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Rachael Ray's 30-Minute Healthy Recipes

Lasagna Soup


* 1 lb. ground beef
* 1/4 tsp. garlic powder
* 2 cans beef broth (14 oz.)
* 1 can diced tomatoes (14 1/2 oz.)
* 1/4 tsp. dried italian seasoning
* 1 1/2 cups uncooked corkscrew pasta
* 1/4 cup grated parmesan cheese


1. Brown beef with garlic. Drain fat.
2. Add broth, tomatoes and italian seasoning.
3. Heat to a boil.
4. Stir in pasta (uncooked)
5. Cover and cook over medium heat until pasta is done (about 10 minutes)
6. Stir in cheese.
Serve with additional cheese if desired.


As a Mom of six children it is hard to please everyone. This is a great soup that the whole family loved. I served it with bread from my bread machine and it made a great simple meal. You could also add more noodles to make it more of a casserole and less broth. The tomatoes are big enough that the picky eaters could pick them out!

Submitted By

Susie at virginiaspantry.com

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