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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Best Lasagna Soup   
    Categories: Beef, Vegetqables, Herbs, Pasta, Cheese   
         Yield: 8 servings   
       
         1 lb Ground chuck   
         1 lg Green pepper, chopped   
         1 md Onion, chopped   
         2 cl Garlic cloves, minced   
        29 oz (2 cans) diced tomatoes;   
              - undrained   
        29 oz (2 cans)  beef broth   
         1 cn (8 ounces) tomato sauce   
         1 c  Frozen corn   
       1/4 c  Tomato paste   
         2 ts Italian seasoning   
       1/4 ts Pepper   
     2 1/2 c  Uncooked spiral pasta   
       1/2 c  Shredded Parmesan cheese   
       
     In a large saucepan, cook beef, green pepper and onion   
     over medium heat 6-8 minutes or until meat is no longer   
     pink, breaking up beef into crumbles. Add garlic; cook 1   
     minute longer. Drain.   
        
     Stir in tomatoes, broth, tomato sauce, corn, tomato   
     paste, Italian seasoning and pepper. Bring to a boil.   
     Stir in pasta. Return to a boil. Reduce heat; simmer,   
     covered, 10-12 minutes or until pasta is tender.   
     Sprinkle with cheese.   
        
     Sheryl Olenick, Demarest, New Jersey   
        
     Makes: 8 servings (about 2-3/4 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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