lasagna soup w/ garlic crostini
(1 RATING)
Yum! The taste of lasanga without all the time spent making it....
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prep time
5 Min
cook time
40 Min
method
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yield
8 - 10
Ingredients
- SOUP:
- 1 pound ground chuck
- 1 large onion, chopped
- 1 small green pepper, chopped
- 6 cloves garlic, minced
- 1 teaspoon thyme, dried
- 1 tablespoon dark brown sugar, firmly packed
- 1 - 32 oz. boxes chicken broth, low salt
- 2 - 14 oz. cans tomatoes, diced with garlic & onions
- 1 - 15 oz. cans tomato sauce, no-salt added
- 1 tablespoon italian seasoning
- 1/2 teaspoon salt
- 2 cups lasagna noodles, broken up
- 1 - 5 oz. packages parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- GARLIC CROSTINI:
- 1 - french bread baguette
- 1/2 cup olive oil, extra virgin
- 2 cloves garlic, smashed
- - salt & pepper, to taste
- 1/2 - 1 cups mozzarella cheese, shredded
How To Make lasagna soup w/ garlic crostini
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Step 1GARLIC CROSTINI: Preheat oven to 350 degrees F.
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Step 2Cut bread into 1/4" round slices. Place on baking sheet & brush each slice with olive oil. Season with salt & pepper, rub each side with smashed garlic cloves, sprinkle with mozzarella cheese; place in oven & bake until golden & crisp, about 15 minutes. Remove from oven & let cool slightly.
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Step 3SOUP: In a large Dutch oven, combine ground chuck, onion, bell pepper & garlic. Cook over medium high heat for 8 - 10 minutes, stirring occasionally until beef is browned & crumbles. Drain well.
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Step 4Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning & salt. Bring to a boil over medium high heat; reduce heat & simmer 20 minutes. Add noodles & simmer until noodles are tender. Stir in Parmesan cheese.
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Step 5Preheat broiler. Ladle soup into 8 - 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6" from heat, 3 - 4 minutes, until cheese is browned & bubbly. Add a garlic crostini slice on top. Serve immediately.
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