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
• Garlic Crostini:
• 1 thin French baguette
• 1/2 cup extra-virgin olive oil
• 2 cloves smashed garlic
• Salt and freshly ground black pepper

Directions

1. Directions

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

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