If You Can Brown Ground Beef: Easy Lasagna Soup

This is quite possibly the easiest soup recipe I’ve ever made – outside of opening a can of chicken noodle soup when I’m sick. And when you’re sick, who wants to cook? “Not I,” said Buzzard.

Sorry for the tangent – anyway, the weather is warm and the end of soup season is near. So I thought I’d try this one before spring is in full-swing and it’s too warm for soup. My coworker is a huge fan of the lasagna soup he gets from a deli in DC and inspired me to try it (thanks, Joe). Thanks to some googling, I found this recipe from Mostly Homemade Mom. But per usual Buzzard style, I have some suggested changes (in parentheses).

Simple Lasagna Soup
– 1 lb ground beef or pork (or mix it up half and half!)
– 28 oz can diced tomatoes (I cut this in half for our family)
– 15 oz jar pasta sauce – we are a Prego family (I double this for our family since I halve the tomatoes)
– 2 cups beef broth
– 1 cup water
– 1 tsp Italian seasoning (I doubled this)
– 2 1/2 cups bowtie pasta, cooked until just about done
– 1 cup mozzarella or colby-jack cheese

Brown and drain ground beef
in stock pot, and return to pot. 

About 1/2 way through the browning process, I thought “Dang, this would be good with sausage, too.” So, you could use 1/2 ground beef and 1/2 pork sausage and I bet it would be OUT OF THIS WORLD DELICIOUS.

Add tomatoes, pasta sauce, broth, water, and
Italian seasoning. Bring to a boil, then reduce heat and simmer for 15 minutes.

Some seriously good smells were filling up my kitchen at this point.

Stir in cooked pasta and simmer an additional 5 minutes.

Almost ready!

Serve with crusty bread
and mozzarella cheese.

Your mouth will thank you for eating this soup.

I’d love to get an influx of new recipes to try – please share your favorite concoctions below!

Until next time,
~ Buzzard ~