Cheesy Lasagna Soup - Aunt Jae

1 lb. lean ground beef
1 medium onion. sliced
2 large green bell peppers, cut into l-inch pieces
2 garlic cloves, finely chopped
2 cups water
2 (14 l/2 oz.) cans  diced tomatoes in olive oil, garlic, and spices, undrained
1 (6 oz.) can Tomato Paste
2 cups mafalda* pasta, uncooked
1 Tbsp. brown sugar, packed
I 1i2 tsp. Italian seasoning, crumbled
l/4 tsp. pepper
1 1/2 cups croutons, Italian-style
 1 1/2 cups mozzarella cheese, part-skim -shredded

Cook beef, onion, bell peppers and garlic in Dutch oven 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 pasta, brown sugar,
Italian seasoning and pepper. Heat to boiling; reduce heat. Cover and
simmer about 10 minutes, stirring occasionally, 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 to 4 inches
from heat 1 to 2 minutes or until cheese is melted.

*Mafalda Pasta: A flat wide ribbon pasta, somewhat similar to a narrow lasagna noodle, that is approximately ½ to ¾ inch in width and has rippled edges on both sides. This pasta is found both in short lengths of about 1 ¼ inches and long lengths of 10 inches or more. It is also referred to as malfade pasta.