Monday, March 20, 2017

Lasagna Soup {recipe}

Last Wednesday I perfected my Lasagna Soup recipe!  It's awesome when it's cold out, and your craving lasagna but don't want something that heavy.  Plus it's full of yummy vegetables: carrots, onions, spinach, tomatoes & mushrooms.  Everyone in my family loved it with the exception of Payton and Rylan they picked out the mushrooms... {weird kids!}
Lasagna Soup
1 lb lean ground beef
1- 1/2 cups yellow onions, chopped
1-1/2 cups carrots, chopped
1 8 oz fresh mushrooms, thickly sliced
2 teaspoons minced garlic
5 cups chicken broth
1 can diced Italian tomatoes
1 jar (20 oz) pasta sauce
1/2 pkg ditalini pasta
1 cup frozen chopped spinach
Shredded mozzarella cheese

Garlic salt

Brown beef in a large saucepan over medium-high heat, season with garlic salt and pepper.  Add onion and carrot; sauté a few minutes until softened. Stir in mushrooms and garlic, and saute another few minutes.  Add broth, tomatoes, pasta sauce and spinach; bring to a boil.  Stir in the pasta and simmer until tender cooked, about 10 minutes.

Ladle into bowls and top with shredded cheese. Serve with garlic bread.
Look at all that yummy goodness!

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