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Cheesy Lasagna Soup

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.


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