Lasagna Soup

My friend Holly sent me a picture of this soup last night and I couldn't stop thinking about how good it looked. Then it snowed 10" and really, all that sounded remotely good was a nice warm bowl of soup. So, out Mike and I went in his 4WD and headed to the store to grab up my ingredients. Y'all. It was SO good. Not near as heavy feeling as real lasagna with all it's cheesy layers, but still all the great flavors that I love from the real deal. Even Macie (who claims she doesn't really like lasagna but just eats it because I make her) thought this was so yummy. And yes, if I make it, my kids eat it. I'm not much on whipping up 2 meals around here.

Lasagna Soup

1 lb. Ground Beef
1/2 Onion, diced
2-3 Cloves Garlic, minced
3 Cups Beef Broth
1 Can Diced Tomatoes (28 oz.)
1 Can Tomato Paste (6 oz.)
1 Cup V8 or Vegetable Juice Drink
1 TBSP Dried Parsley
1 TBSP Dried Basil
1/4 tsp. Salt
1/4 tsp. Pepper
2 Cups Uncooked Shell Pasta
1 Cup Water

Brown ground beef with onion and garlic. Drain. Add broth, tomatoes, tomato paste, V8, parsley, basil and S&P to stockpot. Simmer on low for 30 minutes, stirring occasionally. Add water and uncooked pasta to pot, stir well, cover and simmer another 30 minutes or until noodles are cooked to your preference. Serve topped with shredded mozzarella cheese or grated parmesan.