I adapted this from a recipe I found in a magazine. It’s hearty, very filling and full of flavor. You could easily substitute ground turkey for the beef.
JULES’ BEEFY LASAGNA SOUP
1.5 lbs ground beef
2 tbsp olive oil
1 yellow onion, diced
2 green bell peppers, diced
2 cloves garlic, minced
1 (32 oz) container beef stock
2 (14.5 oz) cans Del Monte diced tomatoes with garlic & onions
1 (6 oz) can tomato paste
2 cups bow tie pasta
1/2 tsp dried basil
1/2 tsp dried oregano
Salt & pepper to taste
Mozzarella cheese, grated
In a large stock pot saute’ onion, bell peppers and garlic in olive oil till tender. Add beef and brown. Add beef stock, diced tomatoes (undrained), tomato paste, basil, oregano and salt & pepper. Stir well and simmer on low for 30 minutes. Increase heat slightlyl and add pasta. Simmer for 10 minutes or until pasta is tender. Serve in soup bowls with a generous spoonful of mozzarella on top. The heat of the soup will melt the cheese. Serve with crusty bread and a tossed salad.
Tip: For more flavor from dried herbs, rub them between your palms before adding to the soup.
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Oh, Jules you’ve got my mouth a-waterin! We love lasagna around here so this is definintely going to get made!
My husband has never liked soups, but this is so totally different, I think he’d love it. Thanks so much for sharing!
We love soups around here and that one would be a hit! Thanks for posting it!
Boy, does that sure look yummy! I am going to have to print that one out. Thanks, Jules!
Definitely one for the printer!
That sounds delicious! Adding it to the rounds of soups.
I should know better than to click over from my reader when I’m hungry!