CHEESY LASAGNA SOUP

1 lb lean ground beef
1 med onion, sliced
2 lg green bell peppers, cut into 1" pieces
2 cloves garlic, finely chopped
2 cups water
2 (14 1/2 oz) cans diced tomatoes in olive oil, garlic & spices, undrained
1 (6 oz) can tomato paste
2 cups uncooked mafalda (mini lasagna noodle) pasta OR wide egg noodles (4 oz)
1 tbs packed brown sugar
1 1/2 tsp italian seasoning, crumbled
1/4 tsp pepper
1 1/2 cups italian-style croutons
1 1/2 cups shredded part-skim mozzarella cheese (6 oz)

cook beef, onion, bell peppers & garlic in a 4 qt dutch oven over medium heat 8-10 minutes, stirring occasionally, until beef is brown & onion is tender; drain. stir water, diced tomatoes & tomato paste into beef mixture.

stir in remaining ingredients except croutons & cheese. heat to boiling; reduce heat to low. cover & simmer about 10 minutes, stirring occasionally, until pasta is tender.

set oven control to broil. pour hot soup into 6 ovenproof soup bowls or casseroles (do not use glass). top each with 1/4 cup croutons. sprinkle with cheese. broil soup with tops 3"-4" from heat 1-2 minutes or until cheese is melted.

6 servings

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