken or vegetable broth
• 1 1/2 teaspoons Italian seasoning
• 8 ounces mafalda or other short pasta
• Salt and black pepper, to taste
• Shredded mozzarella cheese, for serving
• Grated Parmesan cheese, for serving

Directions

1. Add the ground beef or turkey, onion and bell pepper to a large soup pot over medium heat.
2. Cook, breaking the meat into small pieces, until browned and cooked through.
3. Add the garlic and cook for about 30 seconds. Drain excess fat if needed.
4. Stir in the tomatoes, tomato paste, broth and Italian seasoning.
5. Bring the soup to a gentle boil.
6. Add the pasta and reduce the heat to a simmer.
7. Cook according to the pasta package directions, stirring occasionally, until the noodles are tender.
8. If the soup becomes thicker than you like, stir in additional broth.
9. Taste and season with salt and black pepper.
10. Ladle into bowls and sprinkle with mozzarella and Parmesan cheese.