TASTES LIKE LASAGNA SOUP

1 lb ground chuck
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 teas. thyme
1 tablespoon firmly packed brown sugar
1 (32 Oz) box chicken broth
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
2 teas. Italian seasoning
1/2 teas. salt
2 cups broken lasagna noodles
1 (5 0z) package grated parmesan cheese
2 cups shredded mozzarella cheese
garlic crostni, recipe follows

In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8-10 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, 3-4 minutes, until cheese is browned and bubbly. Add a garlic crostini slice on top. Serve immediately.

GARLIC CROSTINI
1 thin French baguette
1/2 cup extra virgin olive oil
2 cloves smashed garlic
salt and freshly ground black pepper

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.

It was delicious! I will definitely make it again. It is very filling. Dad also liked it. In fact he asked if there was any left the next day.It would be quite easy to cut the recipe in half.

BLT Soup

From: PaulaDeen.com

crisp crumbled bacon
1/4 cup sour cream
1 cup heavy cream
1/4 cup mayonnaise
1 cup diced fresh tomatoes
1/8 teaspoon grated fresh nutmeg
1/8 teaspoon ground red pepper
3 1/2 cup fresh or canned chicken broth, heated to a simmer
1/2 cup instant-blending flour
3 cup iceberg lettuce, julienne
2 tablespoon butter
1/2 cup diced green onions
5 slices bacon, diced small


Directions
In a 3-quart pot, cook the bacon over medium heat till lightly browned. Add the onions and cook, stirring, until wilted. Add the butter and stir until melted. Add the lettuce and saute for 2 minutes. Sprinkle the flour into the pot, then stir it in until well blended. Remove the pot from the heat and add the hot chicken broth, tomatoes, nutmeg and pepper. Heat the soup to boiling, stirring constantly, then reduce the heat and simmer gently for 5 minutes. Add the cream and mix well.

Mix together the mayonnaise and sour cream. Serve each portion of soup with a dollop of mayonnaise mixture topped with crumbled bacon.

Yield: 8 servings Prep time: 10 minutes Cook time: 20 minutes Ease of preparation: moderately easy

Notes:
It was too bland and needed something. I added garlic power and cheese on top. At the first bite, I was not sure I would like it. But I ended up really enjoying it.

Mini Mac & Cheese

From: http://amberskitchen.blogspot.com/search/label/Pasta

Ingredients

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Directions- Preheat the oven to 425°- In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.-

Brush four 12-cup, nonstick mini muffin tins with butter. Sprinkle with 2 tablespoons of the Parmigianino; tap out the excess.-

In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted.

Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.-

Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigianino on top.-

Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.