Description

This delicious soup reminds you of eating Lasagna!

Ingredients

Scale

1/2 lb. ground beef
3 sweet Italian sausage links, cases removed
3–4 carrots, peeled and cut in half lengthwise and sliced
3–4 stalks celery, cut in half lengthwise and sliced
1 medium onion, chopped
6–8 large or 12 small mushrooms, halved and sliced
1 (28 oz) can really good Italian whole tomatoes with juice, broken up
1/4 tsp – 1/2 tsp chili powder
1 tsp fennel seed
6–8 leaves fresh basil, chopped
1 tsp dried parsley
1/4 tsp dried oregano
1 tsp celery flakes
2 cans chicken broth
1 can beef broth
1/2 can corn niblets, drained
1/2 can white Northern beans, drained and rinsed
2 small zucchini, cut lengthwise in to quarters and then into small chunks
1/4 lb small macaroni, cooked and drained (I used Mafaldine to mimic lasagna noodles)
grated Parmesan cheese

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Instructions

In a large stockpot, brown ground beef and sausage.
Add celery, onion, carrots and mushrooms. Cook 5 minutes or so, or until slightly soft.
Add tomatoes, seasonings, and broth. Add corn, beans and zucchini.
Turn down heat to low, and simmer until all vegetables are tender. Soup gets better the longer it cooks. Add more broth to soup if needed. Add macaroni to soup just before serving.
Sprinkle with Parmesan cheese.

Notes

If soup is not being served all for one sitting, do not put the macaroni in the soup. Add macaroni to each serving when served. I just put my cooked macaroni in a sealed container, and add when serving. Otherwise the macaroni will blow up to gigantic proportions, and soak up all the liquid.

I use Mafaldine 5 noodles broken up before cooking to mimic lasagna noodles. Their ruffled edges look just like lasagna noodles.

Prep Time: 20 mins
Cook Time: 1 hour