Lasagna Soup by TempletonClan

Source: Tonya Kendrick

Cant remember where I got this, but have been making it a long time and made my own additions and subtractions.


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