Thursday: Lasagna Soup

Okay, so it's not exactly lasagna soup, but it does taste like lasagna!  Found this recipe by Paula Dean...before even looking at the ingredients I assumed it was going to be loaded with fat.  I mean, it's Paula!  But, I was pleasantly surprised..not a lick of butter!

My mom is in town and we loved the idea of making this, but I didn't have any oven proof bowls.  So, we headed out to Home Goods and found some for a decent price.  (yes, I know, who goes out to buy bowls just to cook a recipe?  Me.)  

It's a very simple dish to make and doesn't take much time.  Another great Italian meal for this week's menu.  I'm in heaven!  Thanks Paula!

Ingredients

• 1 pound ground chuck
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon thyme
• 1 Tbs fresh basil, chopped
• 1 tablespoon firmly packed brown sugar
• 1 (32-ounce) box chicken broth
• 2 (14.5-ounce) can petite diced tomatoes (I used a 28oz can of San Marzano's)
• 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

*Two notes:  one, I think next time I would up the broth a bit...the noodles sucked up quite a bit and it was more stew-like (but if you like that..go for it!)  and Two, when adding the noodles, do them a few at a time so they don't all stick together...like they did for me)  

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.

For the garlic crostini:

Preheat oven to 350 degrees 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 and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.