Cheesy lasagna soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground Beef |
| 1 | medium | Onion, sliced |
| 2 | larges | Green Peppers, cut 1-inch pcs |
| 2 | Cloves Garlic, finely chopped | |
| 4 | cups | Water |
| 2 | cans | Canned Diced Tomatoes, * see note |
| 6 | ounces | Tomato Paste |
| 2 | cups | Mafalda, Mini-Lasagna/4 oz |
| 1 | tablespoon | Brown Sugar, packed |
| 1½ | teaspoon | Italian Seasoning, crumbled |
| ¼ | teaspoon | Pepper |
| 1½ | cup | Italian-Style Bread Crumbs |
| 1½ | cup | Part-Skim Mozzarella Cheese, 6 oz |
Directions
Cook beef, onion, bell peppers, and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes, and tomato paste until blended. Stir in remaining ingredients except croutons and cheese. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionlly, until pasta is tender.
Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with ¼ cup croutons. Sprinkle with cheese. Broil soup with tops 3-4 inches from heat 1-2 minutes or until cheese is melted.
Posted to FOODWINE Digest 11 Dec 96 Recipe by: Betty Crocker Soup, Chili, and Bread Booklet From: Lyn Belisle <belisle@...> Date: Thu, 12 Dec 1996 05:42:34 -0600