Print Cheesy Lasagna Soup Recipe
Cheesy Lasagna Soup
1 Pound Ground Beef Brown, Drain
1 Onion sliced
2 Green Bell Peppers cut 1-inch pcs
2 Unit Cloves Of Garlic finely chopped
4 Cups Water if desired
2 Cans Tomatoes * see note
6 Ounces Tomato Paste 1 Cn
2 Cups Mafalda Mini-Lasagna/4 oz
1 Tablespoon Brown Sugar packed
1 1/2 Teaspoons Italian Seasoning crumbled
1/4 Teaspoon Pepper sweet red
1 1/2 Cups Bread Crumbs
1 1/2 Cups Skim Mozzarella Cheese 6 oz
1. Cook beef, onion, bell peppers, and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown and onion is tender; drain.

2. Stir in water, diced tomatoes, and tomato paste until blended.

3. Stir in remaining ingredients except croutons and cheese.

4. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender.

5. Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles.

6. Top each with 1/4 cup croutons. Sprinkle with cheese.

7. Broil soup with tops 3-4 inches from heat 1-2 minutes or until cheese is melted.