Cheesy Lasagna Soup

September 26, 2020  Online Recipe Guide Avatar

1 pound ground beef

1 medium onion, sliced

2 large green bell peppers, cut into 1-inch pieces

2 garlic cloves, finely chopped

2 cups water

2 cans (14 1/2 ounces each) diced tomatoes in olive oil, garlic and spices, undrained

1 can (6 ounces) tomato paste

2 cups uncooked mafalda (mini-lasagna noodle) pasta (4 ounces)

1 tablespoon packed brown sugar

1 1/2 teaspoons Italian seasoning, crumbled

1/4 teaspoon pepper

1 1/2 cups Italian-style croutons

1 1/2 cups shredded part-skim mozzarella cheese (6 ounces)


Cook beef, onion, bell peppers and garlic in Dutch oven 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 pasta, brown sugar, Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender. Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

Additional Information

Makes 6 Servings. Per Serving: Calories 460 (Calories from Fat 200); Fat 12g (Saturated 8g); Cholesterol 60mg; Sodium 830mg; Potassium 940mg; Carbohydrate 42g (Dietary Fiber 5g); Protein 28g — % Daily Value: Vitamin A 40%; Vitamin C 65%; Vitamin D 4%; Calcium 26%; Iron 22%; Folic Acid 22% — Diet Exchanges: 2 Starch; 2 1/2 High-Fat Meat; 2 Vegetable — Weight Watcher Points – 9 Points — Source:

9 Ww Points


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