Sunday, August 26, 2012

Lasagna Soup

  • 1 pound lean ground beef
  • 1 onion, chopped
  • 3 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 broken lasagna noodles
  • 1 (5-ounce) package grated Parmesan cheese
  • 2 cups shredded mozzarella cheese
  •  
    In a large Dutch oven, 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. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.
    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. Add a garlic crostini slice on top. Serve immediately.
    I have never done the broiler step and it turned out just fine.  I usually use a italian blend of cheeses instead of the seperate cheeses.

    If freezing prepare as directed and bag.

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