It's about time somebody just went for it and made all-out lasagna soup. It's cheesy, meaty, and not overwhelmingly noodly thanks to mini mafalda pasta.
1 pound ground beef
1 medium onion, sliced
2 large green bell peppers, cut in 1" pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14.5 ounce size) diced tomatoes in olive oil, garlic, and spices, undrained
1 can (6 ounce size) tomato paste
2 cups mafalda pasta (mini-lasagna noodles)
1 tablespoon brown sugar, packed
1 1/2 teaspoon Italian seasoning, crumbled
1/4 teaspoon black pepper
1 1/2 cup Italian style croutons
1 1/2 cup shredded mozzarella cheese
Cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
Stir in water, diced tomatoes and tomato paste. Stir in brown sugar, Italian seasoning and pepper.
Put in crock pot. Cook on low for 6 to 8 hours. About one hour before serving put the cooked noodles in the crock pot with other ingredients.
Top with croutons. Sprinkle with cheese.
07harley
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reviews & comments
September 24, 2019
This was very good!! Loved the lasagna-like flavor and so easy. I wouldn't change a thing.
April 17, 2010
This isn't very tomato-tasting at all and the Italian seasoning...well use a VERY small amount. I recommend using Campb tomato soup or your usual tricks instead of paste to get a stronger tomato taste. Mushrooms and a jalepeno pepper works fine. Could use more garlic as well. Do not put more brown sugar in or it will get too sweet. No need to salt with mozz cheese on top.
I doubled it from the start and it didn't fit well in my 5 quart slow cooker. On my next try, I'll choose servings for 9 and it'll be fine. It was delicious!! I like the convenience. I used shells instead. (personal choice)