Charlene's Recipe

Lasagna soup

Category: soup

Serves 8-10

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tsp thyme
1 Tbsp firmly packed brown sugar
1 (32 oz) box chicken broth
2 (14.5 oz) can petite diced tomatoes
1 (15 oz) can tomato sauce
2 tsp Italian seasoning
1/2 tsp salt
2 cup broken lasagna noodles
1 (5 oz) pkg grated Parmesan cheese
Garlic Crostini (recipe follows)

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium high heat for 8-10 minutes, stirring occasionally until beef is brown 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 until noodles are tender. Stir in Parmesan cheese.
Preheat broiler. Ladle soup into 8-10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6 inches away from heat, 3-4 minutes, until cheese is browned and bubbly. Add garlic crostini slice on top. Serve immediately.

Garlic Crostini:
1 thin french baguette
1/2 cup extra virgin olive oil
2 cloves smashed garlic
salt and freshly ground black pepper
Preheat oven to 350 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 ad crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.