Thursday, March 25, 2010

Lasagna Soup
Serves 6

1 lb. hamburger
1 small bell pepper, chopped
1/2 onion, chopped

4 cloves garlic, minced
1 tsp. dried thyme
1 Tbsp. brown sugar
32 oz. beef broth
2 14.5-oz. cans petite-diced tomatoes, undrained
1 15-oz. can tomato sauce
2 tsp. Italian seasoning
1/2 tsp. salt
2 c. mafalda (mini lasagna) noodles (I used radiatori noodles - couldn't find mafalda)
1/2 c. grated parmesan cheese
Shredded mozzarella

Add ins: diced carrots,  & mushrooms

1. In a Dutch oven or soup pot, cook hamburger, bell pepper, onion, and garlic over medium-high heat until hamburger is browned. Be sure to add garlic when the meat is almost ready - you don't want to burn the garlic.

2. Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil, and then reduce heat and simmer 20 minutes.

3. Add noodles. Simmer until noodles are tender, about 10 minutes.

4. Stir in parmesan cheese.

5. Serve with shredded mozzarella.

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