I threw this in the soup pot this morning for our lunch. Since I had the meal already cooked and in the freezer, I literally had this simmering in the pot in under 5 minutes. We all thought it hit the spot on a dreary, wet day!
1 lb ground beef
1 medium onion, chopped
1 can beef broth
2 (15 ounce) cans Italian-style tomatoes (I puree mine in the food processor.)
1 (14 ounce) jar pizza sauce
Salt, to taste
1 teaspoon sugar (optional)
2 cups uncooked mini-lasagna or corkscrew pasta noodles
1 1/2 cups Italian style croutons*
1 1/2-2 cups mozzarella cheese, shredded
Cook beef and onion in a soup pot over medium heat until beef is browned and onion is tender; drain. Return to soup pot.
Stir in broth, tomatoes, pizza sauce, salt and sugar. Simmer for 15 - 30 minutes. Add pasta.
Heat to boiling then reduce heat.
Cover and simmer about 10 minutes until pasta is tender.
Set oven to broil.
Ladle hot soup into oven-proof soup bowls.
Top each with croutons.
Sprinkle with cheese.
Broil until cheese is melted. Serve!
Preheat oven to 300 degrees.
Cube bread or buns. Toss with melted butter or olive oil. I used Parkay fat-free butter spray. Sprinkle with a bit of garlic powder and Italian seasoning. Bake until golden brown and crunchy, about 15 - 20 minutes.