Lasagna Soup.

First, I must tell you that I did NOT take this delicious-looking picture, BUT my soup did look and taste this good. The picture is from here.

Back to the soup...I tore this recipe out of a magazine quite awhile ago and finally got around to trying it. Very tasty and probably less calories than lasagna in its true form.

Lasagna Soup

Adapted from Rachel Ray

1 pound ground beef

1 tablespoon dried onion

1 carrot (peeled & grated)

3 teaspoons minced garlic

1 teaspoon italian seasoning

2 tablespoons sugar

1 quart italian seasoned tomatoes

1 pint italian seasoned tomato sauce

4 cups chicken broth

1 pound lasagna noodles (broken into jagged pieces)

1/2 cup dried whole basil leaves

shredded mozzarella

Cook ground beef. Place beef, onion, carrot, garlic, italian seasoning, sugar, tomatoes, tomato sauce, and chicken broth into a soup kettle. Stir in 2 cups of water. Cover kettle and bring to a boil. Add the pasta and cook until pasta is done (about 15 minutes). Stir in basil and season with salt and pepper as desired. Simmer for about 15 minutes. Service topped with shredded mozzarella.

I think that Gary and my parents enjoyed this soup. Really, aren't most soups perfect for a cold winter's eve?