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Ingredients
1 Pound ground chuck
1 Onion, chopped
1 Green bell pepper, chopped
3 Garlic cloves, minced
1 Teaspoon thyme
1 Tablespoon firmly packed brown sugar
1 (32 oz) Box chicken broth
2 (14 1/2 oz) Can petite diced tomatoes
1 (15 oz) Can tomato sauce
2 Teaspoons Italian seasoning
1/2 Teaspoon salt
2 Cups broken lasagna noodles
1 (5 oz) Package grated Parmesan cheese
2 Cups shredded mozzarella cheese
Instructions
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� from heat, 3 to 4 minutes, until cheese is browned and bubbly. Add a Garlic Crostini slice on top. Serve immediately.
Garlic Crostini
Ingredients
1 Thin French baguette
1/2 Cup extra-virgin olive oil
2 Cloves garlic, smashed
Salt & freshly ground black pepper
Preparation
Preheat oven to 350�F. Cut bread into 1/4" 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.