Kind of a Chef Boyardee copycat version of their lasagna or pasta but also is lasagna soup (or stew if you make it thicker like I did)

 

 

 

 

 

 

 

This lasagna soup was one I saw on social media from McCormick spices, and although I didn't have lasagna noodles on hand, it looked really easy and surprisingly good to me that afternoon so I decided I'd whip it up for dinner.  I don't actually love 'soup' for dinner and I'm not a huge fan of lasagna or any of its soup equivalents.   But it was really cold that day, and this recipe was so easy to throw together in a pot and forget about it that I decided to make it.

At first I didn't think it was one I'd bother putting on my website for future reference but when I had leftovers the next day I realized it tasted a lot like the Chef Boyardee version I remembered from my childhood... and decided to put here just in case I ever felt like making it again.

Another quick note - I used food storage items in this too so if you need to use your freeze dried ground beef, this is a good way to do it.

 

 

Loosely based on the Lasagna Soup recipe by McCormick - but then winged it on my own version

2 T olive oil
1 onion, diced (or used the equivalent of dried)
1 lb. ground beef (used freeze dried - with some bouillon added for flavor)
2 cans diced tomatoes (14 oz each)
1 - 6 oz. can tomato paste
1/3 c freeze dried green and red peppers
1 t garlic powder
1 t onion powder
1 t dried oregano (I used more like 2 teaspoons)
1-2 t dried basil
salt and pepper
4 c chicken stock or made with chicken bouillon base 
A handful of pasta - lasagna noodles broken up or penne, etc.

Brown the ground beef and onion in the oil.  Add everything else, bring to a boil and then simmer until the noodles are soft.  Add more water as needed if you are using freeze dried foods or if you want it more 'soup' and less thick.  It was even better the next day - it had thickened up to ChefBoyardee style and texture and tasted a lot like it.