Cheesy Lasagna Soup

 

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)

• 1 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.
• 2 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.
• 3 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.