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Lasagna Soup

Author: Toni Anderson

Ingredients

  • 1 pound ground beef
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 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 egg noodles
  • 2 cups shredded mozzarella cheese

Instructions

  • In a large pan, 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 into cooked meat mixture.
  • Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.
  • Add noodles, and simmer until noodles are tender.
  • 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.