Lunch
One Pot Cheesy Lasagna Soup
Description
This family-favorite soup may look involved, but it's really a snap to put together, and the incredible lasagna taste is worth every step.
Ingredients:
- 1 lb lean (at least 80%) ground beef
- 1 medium onion, sliced
- 2 large green bell peppers, cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 2 cups water
- 2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
- 1 can (6 oz) Muir Glen™ organic tomato paste
- 2 cups uncooked mini lasagna (mafalda) noodles (4 oz)
- 1 tablespoon packed brown sugar
- 1 1/2 teaspoons Italian seasoning, crumbled
- 1/4 teaspoon pepper
- 1 1/2 cups Italian-style croutons
- 1 1/2 cups shredded part-skim mozzarella cheese (6 oz)
Directions:
- In Dutch oven, cook beef, onion, bell peppers and garlic 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.
