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Cheesy Lasagna Soup

By: Betty Crocker®

"Don't let the list of ingredients fool you! This family-favorite soup may look involved, but it's really a snap to put together."

Rate/Review | Read Reviews (4)

Prep Time:
10 Min

Cook Time:
27 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 pound lean ground beef
1 onion, sliced
2 large green bell pepper, cut into 1 inch pieces
2 cloves garlic, finely chopped
2 cups water
2 (14.5 ounce) cans Italian-style diced tomatoes, drained
1 (6 ounce) can tomato paste
2 cups uncooked mafalda pasta (mini lasagne noodles)
1 tablespoon packed brown sugar
1 1/2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
1 1/2 cups seasoned croutons
1 1/2 cups shredded part-skim mozzarella cheese

Directions

Cook beef, onion, bell peppers and garlic in Dutch oven over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
Stir in water, diced tomatoes and tomato paste. Stir in pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and 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. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.