Lasagna Soup recipe

Serves 50.

14 pounds 8 ounces radiatore pasta
3 (50 ounce) cans Campbell's Condensed Tomato Soup
3 (50 ounce) cans water
2 pounds ground beef, cooked
1 pound 8 ounces cottage cheese
2 ounces Parmesan cheese, grated
4 tablespoons garlic powder
2 pounds canned tomatoes, diced, drained
1 pound roasted red peppers, drained
2/3 cup basil, fresh, chopped
50 pieces garlic bread, sliced

Cook pasta. Rinse and drain. Store covered in refrigerator at 40 degrees F or lower.

In large saucepot mix soup and water. Add beef, cottage cheese, Parmesan cheese, Italian seasoning, garlic powder, tomatoes and peppers. Heat until internal temperature of beef is 155 degrees F or higher for 15 seconds, stirring often. Add pasta and basil.

Portion using an 8-ounce ladle (1 cup). Serve with garlic bread.

Yield: 50 servings (8 ounces or 1 cup each)