Tastes Like Lasagna Soup

1 lb ground beef

1 onion, chopped

1 green bell pepper, chopped

3 cloves garlic, minced

1 tsp. thyme

1 T. 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 tsp. Italian seasoning

1/2 tsp. salt

2 cup broken lasagna noodles

1 (5 ounce) package grated parmesan cheese

2 cups shredded mozzarella cheese, divided

 

1.  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.

2.  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 (I found my noodles were not done enough, so I would cook them before hand next time or they need to simmer at least an hour). Stir in Parmesan cheese.

3.  Sprinkle mozzerella cheese over soup to serve.

 

 

**recipe from Paula Deen**

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