Lasagna Soup

1 pound ground venison
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 tsp thyme
1 tbsp packed brown sugar
1 (32 ounce) box chicken broth
2 (14.5 ounce) can petite diced tomatoes
1 (15 ounce) can tomato sauce
2 tsp Italian seasoning
1/2 tsp salt
2 cups broken lasagna noodles
1 (5 ounce) package grated Parmeson cheese
2 cups shredded Mozzarella cheese

In a large Dutch oven, combine ground venison, 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.


Number of Servings: 10

Recipe submitted by SparkPeople user DEFAN260.