Cooking for a Crowd Recipes
Lasagna Soup
Yield: 50 servings; 8 ounces or 1 cup each
Ingredients
- 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
Instructions
- Cook pasta. Rinse and drain.
- Store covered in refrigerator at 40 degrees F or lower.
- In a 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 (1 cup) ladle.
- Serve with garlic bread.