Cheesy Lasagna Soup

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.

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6

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.

Expert Tips

Store your soup, covered and refrigerated, for up to 3 days. This soup is great when made ahead and reheated; the flavor improves with age.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
200 ),
% Daily Value
Total Fat
22 g
22 %
(Saturated Fat
8 g,
8 %
),
Cholesterol
60 mg
60 %;
Sodium
830 mg
830 %;
Total Carbohydrate
42 g
42 %
(Dietary Fiber
5 g
5 %
),
Protein
28 g
28 %
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
65%;
Calcium
26%;
Iron
22%;
Exchanges:
2 Starch; 2 Vegetable; 2 1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.