1 lb ground beef
1 onion, sliced
2 large green bell pepper, cut into 1 inch pieces
2 cloves garlic, finely chopped
2 cups water
2 (14.5 oz) cans diced tomatoes (no salt added)
1 (6 oz) can tomato paste (no salt added)
2 cups uncooked mini-lasagna noodles (mafalda)
1 Tbsp packed brown sugar
1 1/2 tsp Italian seasoning
1/4 tsp ground black pepper
1 1/2 cups seasoned croutons
1 1/2 cups shredded partly-skim mozzarella cheese

DIRECTIONS:
Cook beef, onion, bell peppers and garlic in soup pot 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.

Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese.

OPTION...You can broil soup with toppings 3 to 4 inches from heat 1 to 2 minutes or until cheese is melted.

ENJOY!

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