Do you like Lasagna?
Well, if so, you’re going to LOVE this recipe for Lasagna Soup! The great thing about it is, it comes together so quickly and tastes so rich that your family and guests will think you worked long and hard to make them a wonderful dinner. I like to serve this with some good Italian bread and a simple salad.
1 lb lean ground beef
1 medium onion, diced
2 large green, red or orange bell peppers, diced
2 cloves garlic, finely chopped
2 cups water
2 cans (14.5 oz each) diced tomatoes with Italian herbs,
2 teaspoon Italian seasoning
1 bay leaf
¼ tsp. black pepper
¼ tsp. red pepper flakes, optional
1 can (6 oz) tomato paste
2 cups uncooked mini lasagna noodles (4 oz)
1 tablespoon packed brown sugar
1 ½ cup seasoned croutons
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
In Dutch oven, cook beef, onion, bell peppers, garlic and bay leaf 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, Italian seasoning, black pepper, red pepper flakes, and brown sugar. Heat to boiling. Reduce heat; cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Remove Bay leaf.
Set oven control to broil. Pour hot soup into 6 oven proof 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.