I've had this recipe bookmarked since Spring, just waiting for the weather to cool down. Now that we are well into October, bring on soup season! I tweaked Paula Deen's recipe to suit our tastes. FYI- if you are planning on eating leftover soup just know that the noodles absorb a most of the broth over night, but it is still so delicious!
1 pound ground beef
1/2 onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1 (32 oz.) box chicken broth (I used fat-free, low sodium broth)
2 (14.5 oz.) can petite diced tomatoes
1 (15 oz.) can tomato sauce
2 Tbsp. garlic bread seasoning
1/2 tsp. seasoning salt
2 cups broken lasagna noodles (I used garden rotini)
1 (5 oz.) package grated parmesan cheese (I forgot to buy parmesan, so I omitted it)
shredded mozzarella cheese
In a large pot, combine ground beef, onion, green pepper, and garlic. Cook over medium-high heat, stirring occasionally until beef is browned and crumbles. Drain well.
Stir in garlic bread seasoning, broth, diced tomatoes, tomato sauce, 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 armesan cheese.
I just sprinkled a little mozzarella on top of my soup to save on calories. Paula covers her soup with the mozzarella and then pops it under the broiler for a couple minutes. Serve hot!
Again, sorry about the picture, it was really late when we had dinner.