Lasagna Soup

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  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1 package (7 3/4 oz) lasagna dinner mix
  • 5 cups water
  • 1 can (14 1/2 oz) diced tomatoes, undrained
  • 1 can (7 oz) whole kernel corn, undrained
  • 2 tablespoons grated Parmesan cheese
  • 1 small zucchini, chopped
  • Directions

    In a Dutch oven or soup kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add contents of the lasagna dinner sauce mix, water, tomatoes, corn and Parmesan cheese; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or until noodles are tender. Serve immediately.

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