Tuesday, September 24, 2013

Lasagna Soup

Cheesy Lasagna

1 pound ground beef

1 medium onion, sliced

2 large green peppers, chopped

2 cloves garlic, finely chopped

4 cups water

2 cans (14 1/2 oz each) diced tomatoes in olive oil, garlic and spices,

1 can (6 oz) tomato paste

2 cups (4 oz) uncooked mafalsa noodles (mini lasagna noodles)

1 tablespoon brown sugar

1 1/2 teaspoon Italian seasoning, crumbled

1/4 teaspoon black pepper

1 1/2 cups Italian style croutons

1 1/2 cups shredded mozzarella cheese

1 teaspoon crushed red pepper

1/2 cup dry red wine

Cook beef, onion, bell pepper 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 and
reduce heat.  Cover and simmer about 10 minutes, stirring occasionally
until pasta is tender.

Set oven control to broil.  pour soup into ovenproof bowls.  Top each
with 1/4 cup croutons and sprinkle with cheese.  Broil soup with tops 3-4
inches from heat 1-2 minutes or until cheese is melted.

IIf you can not find mafalada noodles,  substitute cork screw or
small shells for the noodles.

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