Cheesy lasagna soup

Yield: 6 Servings

Measure Ingredient
1 pounds Ground Beef
1 medium Onion, sliced
2 larges Green Peppers, cut 1-inch pcs
2 \N 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

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

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