Tastes Like Lasagna Soup

Recipe courtesy Paula Deen, 2008

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

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.

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.

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.

Ingredients

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

Directions

Preheat oven to 350.

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.

I like recipes that use what I have on hand, like Suzanne's.  The only thing I didn't have on hand for this was the cheese (which I usually do, but we just finished it off).  Now I'm just waiting for another cold day for soup!