Cheesy Lasagna Soup
1 pound ground beef
1 medium onion, sliced
2 large green bell peppers, cut 1″ pieces
2 cloves garlic, finely chopped
2 cups water
28 ounces diced tomatoes in olive oil, undrained
6 ounces tomato paste
2 cups uncooked mini lasagna noodles (4 oz)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning, crumbled
1/4 tablespoon pepper
1 1/2 cups Italian style croutons
1 1/2 cups shredded mozzarella cheese
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. 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. Set oven control to broil. 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.
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