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Lasagna Soup




Source of Recipe


rc


List of Ingredients




1 pound ground beef
1 onion, sliced
2 large green bell pepper, cut into 1 inch pieces
2 cloves garlic, finely chopped
2 cups water
2 (14.5 ounce) cans Italian-style diced tomatoes, drained
1 (6 ounce) can tomato paste
2 cups uncooked mafalda pasta (mini lasagne noodles)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
1 1/2 cups seasoned croutons
1 1/2 cups shredded part-skim mozzerella cheese




Recipe



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.