This was suppose to be dinner last night but my darling sweet husband took me out to eat at the last minute. So I whipped it up this morning for the kiddos to have tonight. If you love lasagna you will go crazy for this soup. Even my little finicky eater cleans her bowl and asks for seconds.
TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers.
Recipe from Paula Deen @ Food Network
1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tsp thyme
1 tbsp firmly packed brown sugar
1 box (32 oz) chicken broth
2 can (14.5 oz) petite diced tomatoes
1 can (15oz) tomato sauce
2 tsp Italian seasoning
1/2 tsp salt
2 cups broken lasagna noodles
1 package (5 oz) grated Parmesan cheese
2 cups shredded mozzarella cheese
Garlic Crostini, recipe follows
1 thin French baguette
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper
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 oven proof 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.
For the garlic crostini
Preheat oven to 350 ⁰F.
Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.