Lasagna Soup with Cracked Pepper & Garlic Crostini

Today was a fabulously lazy day at home. I had a much deserved Sunday at home and decided to spend it putting up Christmas decorations and making dinner for my family. After a long day at my second job yesterday, smiling and greeting crazy after Thanksgiving shoppers, I kicked back with my hubby and watched Paula's Party. I just love Paula Deen and what she has made of herself. Her theme last night was Italian night and let me tell you, if it hadn't been almost midnight I would have been in the kitchen cooking. We were so drooling over all of her dishes. So, today I tried my hand at Paula's Taste Almost Like Lasagna Soup. Let me tell you my friends, there are absolutely no words for this one. You will just have to try it for yourself. I can tell you though that it will be a go to comfort food for hubby and I. Here ya go!


Ingredients
1 pound ground chuck (I used ground turkey breast)
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 (I use gluten-free)
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese
Garlic Crostini, recipe follows


Garlic Crostini:1 thin French baguette (or your favorite crusty Gluten-Free bread)
1/2 cup extra-virgin olive oil
2 cloves smashed garlic
Salt and freshly ground black pepper


Directions
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. Add a garlic crostini slice on top. Serve immediately.

For the garlic crostini:
Preheat oven to 350 degrees F. Cut bread into 1/4-inch round slices. Place on baking sheet and brush each slice with olive oil. Season with salt and pepper; place in oven and bake until golden and crisp, about 15 minutes. Remove from oven and let cool slightly. Rub each side with smashed garlic cloves.

ENJOY YA'LL!




(My thoughts: I added in 1 1/2 cups sliced mushrooms with the bell pepper and onion since we like mushrooms in our lasagna sauce. It added a little something extra and more texture to the soup.)