Lasagna Soup It tastes like lasagna, but takes half the time. 1 lb. ground beef 1/2 Cup diced yellow onion (1 medium onion) 1 green or red bell pepper, seeded and diced 4 garlic cloves, pressed or minced (1 tsp. PENZEYS MINCED GARLIC) 3 Cups chicken broth (3 Cups water with 2 tsp. CHICKEN SOUP BASE) 1 14.5-oz. can diced tomatoes 1 15-oz. can tomato sauce 1 tsp. ITALIAN HERB MIX, TUSCAN SUNSET, PASTA SPRINKLE or FROZEN PIZZA SEASONING 1 tsp. salt (Heather uses KOSHER-STYLE FLAKE SALT) 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER 1 tsp. GARLIC SALT (or ½ tsp. GRANULATED OR ROASTED GARLIC) 1/4 tsp. CRUSHED RED PEPPER FLAKES 1 tsp. CALIFORNIA BASIL 1 Cup small noodles (we used small shells) 3/4 Cup grated Parmesan cheese 1 1/2 Cups shredded mozzarella cheese


by cook {{recipe.AuthorName}}



Cooks Notes

Nutritional Information

More recipes from {{recipe.AuthorName}}
Need spices for this recipe?