Lasagna Cheese Soup
* I substituted TVP (texturized vegetable protein) for the ground beef. You can also use Boca meat crumbles to make it vegetarian friendly. * I also used vegetable broth instead of chicken broth
  • 1 lb ground chuck (Veg Options: TVP or Boca Crumbles)
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • 1 (32 oz) box chicken broth (We used Veg. Broth)
  • 1 (14.5 oz) cans petite diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt
  • 2 cups broken lasagna noodles (1 inch pieces)
  • 1 (5 oz) package shredded parmesan cheese
  1. In a large soup pot, combine ground chuck, onion and garlic; cook over med-high heat for 8=10 minutes or until beef is browned and crumbly. Drain Well.
  2. **** If using vegetarian options I dribbled a little olive oil in the pan and browned the onion and garlic. ****
  3. Stir in broth, tomatoes, tomato sauce, brown sugar and seasonings (this is where I added the vegetarian "meat"). Bring to a boil; reduce heat and simmer for 15 minutes. Add noodles and simmer until noodles are tender. Stir in cheese.
Recipe by OurKidsMom at