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