Lasagna Soup

LOL  Photographer, I am not:-)  When I first looked at the pic after uploading it, I laughed outloud!  I've never photographed food before and had not thought about wiping down the sides of the white bowl after dipping the soup.  I did strategically place some lasagna noodles in the bowl before covering it up with the cheese.  Live and learn. Maybe next time I'll use a food editor's eyes to have a more appealing picture.

We enjoy this soup. I've made it with ground beef and sausage- both are good.  I was concerned using the sausage and the spices would make it too heavily spiced but it was fine. 

INGREDIENTS:
1 pound ground chuck (Italian sausage, casing removed)
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
1 (5-ounce) package grated Parmesan cheese, optional
2 cups shredded mozzarella cheese

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 and next six ingredients.  Bring to a boil and reduce heat; simmer 20 minutes. Add noodles, and simmer until noodles are tender.

Ladle into bowls and top with cheeses.

Paula Deen: Tastes Like Lasagna Soup