Hearty Lasagna Soup
- Servings: 4
- 1 lb. ground beef
- 1/4 tsp. garlic powder
- 2 cans (14 ounces each) Swanson Seasoned Beef Broth with Onion
- 1 can (about 14 1/2 ounces) diced tomatoes
- 1/4 tsp. dried Italian seasoning, crushed
- 1 1/2 cups uncooked mafalda or corkscrew-shaped pasta
- 1/4 cup grated Parmesan cheese
- Cook the beef and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat.
- Stir the broth, tomatoes and Italian seasoning into the skillet. Heat to a boil.
- Stir the pasta into the skillet. Cook over medium heat for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired.