Original Recipe: Paula Deen's Tastes Like Lasagna Soup
(from Food Network via my friend Amy)
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
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. Serve immediately.
My Notes: I have used ground beef, ground turkey and today, frozen pre-cooked meatballs cut into quarters. I have added yellow squash, mushrooms and spinach, which are all vegetables that have gone into my regular lasagna recipes. I have also used wide egg noodles, about half a package, instead of crumbled lasagna noodles. I think Paula would approve of the changes. Delish!
Pic from Paula Deen's website