Heavenly Lasagna Soup

Serves: 11
Total Calories: 869


1 pound ground beef
3 cloves garlic, minced
8 cups chicken broth
1 (26-ounce) jar pasta sauce
2 (14 1/2-ounce) cans stewed tomatoes, broken up
1 (6-ounce) can tomato paste
2 tablespoons Italian seasoning
1 cup ricotta cheese
2 cups shredded Italian-blend cheese
1 (16-ounce) package campanelle pasta, uncooked
Garnish: grated Parmesan cheese


In a skillet over medium heat, brown beef with garlic. Drain and set aside. In a large stockpot, combine chicken broth, pasta sauce, undrained tomatoes, tomato paste and beef mixture; bring to a boil. Reduce heat to low. Add seasoning and cheeses; stir constantly until cheeses are melted completely. Add uncooked pasta to pot and cook about 20 minutes, stirring frequently, until pasta is tender. Remove from heat; let stand for 5 minutes. Serve in deep bowls; top with Parmesan cheese.

Tip: What kind of olive oil to use? Less-expensive “light” olive oil is fine for cooking purposes. Reserve extra-virgin olive oil for delicately flavored salad dressings and dipping sauces.

Nutritional Facts:

Serves: 11
Total Calories: 869
Calories from Fat: 55

This Heavenly Lasagna Soup recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.

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