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Cheesy Lasagna Soup




Source of Recipe


4 Seasons Recipes


List of Ingredients




1 pound ground beef
1 medium onion, sliced
2 large green bell peppers, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14 1/2 ounces each) diced tomatoes in olive oil, garlic and
spices, undrained
1 can (6 ounces) tomato paste
2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
1 tablespoon packed brown sugar
1 ½ teaspoons Italian seasoning, crumbled
1/4 teaspoon pepper
1 ½ cups Italian-style croutons
1 ½ cups shredded part-skim mozzarella cheese (6 ounces)


Recipe



1. Cook beef, onion, bell peppers and garlic in Dutch oven over medium
heat 8 to 10 minutes, stirring occasionally, until beef is brown and
onion is tender; drain. 2. Stir in water, diced tomatoes and tomato
paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to
boiling; reduce heat. Cover and simmer about 10 minutes, stirring
occasionally, until pasta is tender. 3. Set oven control to broil. 4.
Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with
1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4
inches from heat 1 to 2 minutes or until cheese is melted.