Lasanga Soup Source: Paula Deen Course: Soups/Stews Cuisine: Italian Food Group: Beef Serves: 6 |
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Ingredients
| 1-1/2 pound(s) ground chuck |
| 1 large onion, chopped |
| 1 large green bell pepper, chopped |
| 3 clove(s) garlic, minced |
| 32 ounce beef broth |
| 29 ounce can petite fire diced tomatoes |
| 15 ounce can tomato sauce |
| 2 teaspoon(s) dried oregano |
| 2 teaspoon(s) dried basil |
| 1/2 teaspoon(s) garlic salt |
| 1/2 teaspoon(s) crushed red pepper |
| 2 bay leaves |
| 2 cup(s) small bow tie pasta |
| 1/2 cup(s) whipping cream |
Instructions
In a large Dutch oven, combine ground chuck, onion, bell pepper and 3 cloves minced garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well. Stir in broth, tomatoes, tomato sauce, oregano, basil, garlic salt, red pepper and bay leaves. Bring to a boil over medium high heat, reduce heat and simmer for 15 minutes. Reduce heat, add in pasta and cook until tender, about 10 minutes. Remove from heat and stir in cream. |
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