Cheesy Lasagna Soup

Name: Cheesy Lasagna Soup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp packed brown sugar; 355 milliliters Italian-style croutons; 2 cloves garlic, finely chopped; 2 larges green bell peppers, cut into 1-inch pieces; 2 teaspoons Italian seasoning, crumbled; 822 grams cans each) Muir Glen® organic diced tomatoes with Italian herbs, undrained; 113 grams cups uncooked mini lasagna (mafalda) noodles; 454 grams lean (at least 80%) ground beef; 1 medium onion, sliced; 170 grams 1/2 cups shredded part-skim mozzarella cheese; 0 teaspoons pepper; 170 grams can Muir Glen® organic tomato paste; 473 milliliters water

Cheesy Lasagna Soup requires around 40 minutes from start to finish. This recipe serves 6. One serving contains 350 calories, 30g of protein, and 10g of fat. A mixture of water, croutons, part-skim mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. Autumn will be even more special with this recipe. It works well as a main course. It is an affordable recipe for fans of Mediterranean food.

Instructions

In Dutch oven, cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.

Ingredients you will need

Bell Pepper