Lasagna Soup

Who doesn't like Lasagna? Ok, well I am sure there are a few of you out there. Such a simple, easy & oh yeah delicious soup. Would be great as an alternative to serve at a football party, or to bring for a pot luck or for someone who needs a meal. Like new parents or someone who just had surgery. I would suggest though if you are going to freeze it, not to put the noodles in it.

Now I have to admidt that I did not make the crostini. We had regular garlic bread. I also forgot to add the parmesan into the soup. It still tasted great & leftovers were even better!

Serves 8-10

1 lb ground chuck
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 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1 (5 ounce) package grated parmesan cheese
2 cup shredded mozzarella cheese
garlic crostini, recipe follows (optional)



Directions

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. Add a garlic crostini slice on top. Serve immediately.



Garlic Crostini:
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper