Lasagna Soup

If you're like me the title is somewhat intriguing...Lasagna Soup??  

I'll tell you, after mere curiosity, we gave this recipe a try last year, and I am so glad we did!

To this day, this recipe is in our winter menu rotation!
All I can say is give it a go.  You'll be glad you did!

By the way, if you've never heard of this before, the original recipe is from Paula Deen, but we used a revised version of Bobby's Lighter recipe, and truthfully didn't feel like we missed a thing.

You'll Need:
1# Ground Beef
1 onion, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
4 ounces broken lasagna noodles (about 5 noodles)
1 T. basil
1/2 cup reduced-fat shredded mozzarella cheese

Brown ground beef, onion, and garlic. Cook over medium-high heat, stirring occasionally, until the beef is crumbled and browned, 8 – 10 minutes.

Add the broth, tomato sauce, diced tomatoes, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in basil, and Parmesan.  Top with mozzarella. Mmm!!!

Now for those of you who depend on leftovers for lunch.  Pack a sandwich.
We didn't enjoy this nearly as much the 2nd day, but the day of - Oh my! It's yumilious!!

Spoons up!