Title: Cheesy Lasagna Soup
Categories: Beef, Easy, Soups
Yield: 6 Servings

1 lb Ground Beef
1 md Onion, sliced
2 lg Green Peppers, cut 1-inch
-pcs
2 Cloves Garlic, finely
-chopped
4 c Water
2 cn Canned Diced Tomatoes, * see
-note
6 oz Tomato Paste
2 c Mafalda, Mini-Lasagna/4 oz
1 tb Brown Sugar, packed
1 1/2 ts Italian Seasoning, crumbled
1/4 ts Pepper
1 1/2 c Italian-Style Bread Crumbs
1 1/2 c Part-Skim Mozzarella Cheese,
-6 oz

Cook beef, onion, bell peppers, and garlic in Dutch oven over medium heat,
stirring occasionally, until beef is brown and onion is tender; drain. Stir
in water, diced tomatoes, and tomato paste until blended. Stir in remaining
ingredients except croutons and cheese. Heat to boiling; reduce heat. Cover
and simmer about 15 minutes, stirring occasionlly, 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 3-4 inches from heat 1-2 minutes or until cheese is melted.
Posted to FOODWINE Digest 11 Dec 96

Recipe by: Betty Crocker Soup, Chili, and Bread Booklet

From: Lyn Belisle

Date: Thu, 12 Dec 1996 05:42:34 -0600