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    Cheesy Lasagna Soup


    Source of Recipe


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    1 pound ground beef
    1 medium onion, sliced
    2 large green bell peppers, cut into 1-inch pieces
    2 garlic cloves, finely chopped
    2 cups water
    2 cans (14 1/2 ounces each) diced tomatoes in olive oil, garlic and spices, undrained
    1 can (6 ounces) tomato paste
    2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)
    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 mozzarella cheese (6 ounces)

    Cook beef, onion, bell peppers and garlic in Dutch oven 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.

 

 

 


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