Scotts Lasagna Soup
  • 1-2 lbs ground beef
  • 2 medium yellow cooking onions rough chopped
  • 1 green or red sweet bell pepper or 1/2 each color diced (I rough chop mine)
  • garlic powder
  • 1 1/2- 1 3/4 jars classico 4 cheese pasta sauce
  • 4-8 cups whole milk (he added 6C in 1 pictured)(can add more milk if you like it thinner)
  • Opt: 1 beef bullion cube per cup of milk (he didn't add any in the 1 pictured. Its in the recipe but we got put on lower sodium diets so he didnt add it and it turned out great without it!)
  • 2- 8oz bags shredded Italian 5 cheese
  • 2 8 oz provolone shredded
  • 1 6-8 oz parmesan shredded
  • 24 oz small curd whole milk cottage cheese
  • 24 oz whole milk Ricotta cheese
  • 1 box Rotini pasta (he boiled his 1/2 the time the box says instead of adding them straight to sauce)
  1. Lightly brown ground beef in a couple spoons of water and strain
  2. Put meat back in pan and add onions and peppers and cook till soft NOTE: Always add onions and peppers or any other veggie you add after you strain the meat not before! If you strain after you add the veggies you strain out 1/2 the flavor!
  3. open jars of sauce add some garlic powder to meat and stir then add sauce
  4. heat to boiling turn dwn heat to low and add milk add rotini too and heat slowly
  5. Turn off heat and add all the cheeses then stir and put in buttered glass casserole dish and bake at 350 till cheese is melted and rotini is done
OMG this was sooooo good so cheesy and creamy with excellent taste of regular lasagna!!! (without the burnt fingers of reg las.) If you like Lasagna you have to try this soup!