Friday, March 2, 2012


Tastes Like Lasagna Soup

Here is a great twist on a classic casserole,

I think this would be a great recipe for the Crock-Pot!

Servings: 8 to 10 servings
Prep Time: 5 min
Cook Time: 40 min
Difficulty: Easy


1 lb ground chuck
1   onion, chopped
1   green bell pepper, 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 teaspoon Italian seasoning
1/2 teaspoon salt
2 cup broken lasagna noodles
1   (5 ounce) package grated parmesan cheese
2 cup shredded mozzarella cheese
garlic crostini, recipe follows
Garlic Crostini:
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 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. 
For the garlic crostini: 
Preheat oven to 350 degrees F. 
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. 

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