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Lasagna Soup


  • 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


  1. Cook pasta. Rinse and drain.
  2. Store covered in refrigerator at 40 degrees F or lower.
  3. 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.
  4. Portion using an 8-ounce ladle (1 cup).
  5. Serve with garlic bread.

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

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