Side Pannel
Cheesy Lasagna Soup
Ingredients List
- 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
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 1/4 cup croutons. Sprinkle with cheese. Broil
soup with tops 3-4 inches from heat 1-2 minutes or until cheese is melted.
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.
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