Categories: Ground Beef, Main Dish, Paula Deen, Soup

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 garlic cloves, minced
• 1 (32 ounce) box chicken broth
• 2 (14 1/2 ounce) cans petite diced tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon firmly packed brown sugar
• 2 teaspoons italian seasoning
• 1/2 teaspoon salt
• 2 cups broken lasagna noodles
• 1 (5 ounce) package parmesan cheese, grated
• 1 (5 1/2 ounce) box italian seasoned croutons
• 2 cups mozzarella cheese, shredded

Directions

1. In large Dutch oven, combine ground beef, onion, bell pepper and garlic; cook over medium -high heat, 8-10 minutes, stirring occasionally until beef is browned and crumbles; drain.

2. Stir in broth, diced tomatoes, tomato sauce, brown sugar, Italian seasoning and salt.

3. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes.

4. Add noodles and simmer until noodles are tender.

5. Stir in Parmesan cheese.

6. Preheat broiler.

7. Ladle soup into 10 ovenproof bowls.

8. Top with croutons; sprinkle evenly with mozzarella cheese.

9. Broil soups, 6 inches from heat, 3-4 minutes, or until cheese is browned and bubbly.

10. Serve immediately.

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