While many soups say they eat like a meal,
this one truly delivers!
this one truly delivers!
Ingredients:
1 teaspoon olive oil
1 medium onion. chopped
1 small red pepper
4 garlic cloves, minced
1 teaspoon Italian seasoning
1/2 teaspoon oregano
1 pound lean ground beef
1(28-ounce) can crushed tomatoes
1 teaspoon granulated sugar
1 (14-ounce) can, or 2 cups reduced-sodium beef broth
1/4 teaspoon crushed red pepper
1 cup dry campanelle pasta or 4 lasagna noodles
3 tavlespoons grated Parmesan cheese
1/4 teaspoon slat (optional)
1/2 reduced-fat shredded mozzarella cheese
Directions:
In a large soup pot over medium-high heat, heat the oil. Add the onion and cook for four minutes or until translucent. Add the red pepper, sauté for 2 minutes, then add the garlic, Italian seasoning, and oregano and cook for 1 minute. Crumble in the beef and cook until the beef is no longer pink.
Add the crushed tomatoes, sugar, beef broth, red papper, and 2 cups of water. Bring to a boil. Reduce the heat, cover, and simmer on low for 10 minutes. Add the pasta (breaking lasagna noodles into pieces), and bring to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until pasta is tender. Stir in the Parmesan.
Ladle 1 1/2 cups of soup into bowls, top each with 1 2/2 tablespoons of cheese.
Suggestions:
While Campanelle pasta is more spoon-friendly, lasagna noodles are fun. The choice is yours.
If you desire more cheesy goodness, mix 6 ounces of low-fat ricotta with a pinch of salt and pepper and spoon two tablespoons into each bowl before adding the soup.
