Cheesy Lasagna Soup

Title:
Cheesy Lasagna Soup

Yield:
6 Servings

Categories:
Beef,
Easy,
Soups




Ingredients:





     1 lb Ground Beef


     1 md Onion, sliced


     2 lg Green Peppers, cut 1-inch


          -pcs


     2    Cloves Garlic, finely


          -chopped


     4 c  Water


     2 cn Canned Diced Tomatoes, * see


          -note


     6 oz Tomato Paste


     2 c  Mafalda, Mini-Lasagna/4 oz


     1 tb Brown Sugar, packed


 1 1/2 ts Italian Seasoning, crumbled


   1/4 ts Pepper


 1 1/2 c  Italian-Style Bread Crumbs


 1 1/2 c  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 1/4 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 


 


 Date:    Thu, 12 Dec 1996 05:42:34 -0600