Lasagna Soup
- Number of Servings: 10
Ingredients
Directions
1 pound ground venison1 onion, chopped1 green bell pepper, chopped3 cloves garlic, minced1 tsp thyme1 tbsp packed brown sugar1 (32 ounce) box chicken broth2 (14.5 ounce) can petite diced tomatoes1 (15 ounce) can tomato sauce2 tsp Italian seasoning1/2 tsp salt2 cups broken lasagna noodles1 (5 ounce) package grated Parmeson cheese2 cups shredded Mozzarella cheese
In a large Dutch oven, combine ground venison, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly.
Number of Servings: 10
Recipe submitted by SparkPeople user DEFAN260.
Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly.
Number of Servings: 10
Recipe submitted by SparkPeople user DEFAN260.
Nutritional Info Amount Per Serving
- Calories: 340.8
- Total Fat: 13.8 g
- Cholesterol: 73.3 mg
- Sodium: 1,014.1 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 2.4 g
- Protein: 27.2 g
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