Lasagna Soup

Products you'll need:

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth

You select your ingredients with care. Select your broth the same way.

  • Prepared in Canada using only All Natural Flavours

  • Seasoned to perfection with a blend of spices for a rich, authentic beef flavor

  • 30% less sodium than our regular Ready To Use variety

  • Gluten-free

  • Campbell’s® - #1 selling broth in Canada!

VIEW FULL PRODUCT INFORMATION (opens a new window)
CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup

CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup

An iconic Canadian classic and the perfect cooking ingredient for Simple To Make, Easy To Love meal solutions:
•Packed with the bold tomato flavour you love without any artificial colours or flavours
•Seasoned with basil and just a hint of oregano
•Gluten Free
•Full serving of vegetables VIEW FULL PRODUCT INFORMATION (opens a new window)

Ingredients

  • 1 lb (454 g) lean ground beef
  • 1 box CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
  • 1 can CAMPBELL’S® Condensed Tomato with Basil and Oregano Soup
  • 2 cups (500 mL) water
  • 2 cloves garlic, finely chopped
  • 1 1/2 tsp (8 mL) dried oregano leaves, crushed
  • 1/2 tsp (3 mL) ground black pepper
  • 1 cup (250 mL) diced fresh tomato
  • 2 cups (500 mL) whole wheat short lasagna-noodle-shaped pasta (mafalda corta)
  • 3 tbsp (45 mL) shredded Parmesan cheese

Directions

  1. Spray large heavy-bottomed saucepan or Dutch oven lightly with cooking spray. Brown beef well at medium-high heat.
  2. Add broth,soup,water,garlic,oregano,pepper and tomato. Heat to a boil,stirring occasionally. Stir in pasta and reduce heat.
  3. Cover and cook at gentle boil until pasta is tender - about 15 minutes,stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.

Recipe tips

  • If you cannot find mafalda pasta,it can be replaced by any short pasta - rotini,fusilli,bowties or even broken fettuccine or long mafalda.
  • Garnishing with a few sprigs of fresh oregano,right before serving,gives this dish an enticing appearance and aroma.
  • It is fun to shred Parmesan cheese straight from a block but for extra convenience,buy it preshredded in tubs or replace it with grated Parmesan from a shaker.

Comments

  • elizabeth h.

    Where are the veggies? Add spinach, grated carrots zucchini, kale... use your imagination, take advantage of the upcoming fall harvest!!

  • elizabeth h.

    Excellent opportunity to add vegetables; broccoli, zucchini, peppers.. Lots of vitamins, colour and variety. Back to school is around the corner, great lunch idea, a small bread roll for dipping and.. a happy child!!!

  • Tammy E.

    I love this soup. Made it twice so far. I used a handful of Pastina in it and doubled the soup. The last time I made it I didn't have tomatoes so a can of diced I had and worked well.

  • Lesley A.

    This recipe has become our favourite soup. I make it all the time and it is a great winter soup full of flavour and it is filling. No need to add salt as it doesn't need it. Thank you Campbell's.

  • Linda S.

    As a variation, pre-cook the noodles (lasagna noodles work well too - just need to slice them up once boiled) and add a other can of soup and omit the water - this adds more flavour to the soup. Can also sauté an onion and some celery for more flavour prior to browning the beef.

  • C L.

    We didn't use the water and I think that made it much more flavorful. That said, I think even with the water dishing it out into 8 servings would make them very small. Very good though!

  • Keith A.

    Love this recipe

  • n s.

    My family liked this. I used canned tomato with italian spices instead of fresh tomato and regular tomato soup.

  • n s.

    My family enjoyed this soup. I used canned tomato with Italian spices instead of fresh tomato and used regular tomato soup.

  • Cook With Campbell's

    Hi Nancy. You can certainly add ricotta or cottage cheese. It would work best as a garnish on top of the soup when serving it. Sounds yummy!

  • Edith S.

    I made this soup but found it bland. The next time I cut back on water, added extra can of soup as well as italian seasoning and crushed red pepper flakes. This way it was great!

  • Helen J.

    I made this last night for dinner as a last minute decision because I had a can of tomato, oregano and basil soup on hand. We like lots of veggies and extra fibre in our meals, so I added chopped onion, zucchini, celery and extra tomatoes. This was really tasty and even my picky son enjoyed it. Definitely needs the extra vegetables though. I think you could add any that you like.

  • Dee G.

    Made this for dinner last night because it sounded good. Added a small diced onion, used a 796 mL can of diced tomatoes with herbs instead of fresh tomato and water, 1/2 tsp of cayenne (will add more next time) and macaroni because I didn't have mafalda. It simmered for a couple of hours. Added the pasta about 15 minutes before serving. Also added about 1/4 cup fresh cup-up basil 5 minutes before serving. Next time, I'll add a piece of Parmesan rind while it simmers. Served it with biscuits and will make some cornbread to go with the leftovers tonight.

  • Pam C.

    Gonna try it. the celery sounds like a great touch... alergic to onion, so great to find the recipe without onions in it..

  • Alison M.

    This is delicious! Just made it at home! Added one onion, celery and carrots too! Delish!

NUTRITIONAL INFORMATION

Amount Per Serving
Calories 190
Fat 4 g
Sodium 580 mg
Carbohydrate 22 g
Dietary Fibre 1 g
Protein 17 g
Calcium 4 %DV
  • Source of protein

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