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| 1 x ca. 450 g | ground beef |
| 1 mittel | onion sliced |
| 2 gross | Green Peppers, cut 1-inch pcs |
| 2 | Cloves Garlic finely chopped |
| 4 Tasse | water |
| 2 Dose | Canned Diced Tomatoes, * see note |
| 6 x ca. 30 g | tomato paste |
| 2 Tasse | Mafalda, Mini-Lasagna/4 oz |
| 1 Esslöffel | brown sugar packed |
| 1 1/2 Teelöffel | italien seasoning crumbled |
| 1/4 Teelöffel | pepper |
| 1 1/2 Tasse | Italian-Style Bread Crumbs |
| 1 1/2 Tasse | Part-Skim Mozzarella Cheese, 6 oz |
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Cook beef, onion, bell peppers, and garlic in Dutch oven over medium heat, stirring occasionally, until beef is brown and onion is tender; drain. Stir in water, diced tomatoes, and tomato paste until blended. Stir in remaining ingredients except croutons and cheese. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionlly, until pasta is tender.
Set oven control to broil. Pour hot soup into 6 ovenproof soup bowls or casseroles. Top each with 1/4 cup croutons. Sprinkle with cheese. Broil soup with tops 3-4 inches from heat 1-2 minutes or until cheese is melted.
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