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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 16 |
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If you love lasagna but not the effort that goes into it, this soup is for you. Ingredients:
1 lb lean ground beef, cooked,rinsed and drained |
2 (27 ounce) cans chunky style spaghetti sauce |
1 (54 fluid ounce) can water |
1 teaspoon beef bouillon granules |
2 chicken bouillon cubes |
8 ounces dry lasagna noodles, uncooked and broken into 3 pieces |
3 cups frozen italian mixed vegetables (or any kind of mixed vegetables) |
2 (19 ounce) cans red kidney beans, rinsed and drained |
1/2 cup light ricotta cheese |
Directions:
1. In a large pot, mix together the first 5 ingredients; bring to a boil.
2. Add noodles and remaining ingredients, reduce heat and simmer until noodles are tender.
3. Stir occasionally to keep ingredients from sticking to the bottom of the pot.
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