Lasagna Soup

This yummy fall weather has me begging for a change of colors in the leaves. Unfortunately it's still a little early for us to have a change if we have one at all. Fall for me just screams "SOUP!". So I've been perusing a collection of soup recipes that I haven't made in a while and some new options for old favorites.

This Lasagna Soup is a combination of flavors that I'd love to unlock. The tomato and beef stock base paired with the pasta give it a nice starchy substance. Adding the veggies and seasonings make it really balanced. And the meat can be quite versatile. Beef, Turkey, or even some chunky sausage would work well in this soup.

Gosh I can't wait to eat.

1 pound lean ground beef (90% lean)

1 large green pepper, chopped

1 medium onion, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) reduced-sodium beef broth

2 cans (14-1/2 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1 cup frozen corn

1/4 cup tomato paste

2 teaspoons Italian seasoning

1/4 teaspoon pepper

2-1/2 cups uncooked spiral pasta

1/2 cup shredded Parmesan cheese

In a large saucepan, cook the beef, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.

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