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Title: Best Lasagna Soup
Categories: Beef, Vegetqables, Herbs, Pasta, Cheese
Yield: 8 servings

1 lb Ground chuck
1 lg Green pepper, chopped
1 md Onion, chopped
2 cl Garlic cloves, minced
29 oz (2 cans) diced tomatoes;
- undrained
29 oz (2 cans) beef broth
1 cn (8 ounces) tomato sauce
1 c Frozen corn
1/4 c Tomato paste
2 ts Italian seasoning
1/4 ts Pepper
2 1/2 c Uncooked spiral pasta
1/2 c Shredded Parmesan cheese

In a large saucepan, cook beef, green pepper and onion
over medium heat 6-8 minutes or until meat is no longer
pink, breaking up beef into crumbles. Add garlic; cook 1
minute longer. Drain.

Stir in tomatoes, broth, tomato sauce, corn, tomato
paste, Italian seasoning and pepper. Bring to a boil.
Stir in pasta. Return to a boil. Reduce heat; simmer,
covered, 10-12 minutes or until pasta is tender.
Sprinkle with cheese.

Sheryl Olenick, Demarest, New Jersey

Makes: 8 servings (about 2-3/4 quarts)

RECIPE FROM: https://www.tasteofhome.com

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