Tastes Like Lasagna Soup (Paula Deen) |
|
 |
Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
Ingredients:
1 pound 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 teaspoons italian seasoning |
1/2 teaspoon salt |
2 cups broken lasagna noodles |
1 (5-ounce) package 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 |
Directions:
1. Garlic Crostini:
2. 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.
3. 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.
4. 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.
5. For the garlic crostini:
6. Preheat oven to 350 degrees F.
7. 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.
|
|