Lasagna Soup

Looking outside in Ohio right now you would NEVER guess that it is winter! Today is sunny and in the high 50's. It is absolutely beautiful and unusually mild for February. But we'll take it. Even though it isn't freezing and dreary outside, soup still sounds good. I love soups and could eat them every day. That and homemade bread. Yum. Here is a nice kid-friendly soup from Paula. I serve this with sliced baguettes that come in bags from Kroger. They are always available on the day-old rack for .79 and are perfect broiled up for a few minutes then spread with garlic butter.  

Lasagna Soup

adapted

1 pound ground chuck (I use turkey)

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 teaspoon thyme

1 tablespoon firmly packed brown sugar

1 (32-ounce) box chicken broth

2 (14.5-ounce) can petite diced tomatoes

1 (15-ounce) can tomato sauce

2 teaspoons Italian seasoning

1/2 teaspoon salt

2 cups broken lasagna noodles or small pasta

1 (5-ounce) package grated Parmesan cheese

2 cups shredded mozzarella cheese

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Serve immediately.

This heats up well for leftovers as well.  Enjoy!

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