This 'delicious' hearty soup is made with "seasoned" ground pork sausage. It's a nice change from the usual lasagna hamburger helper soup recipe, which is made with ground beef.
Hamburger Helper Lasagna Soup
1 (6.4 oz.) box Betty Crocker Lasagna Hamburger Helper
1 lb. "seasoned" ground pork sausage (*See note)
1 medium sized red onion, diced
2 medium size garlic cloves, minced
4 cups beef broth
1 (14.5 ounce) can stewed tomatoes
1 (10 oz.) can Rotel Original Diced Tomatoes and Green Chilies
1/2 of 1-(14.5 oz.) can whole kernel corn, drained
2 cups cut-up zucchini (cut into 4-inch pieces)
1/4 teaspoon Italian seasoning
Kraft Grated Parmesan Cheese, to garnish the soup
Spray the inside of a Dutch oven or soup kettle, with a no-stick cooking spray.
In the Dutch oven or kettle, add the ground beef, and season beef with a bit of black pepper. (Do not add salt to this recipe!)
Brown the ground beef three quarters of the way, over medium heat; stirring to break up the meat.
Add the onions, and sprinkle onions with a bit of the pepper, then add the garlic.
Finish browning the beef and cooking the onions and garlic, this will just take a minute or two.
Add the following ingredients to the kettle of cooked beef, the seasoning packet from the boxed hamburger helper, the beef broth, stewed tomatoes, the Rotel Tomatoes, whole kernel corn, zucchini, and the Italian seasoning.
Bring soup to a boil; stirring the soup occasionally.
Reduce the heat, cover, and simmer the soup for 10 minutes; stirring the soup occasionally.
Add the uncooked noodles to the Dutch oven or kettle. Bring soup to a second boil, then reduce the heat to a low simmer, cover, and simmer the soup for 15 minutes.
Remove soup from heat, stir the soup, and serve.
Top each bowl of soup, with a sprinkle of the grated parmesan cheese.
Yield: 6 - 8 servings
*Note: For this recipe, I used "seasoned" ground pork sausage, which already has garlic, onion, ground sage, salt, and black pepper added to it, but you could substitute ground beef for the sausage. Also, any leftovers reheated, will have the consistency of a goulash, rather than a soup.