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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 167.9
  • Total Fat: 2.6 g
  • Cholesterol: 32.5 mg
  • Sodium: 345.2 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 3.8 g
  • Protein: 16.4 g

View full nutritional breakdown of Lasagna Soup calories by ingredient
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Lasagna Soup

Submitted by: MOONBABY64

Introduction

I found that someone else has submitted this recipe but I have made some changes from the original (Healthy Cooking Feb/March 2010 issue, page 59). I took the reduced sodium a bit further (who knew just how fast our sodium intake adds up?!?!) and used not only reduced sodium beef broth but also no salt added tomato sauce and no salt added diced tomatoes. I also used 96% lean ground beef instead of 90% lean. I have also omitted the 1/2 cup of Parmesan cheese for the top. This has great flavor & is even better the second day. I found that someone else has submitted this recipe but I have made some changes from the original (Healthy Cooking Feb/March 2010 issue, page 59). I took the reduced sodium a bit further (who knew just how fast our sodium intake adds up?!?!) and used not only reduced sodium beef broth but also no salt added tomato sauce and no salt added diced tomatoes. I also used 96% lean ground beef instead of 90% lean. I have also omitted the 1/2 cup of Parmesan cheese for the top. This has great flavor & is even better the second day.
Number of Servings: 8

Ingredients

    1 lb. lean ground beef (96%)
    1 medium green pepper, chopped
    1 medium onion, chopped
    2 garlic cloves, minced
    2 cans (14 oz. each) reduced sodium beef broth
    2 cans (14.5 oz. each) no salt added diced tomatoes
    1 can (8 oz.) no salt added tomato sauce
    1/4 cup tomato paste
    1 cup frozen corn
    2 tsp. Italian seasoning
    1/4 tsp. pepper
    2 1/2 cups uncooked rotini pasta

Directions

1. In a large saucepan, or Dutch oven, cook the beef, green pepper, onion & garlic over medium heat until meat is no longer pink; drain.

2. Stir in beef broth, tomatoes, tomato sauce & paste, corn, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat, cover and simmer for 10 - 12 minutes or until pasta is tender. Top each serving with a sprinkle of Parmesan cheese, if desired.

Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MOONBABY64.






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Member Ratings For This Recipe

  • This was very yummy, and I am not a fan of tomato type soups. The only thing I would change, is to cook my noodles separately, they got a little mushy, but otherwise, very good. - 6/9/10

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