Cheesy Lasagna Soup
1 pound ground beef
1 medium onion, sliced
2 large green bell peppers, cut in 1" pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14.5 ounce size) diced tomatoes in olive oil, garlic, and spices, undrained
1 can (6 ounce size) tomato paste
2 cups mafalda pasta (mini-lasagna noodles)
1 tablespoon brown sugar, packed
1 1/2 teaspoon Italian seasoning, crumbled
1/4 teaspoon black pepper
1 1/2 cup Italian style croutons
1 1/2 cup shredded mozzarella cheese
Cook beef, onion, bell peppers and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown and onion is tender; drain.
Stir in water, diced tomatoes and tomato paste. Stir in brown sugar, Italian seasoning and pepper.
Put in crock pot. Cook on low for 6 to 8 hours. About one hour before serving put the cooked noodles in the crock pot with other ingredients.
Top with croutons. Sprinkle with cheese.