Lasagna Soup

Ingredients:
1 lb. lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14.5 oz. each) beef broth (can use reduced-sodium)
2 cans (14.5 oz. each) diced tomatoes
1 can (8 oz.) tomato sauce
1 c. frozen corn
1/4 c. tomato paste
2 tsp. Italian seasoning
1/4 tsp. pepper
2 1/2 c. uncooked spirial pasta
1/2 c. shredded Parmesan cheese

Directions:
Ina large saucepan, cook the beef, green pepper and onion over medium heat until the 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 the pasta is tender.  Sprinkle with cheese.

Note~  You can use any toppings you would use in a lasagna.  You can also omit the peppers or onions if you have some picky eaters in your house.  This is a great recipe for a base and you can play with the ingredients to fit the people you are cooking for.