Cheeeesy Lasagna Soup

Serves 6

• 1 lb Italian sausage
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups water
• 2 (15 ounce) cans diced tomatoes with garlic and olive oil, undrained
• 1 (6 ounce) can tomato paste
• 2 cups uncooked mafalda pasta (mini-lasagna noodles)
• 1 tablespoon italian seasoning
• 1/4 teaspoon pepper
• 1 1/2 cups italian style croutons
• 1 1/2-2 cups mozzarella cheese, shredded

1. Cook, beef, onion and garlic in dutch oven over medium heat until beef is browned and onion is tender.
2. Drain.
3. Stir in water, diced tomatoes and tomato paste until blended.
4. Stir in remaining ingredients except croutons and cheese.
5. Heat to boiling then reduce heat.
6. Cover and simmer about 10 minutes until pasta is tender.
7. Set oven to broil.
8. Pour hot soup into 6 oven-proof soup bowls or casseroles.
9. Top each with 1/4 cup croutons.
10. Sprinkle with cheese.
11. Broil soup with tops 3 to 4 inches from heat 1-2 minutes or until cheese is melted.